Go Back
Vibrant Mexican Pasta Salad Recipe (Quick and Easy!)

Mexican Pasta Salad

If you're looking for a vibrant and delicious dish that combines the best of Mexican flavors with the comfort of pasta, look no further than this Mexican Pasta Salad. Bursting with fresh ingredients and bold seasonings, this salad is perfect for potlucks, picnics, or a light lunch at home.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Lunch, Salad
Cuisine: American, Mexican
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 8 oz rotini pasta This spiral-shaped pasta holds the dressing and ingredients well.
  • 1 cup cherry tomatoes Halved for added sweetness and juiciness.
  • 1 cup black beans Drained and rinsed, they add protein and fiber.
  • 1 cup corn kernels Fresh, frozen, or canned, for a touch of sweetness.
  • 1 unit bell pepper Diced (red, yellow, or green) for crunch and color.
  • 1 unit avocado Diced for creaminess and healthy fats.
  • 1/4 cup red onion Finely chopped for a sharp flavor.
  • 1/4 cup fresh cilantro Chopped for a burst of freshness.
  • 1 unit lime Juiced for a zesty dressing.
  • 3 tbsp olive oil Adds richness to the dressing.
  • 1 tsp chili powder For a hint of spice.
  • to taste salt
  • to taste pepper

Equipment

  • Large Pot
  • Colander
  • Large Mixing Bowl
  • Whisk
  • Cutting Board and Knife
  • Measuring Cups and Spoons
  • Serving Spoon

Method
 

  1. Step 1: Begin by bringing a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions, usually around 8-10 minutes, until al dente. Once cooked, drain the pasta in a colander and rinse it under cold water to stop the cooking process.
  2. Step 2: While the pasta is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the bell pepper and avocado, and finely chop the red onion and cilantro. Set these aside.
  3. Step 3: In a large mixing bowl, combine the cooled pasta, cherry tomatoes, black beans, corn, bell pepper, avocado, red onion, and cilantro. Gently toss the ingredients together.
  4. Step 4: In a separate small bowl, whisk together the juice of the lime, olive oil, chili powder, and salt and pepper to taste. Mix well to combine.
  5. Step 5: Pour the dressing over the pasta and vegetable mixture. Using a large spoon, gently toss everything together until evenly coated.
  6. Step 6: You can serve the salad immediately, but for the best flavor, cover it and refrigerate for at least 30 minutes.

Notes

For the best flavor, consider adding the avocado just before serving to prevent browning.