Mexican Pasta Salad recipe
Make this Mexican Pasta Salad recipe for a quick, flavorful, and easy side dish! Packed with fresh ingredients, it's perfect for any meal or gathering.
Equipment
- Large pot (for boiling pasta)
- Colander
- Large mixing bowl
- Whisk or small bowl (for dressing)
- Cutting board and knife
- Measuring Cups and Spoons
- Serving spoon
Ingredients
- For the Salad:
- 12 oz rotini or bowtie pasta
- 1 cup canned black beans drained and rinsed
- 1 cup corn kernels fresh, frozen, or canned
- 1 cup cherry tomatoes halved
- 1 red bell pepper diced
- 1/2 red onion finely chopped
- 1 avocado diced (add right before serving)
- 1/4 cup chopped fresh cilantro
Optional: 1/2 cup shredded cheddar or Cotija cheese
Optional: Jalapeños for heat (sliced)
For the Dressing:
- 1/2 cup mayonnaise or Greek yogurt for lighter version
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, rinse with cold water, and let it cool.
Make the Dressing
- In a small bowl, whisk together mayonnaise, sour cream, lime juice, olive oil, chili powder, cumin, salt, and pepper until smooth.
Mix the Salad
- In a large mixing bowl, combine cooked pasta, black beans, corn, tomatoes, red bell pepper, red onion, and cilantro. Gently fold in the dressing until well coated.
Add Avocado & Cheese
- Just before serving, gently stir in diced avocado and optional cheese. Adjust seasoning if needed.
Serve or Chill
- You can serve immediately or chill in the fridge for 1–2 hours to let the flavors meld.
Notes
Serving Suggestions
- Serve as a side dish with grilled chicken, tacos, or burgers.
- Enjoy it as a standalone lunch with tortilla chips on the side.
- Add grilled shrimp or chopped chicken to make it a complete meal.