HEALTH EXPERT, JOY BAUER


SOUTHWESTERN Pasta Salad


This vibrant, flavor-packed dish is ideal for potlucks, easy weeknight dinners or summer cookouts.


SOUTHWESTERN PASTA SALAD PREP TIME 10 MIN. – READY IN 15 MIN. – MAKES 10 CUPS


2-3 tbsp extra virgin olive oil, divided 4 cups corn 1 tsp kosher salt, divided 1 (15-oz) can black beans, rinsed and drained 1 red bell pepper, finely diced (about 1 cup) 1 red onion, finely diced (about 1 cup)


½-1 cup fresh cilantro, chopped Sliced jalapeños, optional 4 cups cooked whole grain rotini pasta 5-6 tbsp lime juice 1 tsp chili powder ½ tsp smoky paprika 1 tsp cumin ½ cup crumbled feta cheese, optional


STEP 1 Warm 1 tsp of oil in a large skillet over medium-high heat. Add corn and cook for about 7 min., stirring occasionally, until the kernels are slightly charred. Sprinkle in ¼ tsp salt near the end, remove from heat and let the corn cool completely. STEP 2 In a large mixing bowl, combine cooled corn with black beans, bell pepper, red onion, cilantro, and jalapeños. Give everything a good toss to mix. STEP 3 Add in the cooked pasta and toss again. Drizzle on the lime juice and remaining olive oil. Sprinkle in seasonings and mix well. Taste and adjust with extra lime juice, salt, or pepper. STEP 4 Scoop the salad onto a serving platter and sprinkle optional feta over the top. Enjoy it chilled or at room temp.


PER (1 CUP) SERVING: 220 CALORIES, 4.5G FAT, 0G SATURATED FAT, 0MG CHOLETEROL, 320MG SODIUM, 40G CARBOHYDRATE, 8G FIBER, 6G SUGAR (6G NATURAL, 0G ADDED), 10G PROTEIN


48 JULY/AUGUST 2025 SAVORYONLINE.COM Photo Credit: Kelly Harrison


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JOY BAUER MS, RDN, CDN


Nutrition/health expert for NBC’s TODAY show and


#1 New York Times bestselling author. For more tasty recipes, follow her on social media.


JoyLBauer @joybauer @joybauer


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