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Mexican Pasta Salad

A fresh, flavor-packed Mexican pasta salad loaded with tender pasta, crisp vegetables, beans, and a creamy zesty dressing. Perfect for BBQs, potlucks, or quick summer meals.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican, Southwestern
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz rotini or bowtie pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup black beans, drained and rinsed
  • 1 cup corn (fresh, canned, or thawed frozen)
  • 1 red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 2 tbsp fresh lime juice
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • salt and pepper to taste
  • 1 cup grilled chicken, diced (optional)
  • 1/2 cup shredded cheddar or Mexican blend cheese (optional)
  • 1 avocado, diced (optional)

Equipment

  • large pot for cooking pasta
  • colander for draining pasta
  • large mixing bowl
  • small mixing bowl for dressing
  • whisk
  • cutting board
  • knife

Method
 

  1. Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to cool completely.
  2. In a large bowl, combine the cooled pasta, cherry tomatoes, black beans, corn, bell pepper, red onion, and cilantro.
  3. In a separate small bowl, whisk together mayonnaise, sour cream or Greek yogurt, lime juice, chili powder, cumin, and garlic powder until smooth.
  4. Pour the dressing over the pasta mixture and toss until everything is evenly coated.
  5. Add optional ingredients like grilled chicken or shredded cheese, and gently mix to combine.
  6. Taste and adjust seasoning with salt, pepper, or extra lime juice as needed.
  7. Chill the salad in the refrigerator for at least 30 minutes before serving for best flavor.

Notes

For best flavor, chill the salad for at least 30 minutes before serving. Add avocado just before serving to prevent browning. You can lighten the dressing by using all Greek yogurt instead of mayonnaise. If the salad dries out, mix in a little extra lime juice or mayo before serving.