This Easy Mexican Pasta Salad is a colorful and refreshing dish perfect for summer. With pasta, beans, corn, and a zesty dressing, it brings the fiesta to your table!
It’s as simple as mix, chill, and serve. I love making a big bowl to share at picnics! You can even add your favorite veggies or leftover grilled chicken for extra fun. 🌶️
Key Ingredients & Substitutions
Rotini Pasta: I recommend rotini for its fun shape that holds the dressing well. If you don’t have rotini, any pasta works – try penne or farfalle. Just make sure it’s bite-sized!
Cherry Tomatoes: These add sweetness and color. If they’re not in season, use diced regular tomatoes or even halved grape tomatoes.
Corn: Fresh corn is fantastic but you can use frozen or canned as a shortcut. Just be sure to drain and rinse if using canned.
Black Beans: They provide protein and fiber. You can substitute with kidney beans, chickpeas, or even quinoa for a different flavor and texture.
Avocado: Avocado is creamy and adds richness but you can leave it out if you’re making this ahead. It can brown quickly, so it’s best added right before serving.
How Do I Ensure the Pasta Doesn’t Get Mushy?
Cooking pasta perfectly is key to this salad. Follow these tips to get it just right:
- Use a large pot of salted water, which prevents sticking and enhances flavor. A good rule is 1 tablespoon of salt for every 4 quarts of water.
- Cook the pasta until al dente—firm to the bite. Start checking a couple of minutes before the package says to. Remember, it will continue to cook a bit while cooling.
- Drain and rinse the pasta under cold water. This stops the cooking process and helps cool it down quickly, so it stays firm.
- Spread the pasta in a single layer on a baking sheet if you want it to cool even faster. This also helps to prevent sticking together!
Easy Mexican Pasta Salad
Ingredients You’ll Need:
For the Salad:
- 12 oz rotini pasta (or your favorite pasta shape)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup fresh corn kernels (grilled or raw)
- 1 cup black beans, rinsed and drained
- 1 avocado, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- 1/2 cup crumbled cotija cheese (or feta)
For the Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 lime, juiced
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prepare and 30 minutes to chill. So in total, you’re looking at around 45 minutes—perfect for a quick and tasty summer meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until it’s al dente. Once cooked, drain the pasta and rinse it under cold water. This stops the cooking process and cools it down quickly. Set it aside to drain fully.
2. Combine the Salad Ingredients:
In a big mixing bowl, add the cooled pasta along with the cherry tomatoes, diced cucumber, corn, black beans, diced avocado, red bell pepper, finely chopped red onion, and chopped cilantro. Just looking at these vibrant colors will make you eager to dig in!
3. Prepare the Dressing:
In a smaller bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, cumin, smoked paprika, garlic powder, and some salt and pepper. Mix well until all the ingredients are combined and the dressing is smooth and creamy.
4. Combine Dressing and Salad:
Pour the dressing over the salad mixture. Gently toss everything together until the pasta and veggies are coated in that creamy, zesty goodness. Be careful not to mash the avocado while mixing!
5. Add Cheese and Chill:
Sprinkle the crumbled cotija cheese on top of the salad and give it a light toss. Cover the bowl and place it in the refrigerator for at least 30 minutes. This helps the flavors meld together beautifully.
6. Serve and Enjoy!
Once chilled, give the salad one last stir and taste—adjust seasoning if needed. Serve it chilled, perhaps garnished with extra cilantro or lime wedges for a bright finish.
This vibrant salad is perfect for a refreshing summer side dish or a light main, combining creamy avocado, fresh veggies, and a smoky, tangy dressing! Enjoy!
FAQ for Easy Mexican Pasta Salad
Can I Use Different Pasta Shapes?
Absolutely! While rotini works great due to its ability to hold onto the dressing, you can use any pasta shape you prefer, such as penne, fusilli, or farfalle. Just ensure that the pasta is cooked al dente for the best texture.
How Can I Make This Salad Vegan?
To make a vegan version of this salad, replace the mayonnaise and sour cream with vegan alternatives, such as vegan mayonnaise or a cashew cream. Omit the cotija cheese or use a plant-based cheese substitute to keep it dairy-free.
How Long Can I Store Leftovers?
Leftover pasta salad can be stored in an airtight container in the refrigerator for up to 3 days. Just remember that the avocado may brown, so consider adding it fresh if you plan to save some for later.
Can I Add Other Ingredients?
Definitely! Feel free to customize the salad by adding grilled chicken, diced bell peppers, jalapeños for some spice, or even olives. Just keep in mind that it may change the overall flavor, but it’s a great way to personalize it to your taste!
