Dive into the vibrant flavors of Mexican Pasta Salad, a delightful dish that perfectly blends comfort with freshness. This recipe is simple and quick to put together, making it ideal for busy weeknights or as a crowd-pleaser at gatherings. With its hearty ingredients and zesty dressing, Mexican Pasta Salad is sure to become a favorite in your household.
Recipe Information
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 290
Protein: 9g
Carbohydrates: 40g
Fat: 11g
Fiber: 6g
Sugar: 2g
Sodium: 380mg
Why Make Mexican Pasta Salad
Mexican Pasta Salad is not just a feast for the eyes; it’s also a nutritional powerhouse. Packed with protein from black beans, fiber from corn, and fresh veggies, it’s a wholesome choice for lunch or dinner. This salad’s versatility shines through—you can customize it to your taste or dietary needs. It’s also perfect for meal prep, ensuring you have a delicious and healthy option ready to go throughout the week.
How to Make Mexican Pasta Salad Step by Step
Ingredients
8 ounces dried uncooked pasta (I used jumbo elbow macaroni)
1 can (15.5 ounces) black beans, rinsed and drained
1 cup corn, thawed if frozen
1 cup tomatoes, diced
3 tbsp cilantro, chopped
1/4 cup red onion, diced
1/4 cup mayonnaise
1/2 cup sour cream
3 tbsp chipotle in adobo, sauce only
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 medium lime, juice
Salt and pepper to taste
Avocado, sliced for serving if desired
Directions
Boil pasta until al dente according to package instructions. Drain and rinse with cold water, and set aside. Add the cooked pasta to a large bowl along with the black beans, corn, tomatoes, cilantro, and red onion. In a small bowl, combine the dressing ingredients: mayonnaise, sour cream, chipotle in adobo, chili powder, cumin, garlic powder, onion powder, and lime juice. Add the dressing to the pasta mixture and toss to coat. Season with salt and pepper to taste. Serve immediately or chill before serving. When ready to eat, serve with sliced or diced avocado.
How to Serve Mexican Pasta Salad
For a complete meal, serve Mexican Pasta Salad alongside grilled chicken or shrimp. You can also pair it with tortilla chips for a satisfying crunch. Consider adding a side of guacamole or salsa for extra flavor!
How to Store Mexican Pasta Salad
Store any leftover Mexican Pasta Salad in an airtight container in the fridge for up to three days. If you’d like to keep it longer, consider freezing it, though the textures of the veggies may change upon thawing. Reheat the pasta only if desired; it’s so refreshing served cold!
Expert Tips for Cooking Mexican Pasta Salad
- Utilize any pasta shape you have on hand; this recipe is adaptable.
- For extra flavor, let your salad sit in the fridge for 30 minutes before serving.
- Experiment with the level of spice in the dressing; add more chipotle or a splash of hot sauce if you like it spicy.
Delicious Variations of Mexican Pasta Salad
- Add diced bell peppers or jalapeños for an extra kick.
- Incorporate grilled vegetables for a smoky flavor.
- For a tropical twist, include diced mango or pineapple.
Conclusion
Don’t miss out on the chance to make this delightful Mexican Pasta Salad a staple in your meal rotation. It’s bursting with flavor, easy to prepare, and incredibly versatile, making it a dish your family will love. Try it today for a delicious experience!
Mexican Pasta Salad
Ingredients
Pasta and Beans
- 8 ounces dried uncooked pasta (I used jumbo elbow macaroni)
- 1 can (15.5 ounces) black beans, rinsed and drained
Vegetables and Herbs
- 1 cup corn, thawed if frozen
- 1 cup tomatoes, diced
- 3 tbls cilantro, chopped
- 1/4 cup red onion, diced
Dressing
- 1/4 cup mayonnaise
- 1/2 cup sour cream
- 3 tbls chipotle in adobo, sauce only
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 medium lime, juice
Seasoning and Garnish
- to taste Salt and pepper
- Avocado, sliced for serving if desired
Instructions
Preparation
- Boil pasta until al dente according to package instructions. Drain and rinse with cold water, and set aside.
- Add the cooked pasta to a large bowl along with the black beans, corn, tomatoes, cilantro, and red onion.
Making the Dressing
- In a small bowl, combine the dressing ingredients: mayonnaise, sour cream, chipotle in adobo, chili powder, cumin, garlic powder, onion powder, and lime juice.
- Add the dressing to the pasta mixture and toss to coat.
- Season with salt and pepper to taste.
Serving
- Serve immediately or chill before serving. When ready to eat, serve with sliced or diced avocado.
