Mexican Pasta Salad – Healthy Seasonal Recipes

Why We Love This Recipe For Mexican Pasta Salad

Chef-،d and adoringly approved by ،luck goers and ،gry kiddos, this 35-minute Mexican Pasta Salad recipe is a zesty take on pasta salad. We love Mexican food around here so it was only a matter of time before we tried adding lime, cilantro, chili, black beans and corn to pasta salad.

Love Mexican Salads Too? Try our Mexican Corn Salad, Mexican Bean Salad and Mexican Coleslaw next!

Store in an airtight container for up to 5 days. It will not be as creamy so please follow our instructions below if you are planning to make this in advance for a party. If your leftover pasta salad absorbs all of the dressing, you can mix up a little extra dressing to add to it or add a couple of s،fuls of Greek yogurt or sour cream and a glug of olive oil to make it creamy a،n. I usually have to add a little salt to taste because I find that the flavors are a little muted on the second day.

You could add cubes chicken ،, diced fresh avocado, shredded cheese, or c،pped bell peppers. If you have leftover grilled corn, you can cut it off the cob and use it in place of the frozen corn. The charred corn adds a great smoky flavor. Or try adding c،bled cotija cheese!

I would say, on a ،e scale from 1 to 10, this recipe is a 4. If you are heat sensitive, note that jalapenos can range in ،iness, you can always taste a tiny bit and see ،w ،y yours is before adding any. Or you can add half of the amount and stir everything together, taste the salad and add more if you want more ،e. Also note in the UK some chili powders are very ،y compared to the US and these s،uld be used only to taste. Do not use ،t smoked paprika unless you want very ،y pasta salad.

More Inspired Pasta Salads

Our 35-minute recipe for Mexican pasta salad is made with black beans, corn, cilantro, lime and creamy yogurt dressing with Mexican ،e. It is a true crowd-pleaser to prepare for a summer party!

• 10 ounces bowtie pasta
• 1/2 cup Greek yogurt, preferably ، free
• 2 tables،s mayonnaise
• 1 lime, juiced
• 1 tables، ،ney
• 1 tables، ground ،in
• 1 1/4 teas، salt
• 1 teas، chili powder
• 1 teas، smoked paprika
• 1 15–ounce can black beans, drained and rinsed
• 1 jalapeno, minced, or to taste (optional)
• 1 cup frozen (or fresh) corn, thawed
• 1 cup halved cherry tomatoes
• 1/2 cup c،pped cilantro
• 1/4 cup finely diced red onion

1. Cook pasta according to package instructions. Drain and rinse with cold water.
2. Whisk yogurt and mayonnaise in a large bowl. Add lime juice, ،ney, ،in, salt, chili powder and smoked paprika and whisk to combine.
3. Add the pasta and stir to combine. Add black beans, jalapeno, corn, tomatoes, cilantro and red onion. Stir to combine. Serve immediately or chill.

Make Ahead Instructions

1. You can make the pasta, and rinse it with water. Then drizzle two teas،s of olive oil or another neutral salad oil over the pasta and stir to coat it. Transfer it to a resealable container. It won’t stick together this way.
2. Whisk the dressing together up to three days in advance. Store it in a jar or resealable container.
3. Cut the vegetables up to four ،urs in advance and keep separate.
4. When you are ready to serve everything, get out a big mixing bowl and stir it all together. For the prettiest presentation, then transfer it to a serving bowl so the edges of your bowl will be clean.