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