This colorful Mexican Pasta Salad is perfect for warm summer days! It’s made with pasta, fresh veggies, black beans, and a zesty lime dressing that brings everything together.
I always love how simple it is to whip up! It’s great for picnics, barbecues, or just a tasty side dish. Just mix it all in a big bowl and enjoy—no fuss, just flavor! 🌞
Key Ingredients & Substitutions
Pasta: I love using rotini because its twists hold onto the dressing well. You can substitute with penne or farfalle if you prefer something different.
Cherry Tomatoes: They add sweetness and color. If out of season, use canned diced tomatoes (drained) instead for convenience.
Cucumber: A refreshing crunch! Try a zucchini or bell pepper if you’d like a change or if cucumbers aren’t available.
Grilled Corn: Grilling adds a lovely smoky flavor. If you don’t have fresh corn, frozen corn works just fine—just thaw it first!
Black Beans: They’re protein-packed and fill you up. Feel free to swap them with kidney beans or chickpeas based on your taste.
Avocado: Adds creaminess. If you want it lighter or are serving it to a crowd, you could skip it or use a bit of guacamole instead.
Cheese: Queso fresco gives a nice touch, but shredded cheddar or feta can work too depending on what you enjoy!
How Do You Grill Corn Perfectly?
Grilling corn can seem tricky, but it’s pretty straightforward! Follow these steps for beautifully charred kernels:
- Preheat your grill to medium-high. Husk the corn and remove the silk threads.
- Brush the corn with a bit of oil to prevent sticking. You can also sprinkle with salt.
- Place the corn on the grill, turning every few minutes to get even char on all sides.
- Grill for about 10 minutes or until you see nice grilling marks. Remove and let it cool!
Remember to let the corn cool a bit before cutting the kernels off. This way, you avoid any burns from the hot corn!
Easy Mexican Pasta Salad Recipe for Summer
Ingredients You’ll Need:
- 12 oz rotini pasta (or any short pasta)
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
- 1 cup grilled corn kernels (cut from about 2 ears of corn)
- 1 cup black beans, rinsed and drained
- 1 cup diced avocado
- 1/2 cup chopped red bell pepper
- 1/4 cup finely chopped red onion or green onion
- 1/4 cup freshly chopped cilantro
- 1/2 cup crumbled queso fresco or cotija cheese (optional)
For the dressing:
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1-2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
How Much Time Will You Need?
This refreshing Mexican pasta salad takes about 20 minutes of prep time and an additional 30 minutes to chill in the fridge. It’s super quick to put together, making it ideal for busy days!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by cooking the pasta according to the package instructions until it’s al dente. After cooking, drain the pasta and rinse it under cold water to stop it from cooking further and to cool it down. Set the pasta aside while you prepare the other ingredients.
2. Grill the Corn:
While you cook the pasta, you can grill the corn. Preheat your grill or a grill pan on medium-high heat. Grill the corn, turning it occasionally until you see nice char marks, about 10 minutes. Once done, let it cool a bit, then cut the kernels off the cob.
3. Make the Dressing:
In a medium bowl, whip up your dressing by whisking together the mayonnaise, sour cream, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Taste and adjust the seasonings as you like—it should be tangy and creamy!
4. Combine the Salad Ingredients:
In a large mixing bowl, add the cooled pasta, cherry tomatoes, diced cucumber, grilled corn kernels, black beans, red bell pepper, red onion, and about half of the chopped cilantro. Give it a good toss to mix everything together.
5. Dress the Salad:
Pour the dressing over the pasta mixture and gently stir to coat everything evenly. Be careful not to overmix to keep the ingredients intact.
6. Add Avocado & Cheese:
Next, carefully fold in your diced avocado to avoid mashing it. Then, sprinkle the crumbled queso fresco or cotija cheese on top, along with the remaining cilantro for garnish.
7. Chill & Enjoy:
Cover the salad and place it in the refrigerator for at least 30 minutes. This allows the flavors to meld beautifully. Serve your pasta salad cold or at room temperature, and enjoy a delightful summer dish!
This vibrant Mexican pasta salad combines fresh vegetables, creamy avocado, smoky grilled corn, and a zesty, creamy dressing—perfect for warm weather and easy entertaining!
FAQ for Easy Mexican Pasta Salad
Can I Use Different Types of Pasta?
Absolutely! While rotini is great for holding onto the dressing, you can use any short pasta, such as penne, fusilli, or farfalle. Just be sure to cook it to al dente to prevent mushiness!
Can I Make This Pasta Salad Vegan?
Yes! To make this salad vegan, simply use vegan mayonnaise and substitute the sour cream with a plant-based yogurt. You can also omit the cheese or use a dairy-free cheese alternative!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, but the avocado might brown, so it’s best to add that just before serving if possible.
Can I Add Other Ingredients?
Definitely! Feel free to get creative by adding more veggies like bell peppers, olives, or jalapeños for an extra kick. You could also toss in some grilled chicken or shrimp for added protein!
