Here’s a vibrant and flavorful Mexican Pasta Salad — perfect as a side or light meal. 🌽🍅🌶️
Ingredients (serves 4–6)
- 250 g Pasta (rotini, penne, or macaroni)
- 1 cup Corn Kernels (fresh, canned, or thawed frozen)
- 1 cup Black Beans, drained and rinsed
- 1 Red Bell Pepper, diced
- 1 Green Bell Pepper, diced
- 1 small Red Onion, finely diced
- 1 cup Cherry Tomatoes, halved
- ½ cup Cheddar Cheese, shredded
- ¼ cup Cilantro, chopped
Dressing:
- 3 tbsp Olive Oil
- 2 tbsp Lime Juice
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1 clove Garlic, minced
- Salt & Black Pepper to taste
Instructions
- Cook pasta
- Boil pasta in salted water until al dente. Drain, rinse with cold water, and let cool.
- Prepare the dressing
- Whisk together olive oil, lime juice, cumin, chili powder, garlic, salt, and pepper.
- Combine salad ingredients
- In a large bowl, mix cooked pasta, corn, black beans, bell peppers, red onion, cherry tomatoes, cheddar, and cilantro.
- Toss with dressing
- Pour the dressing over the salad and toss gently until everything is coated.
- Chill & serve
- Refrigerate for at least 30 minutes to let flavors meld. Serve cold or at room temperature.
Tips
- Add avocado or jalapeño for extra creaminess or heat.
- Use Mexican blend cheese instead of cheddar for a richer flavor.
- Great for potlucks and picnics — pasta holds up well even after a few hours.
I can also give a creamy version with sour cream and mayonnaise for a richer, indulgent Mexican pasta salad if you want. Do you want that version?
