Mexican Pasta Salad

Mexican Pasta Salad is a vibrant, flavorful dish that combines the heartiness of pasta with the bold flavors of Mexican cuisine. Loaded with colorful veggies, zesty lime, creamy dressing, and a kick of spice, this salad is the perfect side dish for barbecues, potlucks, or a quick weeknight dinner.

The addition of black beans, corn, and fresh cilantro brings even more texture and flavor to every bite. It’s a crowd-pleasing dish that’s easy to make and can be customized to your taste.

Kitchen Equipment Needed

• Large mixing bowl
• Pot for cooking pasta
• Knife and cutting board
• Measuring spoons and cups
• Whisk or spoon for mixing

Ingredients Overview

• Pasta: The base of the salad, providing a sturdy texture that holds the dressing and veggies.
• Veggies and beans: A mix of bell peppers, corn, black beans, and red onions add freshness, crunch, and color to the salad.
• Dressing: A tangy and creamy dressing made with lime juice, sour cream, and Mexican spices ties the salad together and enhances the flavors.

Ingredients

For the Salad

• 2 cups elbow macaroni or rotini pasta (uncooked)
• 1/2 cup black beans, drained and rinsed
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1 red bell pepper, diced
• 1/4 red onion, finely diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1/2 cup shredded cheddar cheese (optional)

For the Dressing

• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste

Directions

1. Cook the Pasta
   Cook the pasta according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
2. Prepare the Dressing
   In a small bowl, whisk together the sour cream, mayonnaise, lime juice, olive oil, cumin, chili powder, garlic powder, salt, and pepper. Taste and adjust seasoning as needed. Set aside.
3. Assemble the Salad
   In a large mixing bowl, combine the cooled pasta, black beans, corn, diced bell pepper, red onion, cherry tomatoes, and cilantro. Toss gently to combine.
4. Add the Dressing
   Pour the dressing over the pasta mixture and toss until everything is evenly coated. If using, sprinkle the shredded cheddar cheese on top and mix to combine.
5. Chill and Serve
   For best results, cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled, and garnish with extra cilantro or lime wedges if desired.

Prep Time

15 minutes

Cook Time

10 minutes

Total Time

25 minutes (plus chilling time)

Nutrition (per serving, ~6 servings)

• Calories: ~220
• Fat: ~10g
• Carbohydrates: ~28g
• Protein: ~6g

Expert Tips

• Make it Spicy: Add diced jalapeños or a pinch of cayenne pepper to the dressing for a spicy kick.
• Vegetarian Protein: For extra protein, add some diced avocado or substitute the cheese with crumbled tofu for a vegan version.
• Meal Prep: This salad keeps well in the fridge for up to 2 days, making it a great make-ahead option for lunches or dinners.

FAQs

Can I make this salad ahead of time?
Yes, this salad is perfect for meal prep. Prepare the salad and dressing in advance, and keep them in separate containers in the refrigerator. Combine them just before serving.

Can I use different pasta?
Yes! Feel free to use any pasta shape you prefer. Rotini, fusilli, or penne all work well and will hold the dressing nicely.

Can I add other vegetables to the salad?
Absolutely! Feel free to add more veggies like diced cucumber, avocado, or shredded carrots to suit your taste.

Storing & Freezing

• Storing: Store leftover Mexican pasta salad in an airtight container in the refrigerator for up to 2 days. Stir before serving.
• Freezing: It is not recommended to freeze this salad, as the texture of the vegetables may change upon thawing.

Substitutions & Variations

• Gluten-Free: Use gluten-free pasta to make this dish suitable for a gluten-free diet.
• Dairy-Free: Substitute the sour cream and mayonnaise with dairy-free versions and skip the cheese for a dairy-free version.
• Vegan: To make this dish vegan, use plant-based mayo, skip the cheese, and add more plant-based protein, like chickpeas or tofu.

Mexican Pasta Salad

Mexican Pasta Salad is a vibrant, flavorful dish that combines the heartiness of pasta with the bold flavors of Mexican cuisine.

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Equipment

• - Large mixing bowl
• - Pot for cooking pasta
• Knife and cutting board
• - Measuring spoons and cups
• - Whisk or spoon for mixing

Ingredients

  

• #### For the Salad
• - 2 cups elbow macaroni or rotini pasta uncooked
• - 1/2 cup black beans drained and rinsed
• - 1/2 cup corn kernels fresh, frozen, or canned
• - 1 red bell pepper diced
• - 1/4 red onion finely diced
• - 1/2 cup cherry tomatoes halved
• - 1/4 cup fresh cilantro chopped
• - 1/2 cup shredded cheddar cheese optional
• #### For the Dressing
• - 1/4 cup sour cream
• - 1/4 cup mayonnaise
• - 2 tablespoons lime juice
• - 1 tablespoon olive oil
• - 1 teaspoon ground cumin
• - 1/2 teaspoon chili powder
• - 1/4 teaspoon garlic powder
• - Salt and pepper to taste

Instructions

 

• **Cook the Pasta**
• Cook the pasta according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
• **Prepare the Dressing**
• In a small bowl, whisk together the sour cream, mayonnaise, lime juice, olive oil, cumin, chili powder, garlic powder, salt, and pepper. Taste and adjust seasoning as needed. Set aside.
• **Assemble the Salad**
• In a large mixing bowl, combine the cooled pasta, black beans, corn, diced bell pepper, red onion, cherry tomatoes, and cilantro. Toss gently to combine.
• **Add the Dressing**
• Pour the dressing over the pasta mixture and toss until everything is evenly coated. If using, sprinkle the shredded cheddar cheese on top and mix to combine.
• **Chill and Serve**
• For best results, cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled, and garnish with extra cilantro or lime wedges if desired.