Mexican Pasta Salad

A fun, filling pasta salad that's perfect for potlucks and quick dinners, featuring zesty flavors and a variety of crunchy textures.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 6 servings

Course: Salad, Side Dish

Cuisine: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

Pasta and Base Ingredients

8 ounces rotini or shells pasta Holds onto the dressing well.
1 can black beans Rinsed and drained.
1 cup corn Canned, frozen and thawed, or leftover grilled corn.
1 cup cherry tomatoes Halved.
1 medium bell pepper Any color, but red or orange is sweeter.
1/2 medium red onion Thinly sliced. Soak in water for milder flavor.
1/4 cup cilantro Optional, adds freshness.
1/2 cup crumbled cotija or feta cheese Or shredded cheddar.

Dressing Ingredients

1/2 cup mayo Can substitute with Greek yogurt or half and half.
2 tablespoons fresh lime juice For acidity.
1 teaspoon chili powder For flavor.
1 teaspoon cumin For flavor.
1 teaspoon garlic powder For flavor.
1 teaspoon salt To taste.
1/2 teaspoon pepper To taste.
optional hot sauce or diced jalapeno For optional heat.

Method

Preparation

Cook pasta in salted water until just tender. Drain and rinse under cool water.
In a big bowl, add black beans, corn, cherry tomatoes, bell pepper, red onion, and cilantro.
Whisk the dressing ingredients in a small bowl or shake them in a jar.
Toss the pasta with the mix-ins, then pour the dressing over and toss again.
Fold in the cheese at the end so it stays crumbled.

Serving Suggestions

Let the salad sit in the fridge for at least 30 minutes before serving to allow flavors to meld.

Notes

For make-ahead instructions: you can prepare the salad the night before and keep the dressing separate until just before serving. If using avocado, add it right before serving to avoid browning.