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Mexican Pasta Salad

A vibrant and flavorful dish featuring pasta, ripe cherry tomatoes, creamy avocado, crunchy vegetables, and hearty black beans, all tossed with a zesty lime and olive oil dressing.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Main Ingredients
  • 8 ounces pasta (such as rotini or penne) Cook according to package instructions.
  • 1 cup cherry tomatoes, halved Fresh and juicy.
  • 1 cup black beans, rinsed and drained Can substitute with kidney beans if desired.
  • 1 cup corn (fresh, frozen, or canned) Adds sweetness and color.
  • 1 one avocado, diced Add fresh for best texture.
  • 1/2 one red onion, diced For crunch and flavor.
  • 1/2 cup cilantro, chopped Fresh herbs for garnishing.
Dressing
  • 1 one lime, juiced Gives a fresh and zesty flavor.
  • 1/4 cup olive oil For a smooth dressing.
  • 1 teaspoon chili powder Adds a hint of spice.
  • to taste Salt and pepper Adjust according to preference.

Method
 

Cooking the Pasta
  1. Begin by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Once done, drain and rinse under cold water to stop the cooking process.
Preparing the Ingredients
  1. While the pasta is cooking, prepare your fresh ingredients: halve the cherry tomatoes, rinse and drain the black beans, and cut the avocado and red onion as specified. Chop the cilantro.
Making the Dressing
  1. In a small bowl, whisk together the lime juice, olive oil, chili powder, and a pinch of salt and pepper.
Combining the Salad
  1. In a large mixing bowl, combine the cooled pasta, cherry tomatoes, black beans, corn, diced avocado, red onion, and cilantro.
Dressing the Salad
  1. Pour the dressing over the salad ingredients and gently toss to coat everything evenly.
Final Touches and Serving
  1. Taste and adjust salt, pepper, or lime juice to suit your preferences. Let the salad sit for about 10 minutes before serving to allow the flavors to meld.
  2. Serve chilled or at room temperature.

Notes

You can store the salad in an airtight container in the refrigerator for up to 3 days. Avoid adding avocado until serving to keep it fresh. Enjoy the versatility by swapping ingredients!