Summer calls for easy, bright meals that don’t keep you in the kitchen forever. I know you’re looking for dishes that are fresh, full of flavor, and perfect for picnics, potlucks, or just a simple weeknight dinner. That’s why I’ve put together two fantastic Mexican-inspired pasta salad recipes that I think you’ll absolutely love.
These recipes bring all the vibrant tastes of your favorite Mexican dishes into a cool, refreshing pasta salad. Whether you prefer a classic mix of beans and corn or the creamy, tangy goodness of street corn, I have you covered. Get ready to add some excitement to your plate with these simple, delicious ideas.
Jump to Recipe:
Easy Mexican Pasta Salad Recipe For Summer
This pasta salad is a bright and zesty mix, packed with fresh vegetables and a simple lime dressing. It’s truly one of my favorite easy meals for warm weather.
Key Ingredients & Tips for Mexican Pasta Salad
- Pasta Choice: I use rotini or elbow macaroni for this salad. Their small shapes catch all the delicious dressing and ingredients.
- Fresh Lime Juice: Don’t skip the fresh lime juice! It brightens up the whole salad and gives it that authentic Mexican taste.
- Chill Time: Letting the salad chill for at least 30 minutes lets the flavors come together. This step makes a big difference.
What You Need for Mexican Pasta Salad
- 1 pound small pasta (rotini, elbow macaroni)
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1/4 cup chopped fresh cilantro
- For the Dressing:
- 1/2 cup olive oil
- 1/4 cup fresh lime juice (about 2 limes)
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
⏱️ Time: 20 mins prep, 30 mins chill🍽️ Yields: 6-8 servings
How to Make Easy Mexican Pasta Salad
Step 1: Cook Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain well and rinse with cold water to cool, then set aside.
Step 2: Prep Vegetables and Dressing
While the pasta cooks, dice your bell pepper and chop the red onion and cilantro. In a small bowl, whisk together the olive oil, lime juice, apple cider vinegar, cumin, chili powder, salt, and pepper for the dressing.
Step 3: Combine Everything
In a large bowl, combine the cooled pasta, black beans, corn, red bell pepper, red onion, and cilantro. Pour the dressing over the salad and toss gently until everything is well coated.
Step 4: Chill and Serve
Cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to blend beautifully.
📝 Final Note
This salad is great made a day ahead! Just give it a quick stir before serving.
Easy Mexican Street Corn Pasta Salad Recipe
This recipe takes the delicious flavors of elote (Mexican street corn) and turns it into a creamy, tangy pasta salad. It’s a fantastic side dish for any summer gathering.
Key Ingredients & Tips for Street Corn Pasta Salad
- Grilled Corn: Using grilled corn adds a wonderful smoky char that makes this salad extra special. If you don’t have a grill, you can sear it in a hot pan.
- Cotija Cheese: Cotija cheese is key here. Its salty, crumbly texture is just what you need for that classic street corn taste. Feta cheese can be a good stand-in.
- Creamy Dressing: The dressing combines mayonnaise and sour cream for a rich, tangy base. Don’t be afraid to adjust the chili powder to your liking.
What You Need for Street Corn Pasta Salad
- 1 pound small pasta (shells, rotini)
- 3 cups cooked corn kernels (fresh or frozen, grilled preferred)
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/4 cup fresh lime juice (about 2 limes)
- 1/2 cup crumbled cotija cheese
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, seeded and minced (optional, for heat)
- 1 teaspoon chili powder (plus more for garnish)
- Salt and black pepper to taste
⏱️ Time: 25 mins prep, 30 mins chill🍽️ Yields: 6-8 servings
How to Make Easy Mexican Street Corn Pasta Salad
Step 1: Prepare Corn and Pasta
Cook pasta according to package directions. Drain, rinse with cold water, and set aside. If grilling corn, do so now until lightly charred, then cut kernels off the cob.
Step 2: Make the Creamy Dressing
In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth.
Step 3: Combine Ingredients
Add the cooled pasta, corn kernels, crumbled cotija cheese, red onion, cilantro, and minced jalapeño (if using) to the bowl with the dressing. Gently toss until everything is evenly coated.
Step 4: Chill and Serve
Cover and refrigerate the pasta salad for at least 30 minutes to allow the flavors to blend. Before serving, you can sprinkle with a little extra chili powder and fresh cilantro.
📝 Final Note
For extra zing, you can add a pinch of cayenne pepper to the dressing. Store leftovers in the fridge for up to 3 days.