Mexican Pasta Salad
Dive into the vibrant flavors of Mexican Pasta Salad, a delightful dish that perfectly blends comfort with freshness, perfect for busy weeknights and gatherings.
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.
Notes
Utilize any pasta shape you have on hand. For extra flavor, let your salad sit in the fridge for 30 minutes before serving. Experiment with spice levels in the dressing.