Mexican Pasta Salad
This vibrant Mexican Pasta Salad combines zesty flavors with fresh vegetables and a creamy, tangy dressing, perfect as a refreshing side or light main dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Dinner
- Method: No-Cook
- Cuisine: Mexican
Ingredients
Scale
- 8 oz rotini pasta
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/2 cup cilantro, chopped
- 1 jalapeño, seeded and minced (optional)
- 3/4 cup mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook the rotini pasta according to package directions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooked pasta, black beans, corn, red bell pepper, cherry tomatoes, red onion, cilantro, and jalapeño.
- In a small bowl, whisk together mayonnaise, lime juice, ground cumin, chili powder, salt, and pepper until smooth.
- Pour the dressing over the pasta mixture and toss gently to coat everything evenly.
- Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld.
- Give the salad a good stir before serving and adjust seasoning if needed.
Notes
For added protein, stir in some grilled chicken or shrimp. Garnish with extra cilantro and a squeeze of fresh lime juice for extra brightness.
Find it online: https://auntyspices.com/mexican-pasta-salad/