🌮🥗 Mexican Pasta Salad
Mexican pasta salad is a colorful, zesty dish packed with pasta, fresh vegetables, beans, and a creamy or tangy dressing. It’s perfect for picnics, potlucks, or as a side dish for grilled foods.
🧾 Ingredients
- 3 cups cooked pasta (rotini, bowtie, or elbow), cooled
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- ½ cup red onion, finely chopped
- 1 bell pepper, diced
- 1 cup shredded cheddar or Mexican blend cheese
- ¼ cup fresh cilantro, chopped
Dressing
- ½ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 1 tbsp lime juice
- 1 tsp chili powder
- ½ tsp cumin
- Salt and pepper to taste
👩🍳 Instructions
1. Cook the Pasta
- Cook pasta according to package directions.
- Drain and rinse with cold water to cool it quickly.
2. Mix the Salad
In a large bowl combine:
- Cooked pasta
- Corn
- Black beans
- Tomatoes
- Onion
- Bell pepper
- Cheese
- Cilantro
3. Make the Dressing
In a small bowl whisk together:
- Mayonnaise
- Sour cream
- Lime juice
- Chili powder
- Cumin
- Salt and pepper
4. Combine
- Pour dressing over the pasta mixture.
- Toss well until everything is evenly coated.
5. Chill and Serve
- Refrigerate for 30–60 minutes before serving for the best flavor.
⭐ Pro Tips
- Add diced avocado just before serving.
- Toss in grilled chicken or shrimp to turn it into a full meal.
- For a spicy version, add jalapeños or hot sauce.
- Crushed tortilla chips on top add a nice crunch.
If you’d like, I can also show you a street-style Mexican pasta salad that tastes like something from a taco truck—made with cotija cheese, chili-lime dressing, and roasted corn. 🌽🌮
