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.
Ingredients
Main Ingredients
- 3 cups rotini pasta cooked and cooled
- 1 can black beans rinsed and drained
- 1 cup corn fresh, frozen, or canned
- 1 cup cherry tomatoes halved
- 1 cup bell peppers diced, any color
- ½ cup red onion chopped
- 1 jalapeño diced, optional
- 1 avocado cubed
- ½ cup Cotija or feta cheese crumbled
- ¼ cup fresh cilantro chopped
For the Zesty Dressing
- 3 tbsp lime juice freshly squeezed
- 2 tbsp olive oil
- ¼ cup sour cream or Greek yogurt
- 1 tsp garlic powder
- 1 tsp cumin
- ½ tsp chili powder
- 1 tsp honey for balance
- Salt & pepper to taste
Instructions
Step 1: Cook the Pasta
- Bring a pot of salted water to a boil.
- Add pasta and cook until al dente (about 8-10 minutes).
- Drain and rinse under cold water to stop the cooking process.
Step 2: Prepare the Ingredients
- Chop bell peppers, red onion, jalapeño, and cilantro.
- Rinse and drain black beans and corn.
- Halve the cherry tomatoes.
- Cube the avocado, but keep it aside until serving.
Step 3: Make the Dressing
- In a small bowl, whisk together lime juice, olive oil, sour cream, garlic powder, cumin, chili powder, honey, salt, and pepper.
- Adjust seasonings to taste.
Step 4: Assemble the Salad
- In a large bowl, combine pasta, black beans, corn, tomatoes, bell peppers, red onion, and jalapeño.
- Pour the dressing over the mixture and toss until well coated.
- Gently fold in avocado and Cotija cheese.
Step 5: Chill & Serve
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, garnish with extra cilantro and a squeeze of fresh lime.