Why You’ll Love This Recipe
Mexican pasta salad is a perfect blend of bold flavors, vibrant colors, and satisfying textures. This dish is an ideal side for barbecues, potlucks, and summer gatherings, offering a delightful mix of creamy, tangy, and slightly spicy elements. The combination of fresh vegetables, hearty pasta, and a zesty dressing ensures that every bite bursts with flavor. Plus, it’s easy to make ahead and store, making it a convenient option for busy schedules.
Ingredients
- Pasta of choice
- Black beans
- Corn kernels
- Cherry tomatoes
- Red bell pepper
- Red onion
- Avocado
- Cilantro
- Jalapeño (optional)
- Cotija or feta cheese
- Lime juice
- Sour cream or Greek yogurt
- Mayonnaise
- Olive oil
- Garlic
- Chili powder
- Cumin
- Paprika
- Salt
- Black pepper
Directions
- Cook the Pasta: Boil the pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool it down.
- Prepare the Dressing: In a small bowl, whisk together lime juice, sour cream (or Greek yogurt), mayonnaise, olive oil, minced garlic, chili powder, cumin, paprika, salt, and black pepper until well combined.
- Chop the Vegetables: Dice the red bell pepper, red onion, avocado, and jalapeño (if using). Halve the cherry tomatoes and chop the cilantro.
- Assemble the Salad: In a large mixing bowl, combine the cooled pasta, black beans, corn, cherry tomatoes, red bell pepper, red onion, avocado, and jalapeño.
- Mix in the Dressing: Pour the prepared dressing over the pasta salad and toss until everything is evenly coated.
- Add Cheese and Garnish: Sprinkle crumbled cotija or feta cheese over the salad and gently mix. Garnish with extra cilantro and lime wedges if desired.
- Chill and Serve: Let the salad sit in the refrigerator for at least 30 minutes to allow flavors to meld before serving.
Variations
- Protein Boost: Add grilled chicken, shrimp, or tofu for a more filling meal.
- Dressing Alternatives: Swap mayonnaise and sour cream for an avocado-based dressing or a vinaigrette for a lighter version.
- Spicy Kick: Add extra jalapeño, hot sauce, or cayenne pepper for more heat.
- Different Cheese Options: Try shredded cheddar or Monterey Jack instead of cotija.
- Extra Crunch: Toss in crushed tortilla chips or pepitas before serving.
Servings and Timing
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 6-8 servings
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Avoid Freezing: Freezing is not recommended as the fresh vegetables and creamy dressing may not hold up well.
- Refreshing the Salad: If the pasta absorbs too much dressing, add a splash of lime juice or olive oil before serving.
FAQs
How do I keep the avocado from browning?
Toss the diced avocado in lime juice before adding it to the salad to slow oxidation.
Can I make this pasta salad ahead of time?
Yes! Prepare and store it in the fridge for up to a day in advance. Add avocado and cheese just before serving.
What pasta shape works best?
Short pasta shapes like rotini, penne, or bowtie work well as they hold dressing and ingredients effectively.
Is this recipe gluten-free?
Use gluten-free pasta to make it suitable for a gluten-free diet.
Can I use canned corn instead of fresh?
Yes, drained canned corn works fine, but fresh or grilled corn enhances the flavor.
How do I make it vegan?
Use dairy-free yogurt or avocado for the dressing and omit the cheese.
What can I serve this with?
Pair it with grilled meats, tacos, or as part of a picnic spread.
How do I make it less spicy?
Omit jalapeño and reduce chili powder for a milder flavor.
Can I use bottled dressing instead?
While homemade dressing is best, a zesty ranch or chipotle dressing can be a quick alternative.
Why does my pasta salad dry out?
Pasta absorbs dressing over time. Adding a little extra dressing or olive oil before serving helps maintain creaminess.
Conclusion
Mexican pasta salad is a refreshing, flavorful dish that brings a burst of color and taste to any meal. Whether you serve it as a side or a light main course, its combination of creamy, tangy, and spicy elements ensures it will be a crowd-pleaser. Try this easy-to-make recipe and impress your family and friends with a delicious, zesty pasta salad!
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Mexican Pasta Salad: A Zesty, Flavorful Side Dish Everyone Will Love!
- Total Time: 25 minutes
- Yield: 6-8 servings
Description
This zesty Mexican pasta salad is a vibrant, flavor-packed side dish perfect for barbecues, potlucks, and summer gatherings. Made with fresh veggies, black beans, corn, and a creamy lime dressing, it’s easy to prepare and bursting with bold flavors.
Ingredients
- Pasta – 12 oz (rotini, penne, or bowtie)
- Black beans – 1 can (15 oz), drained and rinsed
- Corn kernels – 1 cup (fresh, canned, or grilled)
- Cherry tomatoes – 1 cup, halved
- Red bell pepper – 1, diced
- Red onion – ½, finely chopped
- Avocado – 1, diced
- Cilantro – ¼ cup, chopped
- Jalapeño – 1, finely diced (optional)
- Cotija or feta cheese – ½ cup, crumbled
Dressing:
- Lime juice – 2 tbsp
- Sour cream or Greek yogurt – ¼ cup
- Mayonnaise – ¼ cup
- Olive oil – 2 tbsp
- Garlic – 1 clove, minced
- Chili powder – 1 tsp
- Cumin – ½ tsp
- Paprika – ½ tsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Cook the Pasta: Boil pasta according to package directions until al dente. Drain and rinse under cold water to cool.
- Prepare the Dressing: In a small bowl, whisk together lime juice, sour cream (or Greek yogurt), mayonnaise, olive oil, minced garlic, chili powder, cumin, paprika, salt, and black pepper.
- Chop the Vegetables: Dice the red bell pepper, red onion, avocado, and jalapeño (if using). Halve the cherry tomatoes and chop the cilantro.
- Assemble the Salad: In a large mixing bowl, combine the cooled pasta, black beans, corn, cherry tomatoes, red bell pepper, red onion, avocado, and jalapeño.
- Mix in the Dressing: Pour the prepared dressing over the pasta salad and toss until evenly coated.
- Add Cheese and Garnish: Sprinkle crumbled cotija or feta cheese over the salad and mix gently. Garnish with extra cilantro and lime wedges if desired.
- Chill and Serve: Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- Protein Boost: Add grilled chicken, shrimp, or tofu for a heartier meal.
- Dressing Alternatives: Swap mayonnaise and sour cream for an avocado-based dressing or vinaigrette.
- Spicy Kick: Increase jalapeño or add cayenne pepper.
- Extra Crunch: Toss in crushed tortilla chips or pepitas before serving.
- Cheese Options: Use shredded cheddar or Monterey Jack instead of cotija.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: No-cook (aside from pasta boiling)
- Cuisine: mexican inspired
Keywords: Mexican pasta salad, summer side dish, creamy pasta salad, easy pasta salad, zesty pasta salad
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