Go Back
–+ servings
Mexican Pasta Salad

Zesty Mexican Pasta Salad to Brighten Your Summer Meals

A refreshing and colorful Mexican Pasta Salad that's perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 25 minutes
Servings: 4 cups
Course: Salads
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 8 ounces dried uncooked pasta Use any short pasta like penne or fusilli.
  • 1 can black beans Rinse to reduce sodium.
  • 1 cup corn Fresh or frozen, thaw if frozen.
  • 1 cup tomatoes, diced Substitute with cherry tomatoes for extra sweetness.
  • 3 tbsp cilantro, chopped Omit if you're not a cilantro fan.
  • 1/4 cup red onion, diced Green onions can be used for a milder taste.
For the Dressing
  • 1/4 cup mayonnaise Greek yogurt can be used as a lighter option.
  • 1/2 cup sour cream Plain yogurt works well as a substitute.
  • 3 tbsp chipotle in adobo, sauce only Adjust to taste for less spice.
  • 1/2 tsp chili powder Milder paprika can be used instead.
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder Fresh garlic can enhance the flavor.
  • 1/2 tsp onion powder
  • Juice of 1/2 medium lime Adds refreshing acidity.
  • salt and pepper To taste.
For Garnish
  • Avocado, sliced Optional for added creaminess.

Equipment

  • Large pot
  • Colander
  • Mixing bowl
  • whisk
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Bring a large pot of salted water to a rolling boil and add 8 ounces of dried pasta. Cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.
  2. In a large bowl, combine the cooked pasta with 1 can of black beans, 1 cup of corn, 1 cup of diced tomatoes, 3 tablespoons of chopped cilantro, and 1/4 cup of diced red onion. Toss gently to mix.
  3. In a smaller bowl, whisk together 1/4 cup of mayonnaise, 1/2 cup of sour cream, and 3 tablespoons of chipotle in adobo. Add 1/2 teaspoon each of chili powder, cumin, garlic powder, and onion powder, and the juice from 1/2 medium lime. Whisk until smooth.
  4. Pour the dressing over the salad and gently fold to coat. Season with salt and pepper to taste.
  5. Chill for at least an hour before serving, garnished with sliced avocado if desired.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 15mgSodium: 300mgPotassium: 450mgFiber: 6gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

Rinse pasta in cold water after cooking to avoid mushiness. Season with salt and pepper to enhance flavors. Adjust dressing spice to your preference. Chilling time improves flavor.

Tried this recipe?

Let us know how it was!