Mexican Pasta Salad
What makes this recipe special is how easy it is to throw together, and the fact that it’s a crowd-pleaser no matter the occasion. It’s got a little bit of everything — creamy, crunchy, zesty, and a hint of spice that everyone loves.
Equipment
- Large mixing bowl
- Measuring spoons
- Cutting Board and Sharp Knife
- Colander
- Lemon juicer or citrus reamer
- Whisk
- Small bowl for the dressing
Ingredients
For the Salad:
- 2 cups cooked pasta rotini or penne works great
- 1 cup corn kernels fresh, frozen, or canned
- 1 cup black beans drained and rinsed
- 1/2 cup red bell pepper diced
- 1/2 cup yellow bell pepper diced
- 1/2 cup cherry tomatoes halved
- 1/4 cup red onion finely chopped
- 1/4 cup fresh cilantro chopped
- 1 avocado diced
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lime juice freshly squeezed
- 1 tablespoon apple cider vinegar
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Optional: 1/2 teaspoon honey for a touch of sweetness
Instructions
Step 1: Cook the Pasta
- Bring a pot of salted water to a boil.
- Add the pasta and cook according to the package instructions (usually around 8-10 minutes for rotini or penne).
- Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. This will help the pasta stay firm and prevent it from getting mushy in the salad.
- Pro Tip: Be sure to undercook the pasta slightly, as it will soften a bit when mixed with the dressing.
Step 2: Prepare the Veggies
- While the pasta is cooling, dice the red and yellow bell peppers into small pieces.
- Halve the cherry tomatoes and finely chop the red onion.
- Rinse and drain the black beans and corn (if using canned).
- Chop the cilantro and set aside.
- Pro Tip: To avoid soggy veggies, make sure to pat the corn and black beans dry before adding them to the salad.
Step 3: Make the Dressing
- In a small bowl, combine olive oil, lime juice, apple cider vinegar, cumin, chili powder, garlic powder, salt, and pepper.
- Whisk everything together until it’s well mixed and smooth.
- Pro Tip: Taste the dressing before adding it to the salad and adjust the seasoning if necessary. A pinch of honey can help balance the acidity if you prefer a sweeter dressing.
Step 4: Toss the Salad
- In a large mixing bowl, add the cooled pasta, corn, black beans, bell peppers, cherry tomatoes, and red onion.
- Pour the dressing over the ingredients and toss everything gently to coat.
Step 5: Add the Finishing Touches
- Gently fold in the diced avocado and fresh cilantro.
- If you like, sprinkle some shredded cheese on top for extra creaminess and flavor.
- Pro Tip: If you're making this salad ahead of time, wait to add the avocado until just before serving to keep it fresh and green.
Step 6: Chill and Serve
- Cover the salad and refrigerate it for at least 30 minutes to let the flavors meld together.
- Once chilled, give it one last gentle toss and serve!
Notes
Nutritional Value (per serving)
- Calories: ~250-300 calories
- Protein: ~7g
- Carbohydrates: ~35g
- Fat: ~12g
- Fiber: ~6g
- Sugars: ~3g
- Sodium: ~400mg (may vary based on canned ingredients like beans or corn)
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.