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–+ servings
Colorful bowl of Mexican Pasta Salad with fresh vegetables and herbs

Mexican Pasta Salad

A colorful and hearty salad combining classic Mexican flavors with pasta, perfect for any gathering or as a quick meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salad, Side Dish
Cuisine Mexican
Servings 6 servings
Calories 350 kcal

Ingredients
  

Pasta and Beans

  • 8 ounces dried uncooked pasta (jumbo elbow macaroni)
  • 1 can black beans, rinsed and drained (15.5 ounces)

Vegetables

  • 1 cup corn, thawed if frozen
  • 1 cup tomatoes, diced
  • 3 tbsp cilantro, chopped
  • 1/4 cup red onion, diced

Dressing

  • 1/4 cup mayonnaise
  • 1/2 cup sour cream
  • 3 tbsp 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
  • Salt and pepper to taste

Garnish

  • 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.

Mixing 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.

Combine Ingredients

  • 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 you are ready to eat, serve with sliced or diced avocado.

Notes

To store, place in an airtight container in the refrigerator for up to 3 days. For best freshness, add avocado just before serving.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 4gSodium: 300mgFiber: 8gSugar: 5g
Keyword Colorful Salad, Easy Salad, Mexican Pasta Salad, Picnic Recipe, Quick Meal
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