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    Home > Pasta Recipes > Southwest Pasta Salad With Black Beans

    Southwest Pasta Salad With Black Beans

    Published: Apr 5, 2022 · Modified: Apr 5, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Pasta salad with bbq sauce and black beans.

    Southwest Pasta Salad with a creamy ranch, sour cream, bbq sauce dressing, is a pasta salad side dish that you’ll be devouring all Summer. Black beans and tomatoes give this one a Southwestern feel.

    BBQ Pasta salad with black beans and cherry tomatoes.

    Pasta salad … ’tis the season. And it’s hard to beat a good pasta salad. A staple at back yard Summer cookouts, it’s nice to have a variety of recipes to see you through the season.

    This bbq pasta salad is seriously delicious and very simple to make. And will compliment any burger, grilled steak, or grilled chicken recipe you throw its way.

    For this creation, I wanted something that would stand up to and compliment the wonderful flavor and texture of a beef brisket. And it was perfect.

    We all like creamy pasta salad recipes and we all like easy pasta salad recipes. This creamy Southwest Pasta Salad is a crowd pleaser.

    Let’s take a look:

    Ingredients You’ll Need

    Ingredients to make bbq pasta salad with black beans.
    • Black Beans, canned.
    • Pasta
    • Sour Cream
    • Tomatoes
    • BBQ Sauce, your favorite brand.
    • Sweet Onion
    • Ranch Dressing, use your favorite brand, or better yet, make Homemade Ranch Dressing.
    • Mayonnaise

    Ingredient Subs and Swaps

    • Pasta: I like to use a flexible softer pasta such as Rotini. Elbow macaroni would be a good substitute, or shells. Avoid thicker sturdy pastas such as rigitoni or penne.
    • Onion: Substitute red onion for white or sweet onion.
    • Calories and Fat: You can always use reduced fat sour cream, mayo and ranch dressing for a healthier Southwestern pasta salad.

    Instructions

    Be sure to see the recipe card below for complete ingredients and instructions.

    • Step 1: Cook pasta according to package instructions. Fish out about 1/2 cup of the pasta water before draining. In a large bowl combine all ingredients. Using a large spoon gently stir until well combined. Add a little pasta water at a time to make it creamier.

    Variations

    • Add 1 cup of sweet corn. Use frozen (that’s been thawed) or canned.
    • To heat things up, add a 4 ounce can of chopped green chile peppers.
    • Add yellow bell pepper or red bell pepper.
    • Add 1 avocado that’s been chopped.
    • Add 2 cups Mexican blend shredded cheese.

    Storage

    • This Southwest Pasta Salad is a perfect make-ahead pasta salad. It’s one of those dishes that tastes better the next day. It will keep in the refrigerator, well sealed, for three to 4 days.
    • This is a mayonnaise based pasta salad. Don’t let it set at room temperature for more than 2 hours.

    Tip

    To save time, prep all of the ingredients while the pasta is cooking.

    BBQ Southwest Pasta Salad Recipe

    I hope you give this bbq pasta salad with black beans a try. What we really like about this salad is the combo of sour cream and mayo for the sauce. Creamy with a bit of tang, it compliments the Western themed ingredients.

    This is a perfect rotini pasta salad for any bbq party thrown your way and any Summer time main dishes. It feeds a crowd, and is pot luck, picnic perfect. Enjoy.

    Rotini pasta salad with black beans and cherry tomatoes.

    If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.

    And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

    • Smoked Mozzarella Penne Pasta Salad with Creamy Parmesan Sauce
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    And if you’re looking for even more side dish recipes, don’t miss my Side Dish Category. You’ll find lots of great recipes including the most popular on my site for Broccoli Cheez Whiz Casserole, everyone’s favorite holiday casserole.

    Pasta salad with black beans and cherry tomatoes.

    Southwest Pasta Salad

    A Southwestern pasta salad that you'll devour all Summer. Goes great with any grill or bbq entree.
    5 from 1 vote
    Print Pin Rate
    Course: Pasta Recipes
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 12 minutes
    Total Time: 27 minutes
    Servings: 16
    Calories: 501kcal
    Author: Lea Ann Brown

    Ingredients

    • 1 pound Rotini Pasta
    • 1/2 Cup Sour Cream
    • 1/2 Cup BBQ Sauce
    • 1/2 Cup Ranch Dressing
    • 1/4 Cup Mayonnaise
    • 14.5 ounce Can Black Beans Drained and rinsed
    • 1 sweet onion chopped
    • 2 Cups Cherry Tomatoes halved
    • 1 tablespoon cider vinegar
    • 1 teaspoon sugar
    • salt and pepper to taste
    Prevent your screen from going dark

    Instructions

    • Cook Pasta according to directions on package. Before draining, reserve about a cup of the starchy pasta liquid.
    • In the meantime combine Sour Cream, BBQ Sauce, Homemade Ranch Dressing, Mayonnaise, Black Beans, onion, tomatoes, sugar and vinegar. Drain pasta and allow to cool for about 5 minutes. Add to the salad ingredients and stir to combine. Pour in the pasta water until the pasta seems creamy. I usually use about 1/2 cup or a little more.

    Notes

    This Southwest Pasta Salad is a perfect make-ahead pasta salad. It’s one of those dishes that tastes better the next day. It will keep in the refrigerator, well sealed, for three to 4 days.
    Pro Tip: Why is pasta water good for pasta sauce? Don’t throw all of that pasta cooking liquid down the drain, It’s liquid gold. It’s a must to add to any sauce for any pasta dish. It’s high in starch and this salty starchy water helps the sauce cling to the pasta while helping to thicken the sauce. It turns any pasta dish into a luxurious pasta dish.
    Variations:
    • Add 1 cup of sweet corn. Use frozen (that’s been thawed) or canned.
    • To heat things up, add a 4 ounce can of chopped green chile peppers.
    • Add 1 avocado that’s been chopped.
    • Add 2 cups Mexican blend shredded cheese.

    Nutrition

    Calories: 501kcal | Carbohydrates: 82g | Protein: 24g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 192mg | Potassium: 969mg | Fiber: 21g | Sugar: 6g | Vitamin A: 175IU | Vitamin C: 5mg | Calcium: 86mg | Iron: 5mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Creamy BBQ Southwest Pasta Salad … It’s what’s for a Summer Side Dish

    This recipe for Southwest pasta salad was first published June 2017 and republished April 2022 with step by step photos.

    More Pasta Recipes

    • Ina Garten’s Gruyere Mac and Cheese with Tomatoes
    • Spinach Linguine Pasta with Garbanzo Beans in a Garlic Rosemary Sauce
    • Flemings Steakhouse Mac and Cheese, With Chipotle au Gratin
    • Cheesy Creamy Green Chile Chicken Lasagna

    Reader Interactions

    Comments

    1. Larry says

      April 05, 2022 at 11:24 am

      Looks very good Chef and although I’ve never heard of BBQ sauce in pasta salad, I know I would enjoy it. I’ve had pasta once in 2022 and I’m looking forward to some post surgery.

      Reply
    2. Cindy says

      June 12, 2017 at 4:45 pm

      Best wishes for your newest endeavor. You will do great! I graduated from culinary school in 1998 at the age of 46. It was a goal I set up for myself in 1976. I waited until my daughter graduated from high school and was entrenched in college. I worked my full time job during the day and attended school during the evenings. It was a lot of work and effort BUT I enjoyed every minute of it. After graduating, I continued to work my full time job and worked at a resort in Scottsdale, Arizona. I’m retired now but I have very happy thoughts of my time in culinary school and at the resort. It was very satisfying and fulfilling. I hope that you have the same experience.

      Reply
    3. Debra says

      June 12, 2017 at 12:36 pm

      5 stars
      Love the ranch and bbq combination. I always have it with my grilled chicken! Have fun at school- learning new things is alway exciting.

      Reply
    4. John/Kitchen Riffs says

      June 06, 2017 at 6:29 pm

      Exciting news! That sounds like a ton of fun. Work, of course, but fun work. Anyway, this is such a nice salad — what we like to eat at this time of the year. Thanks!

      Reply

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    I'm Lea Ann, A Culinary School Grad obsessed with South of The Border cuisine. Mexican, Southwestern and Wild West Recipes. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration for reliable, approachable recipes.

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