This Easy Mexican Pasta Salad is colorful and full of flavor! It has tasty pasta mixed with black beans, corn, and fresh veggies, all dressed in a zesty lime dressing.
It’s a perfect dish for potlucks or a quick lunch. I love how light and refreshing it is—plus, who doesn’t enjoy a salad that lets you enjoy a fiesta in every bite? 🌮
Key Ingredients & Substitutions
Rotini Pasta: I love using rotini for its twist that holds the dressing well. If you don’t have it, you can use fusilli, penne, or any short pasta you prefer! Gluten-free pasta works too if needed.
Black Beans: These add protein and fiber. If you want a different flavor, chickpeas could be a good substitute. Just make sure to rinse and drain them as well.
Corn: Grilling fresh corn adds a nice, smoky flavor, but canned corn works too if you’re short on time. You can also use frozen corn; just thaw it first!
Avocado: Fresh avocado gives creaminess. If you want to avoid it browning, you can add it just before serving or use diced green bell pepper for crunch instead.
Cotija Cheese: It has a crumbly texture and salty kick! If you can’t find it, feta cheese is a great substitute. Just keep in mind that feta will have a slightly different taste.
How Do I Cook Pasta Perfectly?
Cooking pasta is simple but requires attention for the best result. Here’s how to do it well:
- Start with a large pot of salted water—think about 1-2 tablespoons per gallon of water.
- Add pasta and stir it occasionally. Follow the package instructions for the cooking time, aiming for “al dente,” which means firm to the bite.
- When ready, drain the pasta in a colander and rinse it briefly with cold water to stop cooking and cool it down. This is key for pasta salad!
How to Make Easy Mexican Pasta Salad
Ingredients You’ll Need:
For the Salad:
- 12 oz rotini pasta (or your favorite short pasta)
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh or grilled for extra flavor)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup crumbled Cotija cheese (or feta as alternative)
For the Dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 1-2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus at least 30 minutes to chill in the fridge. You’ll spend a few minutes cooking and mixing everything together before letting the salad sit to develop all those incredible flavors. Perfectly easy!
Step-by-Step Instructions:
1. Cook the Pasta:
First, bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until it’s al dente. This usually takes about 8-10 minutes. Once cooked, drain the pasta and rinse it under cold water to cool it down. Set it aside.
2. Prepare the Corn:
If you’re using fresh corn, grill or sauté the corn kernels lightly. You just want them to get a little charred, which enhances their flavor! Once done, let them cool.
3. Mix the Salad Ingredients:
In a large mixing bowl, combine the cooled pasta, black beans, corn, cherry tomatoes, cucumber, red bell pepper, diced avocado, red onion, and chopped cilantro. Give it a good toss to mix everything together—they should be beautifully colorful!
4. Make the Dressing:
In a smaller bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lime juice, cumin, chili powder, smoked paprika, garlic powder, salt, and pepper. Mix until smooth and creamy. This dressing adds a zesty kick that makes the salad so delicious!
5. Combine Everything:
Pour the dressing over the pasta and vegetable mixture. Gently toss everything together until all the ingredients are well coated in the dressing.
6. Add the Cheese:
Sprinkle the crumbled Cotija cheese on top and carefully fold it into the salad. This gives an extra layer of creaminess and flavor.
7. Chill the Salad:
Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. This allows all those lovely flavors to blend together perfectly.
8. Serve and Enjoy:
When you’re ready to serve, give the salad a quick stir and garnish with a little extra cilantro or cheese if you like. Enjoy your creamy, tangy, and vibrant Easy Mexican Pasta Salad cold or at room temperature! It’s a dish that’s sure to impress.
FAQ for Easy Mexican Pasta Salad
Can I Use Whole Wheat or Gluten-Free Pasta?
Absolutely! Whole wheat pasta adds fiber and a nuttier flavor, while gluten-free pasta is a perfect option if you’re avoiding gluten. Just ensure you cook it according to package instructions, as gluten-free pasta may have different cooking times.
How Can I Make This Salad Vegan?
To make this salad vegan, substitute the mayonnaise and sour cream with plant-based alternatives, like vegan mayonnaise and coconut yogurt. You can also skip the cheese or use a dairy-free cheese option!
Can I Make This Salad Ahead of Time?
Yes, this salad is great for meal prep! You can assemble everything except the avocado to prevent browning. Store it in the fridge for up to 3 days. Add the avocado just before serving for optimal freshness.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If the salad appears dry after storage, you can add a squeeze of lime juice or a little extra dressing to freshen it up before serving.
