Mexican Pasta Salad
A vibrant and flavorful pasta salad packed with fresh veggies, black beans, corn, and a creamy chili-lime dressing. A perfect side dish for cookouts, parties, or easy meal prep!
Ingredients
- 12 ounces rotini pasta or other short pasta
- 1 can black beans, drained and rinsed 15-ounce can
- 1 cup corn kernels fresh, canned or thawed from frozen
- 1 cup cherry tomatoes, halved
- 1 medium red bell pepper, diced
- 1 medium avocado, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- ½ cup mayonnaise for dressing
- ⅓ cup Greek yogurt or sour cream
- 1 tablespoon lime juice freshly squeezed
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon salt or to taste
- ⅛ teaspoon black pepper
Instructions
- Cook pasta according to package instructions. Drain, rinse with cold water, and set aside to cool.
- In a large bowl, combine the black beans, corn, cherry tomatoes, red bell pepper, avocado, red onion, and cilantro.
- In a small bowl, whisk together mayonnaise, Greek yogurt (or sour cream), lime juice, chili powder, cumin, garlic powder, salt, and black pepper until smooth.
- Add the cooled pasta to the bowl of veggies and beans. Pour the dressing over the salad and toss until everything is evenly coated.
- Chill the salad in the refrigerator for at least 30 minutes before serving for best flavor.
- Garnish with extra cilantro or a sprinkle of cotija cheese, if desired.
Notes
You can prepare the salad a day ahead—just leave out the avocado until right before serving to keep it fresh. Great as a side or a light main dish. Add grilled chicken or shrimp for extra protein!