This colorful Mexican Pasta Salad is perfect for summer! It’s quick to make and packed with tasty ingredients like pasta, black beans, corn, and fresh veggies.
I love how refreshing it is on a hot day. Plus, you can customize it with your favorite toppings—avocado or cheese, anyone? 😋 Enjoy it at picnics or barbecues!
Key Ingredients & Substitutions
Rotini Pasta: This pasta shape holds onto the dressing beautifully. If you don’t have rotini, you can use penne, fusilli, or even farfalle for a fun twist.
Black Beans: They add great protein and texture. If you’re looking for alternatives, chickpeas or kidney beans also work well for added flavor and nutrition.
Fresh Corn: Grilled corn brings a smoky flavor, but frozen or canned corn can be a quick substitute—just drain and rinse well!
Cilantro: Its bright flavor is essential here. If you’re not a fan, replace it with parsley for a milder taste, or simply skip it.
Cotija Cheese: This crumbled cheese adds a salty and creamy touch, but feta or even shredded mozzarella can work in place of cotija.
How Can You Make Sure Your Pasta Salad Stays Fresh?
Keep your pasta salad fresh by following these tips:
- Cool the pasta! Rinse it with cold water after cooking. This stops the cooking process and prevents mushiness.
- Dress it just before serving. If you plan to store it, keep the dressing separate to maintain the pasta’s texture.
- Use ripe but firm avocado. This way, it won’t mush up too much in the salad. If you want to prep ahead, sprinkle lemon juice on cut avocado to keep it from browning.
- Chill the salad. Letting it sit in the fridge for at least 30 minutes helps the flavors meld and makes it refreshing when served cold.
Easy Mexican Pasta Salad Recipe for Summer
Ingredients You’ll Need:
For the Salad:
- 12 ounces rotini pasta (or other short pasta)
- 1 cup cherry tomatoes, halved
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh or grilled)
- 1 large cucumber, chopped
- 1 ripe avocado, chopped
- 1/2 cup red bell pepper, diced
- 1/4 cup green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup cotija cheese, crumbled (optional)
For the Dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This refreshing dish takes about 15 minutes to prep and another 30 minutes to chill in the fridge. So, you’ve got a total of 45 minutes before you’re ready to enjoy a delicious summer meal!
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 cooked, drain it and rinse with cold water to stop the cooking process. This will keep your pasta nice and firm. Set it aside in a large mixing bowl.
2. Prepare the Corn:
If you’re using fresh corn, grill or pan roast the corn cobs until they’re slightly charred, then slice off the kernels. If you’re short on time or prefer convenience, canned or pre-cooked corn will work perfectly too—just rinse and drain it well.
3. Mix the Veggies:
In the bowl with your cooled pasta, add the halved cherry tomatoes, rinsed black beans, corn kernels, chopped cucumber, diced avocado, red bell pepper, sliced green onions, and chopped cilantro. Stir gently to combine all the ingredients.
4. Make the Dressing:
In a separate small bowl, whisk together the mayonnaise, sour cream or Greek yogurt, freshly squeezed lime juice, chili powder, garlic powder, ground cumin, salt, and pepper until the mixture is smooth and creamy.
5. Combine Everything:
Pour the dressing over the pasta-salad mixture and toss gently until every ingredient is evenly coated. You want to make sure all those tasty flavors are mixed in!
6. Add Cheese (Optional):
If you’re using cotija cheese, sprinkle it over the salad and fold it in gently, being careful not to mash the avocado too much.
7. Chill the Salad:
Cover your bowl with plastic wrap or a lid and place the salad in the refrigerator. Let it chill for at least 30 minutes. This step is crucial for letting the flavors meld together beautifully.
8. Serve and Enjoy:
Before serving, give the salad a gentle toss to mix everything up again. Optionally, top with more fresh cilantro or extra cheese for garnish. Dig in and enjoy this delicious and colorful Mexican Pasta Salad!
This salad is perfect for summer gatherings, picnics, or barbecues. It’s sure to be a hit!
FAQ for Easy Mexican Pasta Salad Recipe
Can I Use Gluten-Free Pasta?
Absolutely! You can substitute the regular pasta with gluten-free pasta made from rice, quinoa, or chickpeas. Just make sure to cook it according to the package instructions for the best results.
What Can I Use Instead of Sour Cream?
If you’re looking for a healthier option, plain Greek yogurt is a great substitute for sour cream. Alternatively, you can use a dairy-free yogurt to keep the salad vegan-friendly.
How Long Can I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Just be aware that the avocado may brown slightly, so it’s best to enjoy it fresh!
Can I Add Other Vegetables?
Definitely! Feel free to customize your salad by adding other veggies such as bell peppers, zucchini, or even jalapeños for a spicy kick. The beauty of this salad is its versatility!
