This Easy Mexican Pasta Salad is a colorful mix of pasta, fresh veggies, and zesty flavors! With black beans, corn, and a tangy dressing, it’s a dish that brings a fiesta to your table.
You won’t believe how quickly it comes together! It’s perfect for parties or a simple weeknight dinner. I love how it stays yummy even after a day in the fridge. Just make sure to save me a bowl! 😄
Key Ingredients & Substitutions
Rotini Pasta: I like rotini for its fun shape that holds onto the dressing. If you can’t find it, penne or fusilli work well too. Gluten-free pasta is also great if you need a substitute!
Black Beans: These add protein and fiber. You can swap with kidney beans or chickpeas if you prefer something different. Canned beans are handy, just make sure to drain and rinse them!
Corn: Fresh grilled corn brings a sweet flavor, but canned or frozen works just as good. If using frozen, just thaw it first. You could even mix in some diced bell peppers for extra crunch!
Cotija Cheese: This cheese adds a nice salty touch. If Cotija isn’t available, feta is a perfect stand-in. It offers that similar tangy flavor, but if you want something milder, try shredded mozzarella.
How Do You Make the Dressing Smooth and Creamy?
Getting a well-mixed dressing is key to the salad’s flavor. Combine the mayonnaise and sour cream in a bowl first. Start by whisking them together until smooth, then add lime juice and spices for more flavor. This order ensures it mixes well, blending creamy and tangy elements perfectly.
- Use a whisk for better blending, or shake it up in a jar if that’s easier for you.
- Adjust seasonings to taste—some like it spicier, so feel free to add more chili powder if you’re brave!
Easy Mexican Pasta Salad
Ingredients You’ll Need:
For the Salad:
- 8 ounces rotini pasta (uncooked)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh or grilled is best)
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- 1/2 cup crumbled Cotija cheese (or feta as a substitute)
For the Dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon lime juice (fresh)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
How Much Time Will You Need?
This Mexican Pasta Salad is quick to prepare! You’ll need about 15 minutes for prep and cooking time for the pasta. After everything is mixed, it’s best to let it chill in the fridge for at least 30 minutes. Total time is approximately 45 minutes before serving.
Step-by-Step Instructions:
1. Cook the Pasta:
Start by cooking the rotini pasta according to the package instructions until it’s al dente. Once it’s done, drain it in a colander and rinse under cold water to stop the cooking process and cool it down. Set it aside while you prepare the other ingredients.
2. Prepare the Corn:
If you’re using fresh corn, grill or roast it on the stove until it’s lightly charred, then carefully cut the kernels off the cob. If you’re going for convenience, canned or frozen corn (that’s been thawed) works great too!
3. Mix the Salad Ingredients:
In a large mixing bowl, combine the cooled pasta with the halved cherry tomatoes, diced cucumber, black beans, corn, diced avocado, finely chopped red onion, and fresh cilantro. This colorful mix looks and smells fantastic!
4. Make the Dressing:
In a smaller bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, garlic powder, smoked paprika, and salt and pepper until it’s smooth and creamy. This dressing gives the salad its signature zesty flavor!
5. Combine and Toss:
Pour the creamy dressing over your pasta and veggie mixture. Gently toss everything together until it’s well coated with the dressing—be careful not to mash the avocado!
6. Add Cheese and Chill:
Sprinkle the crumbled Cotija cheese on top and give the salad one final gentle stir. Cover the bowl and refrigerate for at least 30 minutes. This chilling time helps all the flavors meld beautifully.
7. Serve and Enjoy:
When you’re ready to serve, give it a quick stir and enjoy this refreshing salad either as a side dish or a light main course. Perfect for barbecues, picnics, or any occasion!
This vibrant, creamy pasta salad combines classic Mexican flavors with fresh vegetables, making it a delightful dish perfect for warm weather meals or potlucks!
Frequently Asked Questions (FAQ)
Can I Use Gluten-Free Pasta for This Recipe?
Absolutely! You can easily substitute the rotini pasta with any gluten-free pasta of your choice. Just follow the cooking instructions on the package to ensure it’s cooked perfectly!
What Can I Substitute for Avocado?
If you’re not a fan of avocado or don’t have it on hand, you can simply omit it or replace it with diced green peppers or extra cucumber for a similar crunchy texture.
How Long Can I Store Leftovers?
Leftover pasta salad can be stored in an airtight container in the fridge for up to 3 days. Just give it a good stir before serving again since the dressing may thicken slightly over time.
Can I Add Other Vegetables?
Of course! Feel free to customize your salad with other fresh veggies like bell peppers, olives, or even corn and zucchini. Just chop them up and toss them in for extra flavor!
