Here’s a fresh and flavorful Mexican Pasta Salad recipe that’s perfect as a side or light meal:
Ingredients:
- 8 oz (about 2 cups) pasta (rotini, penne, or bowtie)
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup shredded cheddar or Mexican blend cheese
- 1/4 cup chopped fresh cilantro
For the dressing:
- 1/2 cup mayonnaise
- 2 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- Optional: 1 small jalapeño, finely chopped for heat
Instructions:
- Cook the pasta:
Boil pasta according to package instructions. Drain and rinse with cold water to cool. - Mix the veggies & beans:
In a large bowl, combine black beans, corn, bell pepper, red onion, and cilantro. - Prepare the dressing:
In a small bowl, whisk together mayonnaise, lime juice, chili powder, cumin, salt, and pepper. - Combine everything:
Add the cooled pasta to the veggie mixture. Pour the dressing over and stir until well coated. - Add cheese:
Stir in shredded cheese last. - Chill & serve:
Refrigerate at least 30 minutes before serving to let flavors meld. Garnish with extra cilantro or a squeeze of lime if desired.
💡 Tip: For a lighter version, you can swap half the mayonnaise with Greek yogurt. Adding diced avocado right before serving gives it a creamy, fresh twist.
If you want, I can also give a make-ahead version for parties that keeps well for 1–2 days in the fridge without getting soggy.
