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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Servings:
Calories: 120kcal
Ingredients
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.