Delish Mexican Pasta Salad Recipe

If you’re on the hunt for a fresh and vibrant dish that’s both satisfying and easy to prepare, our Delish Mexican Pasta Salad recipe is a perfect choice. Bursting with flavor, this salad combines the heartiness of pasta with the zesty and colorful appeal of Mexican ingredients. It’s sure to be a standout at any gathering or as a delightful meal at home.

My love for this pasta salad began during a family reunion, where my cousin introduced us to this ingenious fusion of flavors. We needed a crowd-pleaser that appealed to all ages and dietary preferences, and this dish became an instant hit. Its bold and refreshing taste brought everyone around the table, making our gathering even more memorable. Now, this salad has become a staple in our family events, capturing the essence of tradition and innovation.

Why You’ll Love This Recipe

This recipe elevates the traditional pasta salad with its bold Mexican flavors. You’ll love how versatile it is, making it easy to adapt to your personal taste or dietary needs. It’s a quick dish to prepare, perfect for weeknight dinners or potlucks. The combination of fresh vegetables, spicy jalapeños, and creamy dressing provides a balance that’s both invigorating and satisfying.

Ingredients Notes

For the freshest taste, use a variety of colorful bell peppers, ripe avocados, and juicy cherry tomatoes. Cotija cheese adds a delightful tang, but you can substitute with feta if needed. The dressing, a mix of lime juice and olive oil, ties the flavors together seamlessly. For a protein boost, add black beans or grilled chicken.

Recipe Steps

Step 1

Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process, then set aside.

Step 2

In a large bowl, combine chopped bell peppers, cherry tomatoes, red onion, and jalapeños for a refreshing crunch and flavor.

Step 3

Dice the avocado and gently fold into the vegetable mixture to preserve its shape and avoid mashing.

Step 4

Add the cooked pasta to the bowl and toss with olive oil, lime juice, salt, and pepper. Ensure every ingredient is evenly coated.

Step 5

Sprinkle with crumbled Cotija cheese and chopped cilantro before serving. For added heat, consider a light sprinkle of chili flakes.

Storage Options

Store any leftovers in an airtight container in the refrigerator for up to three days. If making ahead, add the avocado just before serving to prevent browning. This salad is not ideal for freezing due to the ingredients’ fresh nature but can be quickly refreshed with a squeeze of lime juice.

Variations & Substitutions

For a vegan version, omit the cheese or use a plant-based alternative. Swap regular pasta for whole grain or gluten-free varieties to accommodate dietary preferences. To add a smoky depth, include roasted corn or grilled vegetables.

Serving Suggestions

This salad shines as a side dish at barbecues or summer picnics. Pair it with grilled meats or seafood for added protein, or enjoy it as a light main course. For a complete Mexican-themed menu, serve alongside tacos or quesadillas.

Frequently Asked Questions

Can I make this salad in advance? Yes, this salad can be prepared a day ahead. Just be sure to add the avocado last to keep it fresh and vibrant. The flavors will meld beautifully if allowed to sit in the refrigerator for a few hours.

What type of pasta works best? Short pasta shapes like rotini, penne, or bowtie are ideal because they hold the dressing well and make the salad easy to serve and eat. Choose whole grain or gluten-free pasta for a healthier twist.

How can I control the spiciness? Adjust the number of jalapeños to suit your taste. Remove the seeds for a milder flavor or keep them for extra heat. Adding a touch of yogurt or sour cream to the dressing can also help mellow the spice.

Delish Mexican Pasta Salad Recipe

This vibrant and refreshing Mexican Pasta Salad is perfect for a summer picnic or weeknight dinner. It's loaded with fresh vegetables, a creamy dressing, and a hint of lime for extra zest!

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Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 8 oz fusilli pasta or any pasta of your choice
• ▢ 1 cup black beans canned, drained and rinsed
• ▢ 1 cup corn kernels canned or fresh
• ▢ 1 cup cherry tomatoes halved
• ▢ 1 red bell pepper diced
• ▢ 0.5 cup red onion finely chopped
• ▢ 0.5 cup cilantro fresh, chopped
• ▢ 1 avocado diced
• ▢ 2 tbsp lime juice freshly squeezed
• ▢ 0.5 cup greek yogurt for dressing
• ▢ 2 tbsp olive oil for dressing
• ▢ 1 tsp ground cumin for dressing
• ▢ 1 tsp salt for dressing, to taste
• ▢ 0.5 tsp black pepper for dressing, to taste

Instructions

Preparation Steps

• Cook the pasta according to package instructions. Once cooked, drain and rinse under cold water.
• In a large bowl, combine cooked pasta, black beans, corn, cherry tomatoes, red pepper, red onion, cilantro, and avocado.
• In a small bowl, whisk together lime juice, Greek yogurt, olive oil, ground cumin, salt, and black pepper.
• Pour the dressing over the salad and toss until all ingredients are well coated. Adjust seasoning with additional salt and pepper if necessary.
• Serve immediately or let it chill in the refrigerator for 30 minutes to enhance the flavors.

Notes

This salad is best enjoyed fresh, but it can be stored in an airtight container in the refrigerator for up to 2 days. Add the avocado just before serving to prevent it from browning.