This Mexican pasta salad is packed with veggies, beans, and the most amazing chili-lime dressing!
Most pasta salads tend to be on the heavier side with lots of mayo (and trust me, I’m not complaining about those because I LOVE them), but this pasta salad is definitely on the lighter side. It’s got a vinegar and olive oil based dressing that tastes so fresh thanks to the lime juice. I promise you will NOT miss the mayo in this salad!
It’s got the perfect amount of spice and all the best “Mexican” flavors! Plus it comes together pretty quickly — you don’t have all that much veggie chopping and the dressing is just made by shaking ingredients together in a mason jar. This pasta salad is one of my very favorite meals and I hope you all love it too. 🙂 
A few notes/tips for this Mexican Pasta Salad:
- Pasta: use whatever shape pasta you like best! I’d recommend pasta that is a little smaller and the more texture, the better! The more texture on the pasta, the more it can absorb the dressing and ensure that it gets spread to every section of the pasta.
- Prep beforehand: this is a salad that can easily be made ahead of time. If you do want to make it ahead of time, prep the salad and dressing separate and store in airtight containers in the fridge separately. When you’re ready to serve toss them together and then add the avocado (and if desired cheese). You want to avoid adding the avocado until just before eating so it stays fresh and green. If you want to enjoy this salad as leftovers, add avocado to just the section you’ll be eating.
- Toss often: if the pasta salad sits for any length of time, the dressing tends to settle at the bottom.
- Tomato cutting hack: if you want to cut your tomatoes quickly, easily, and all at once there’s an awesome tomato cutting “hack” I use often. Grab a plate with a lip on the bottom and set it upside down on the table. Place the cherry tomatoes on top and then place another plate (with a lip on the bottom) on top (right side up) of the tomatoes. Gently press the top plate down and using a sharp serrated knife, cut through all of the tomatoes at once. Easy!
- Rinse the pasta in cold water: once the pasta has been drained, rinse it in cold water and toss it with a few tablespoons of the dressing. This keeps the pasta from sticking together as it finishes cooling and infuses it with the delicious dressing flavor!
This Mexican pasta salad is packed with veggies, beans, and the most amazing chili-lime dressing!
- 3 and 1/2 cups mini farfelle pasta, measured when dry
- 1 cup corn (fresh preferred, canned ok)
- 1 cup black beans
- 3/4 cup assorted sweet bell peppers, chopped (or just 1 bell pepper)
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup packed cilantro, finely chopped, ~1/3 a bunch
- 1 ripe avocado, pit removed and chopped
- Optional: cotija or queso fresco cheese
- 3 tablespoons olive oil
- 3 tablespoons rice vinegar
- 5 tablespoons squeezed fresh lime juice
- 1 teaspoon white sugar
- 1/4 teaspoon garlic powder
- 1 teaspoon and 1/2 chili powder
- 1 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
-
Cook the pasta according to package directions. Drain and rinse in cold water. Optional: toss the pasta in a few tablespoons of the dressing as it finishes cooling!
-
If using fresh corn, either grill the corn (our favorite way) or boil the corn and then cut off the corn kernels. If grilling the corn, brush vegetable oil and lightly salt + pepper.
-
Meanwhile, drain and rinse one cup of black beans. Chop up assorted sweet peppers (I used miniature ones, but if you'd rather use just one large one, that works as well). Halve the cherry tomatoes.
-
Finely chop up the red onion and cilantro.
-
Stir together the pasta, corn, black beans, sweet peppers, cherry tomatoes, onion, and cilantro. Add avocado last (and only to what you are eating; don't add to any salad you have planned for leftovers). If desired add in the cheese!
-
In a resealable jar, combine all of the dressing ingredients. Shake until combined. Pour the dressing over the pasta and vegetables. Stir to combine. (You may not want to use all the dressing - so add it slowly)
-
To make ahead: mix all the ingredients and the dressing separate. Store in airtight containers in the fridge and then combine when ready to eat. Add avocado last!
More Salads:
Berry Salad with Raspberry Vinaigrette
Mexican Street Corn Pasta Salad
Pam says
April 8, 2014 at 11:49 amThis is my kind of pasta – great flavors & textures.
[email protected] says
April 8, 2014 at 1:19 pmYou stole my heart at “30 minutes,” Chelsea! This pasta salad looks fantastic and is a great take-along for a BBQ! Pinned!
Jess @ Flying on Jess Fuel says
April 8, 2014 at 2:27 pmThis sounds really yummy… I love the flavors in the dressing. A nice change from the typical Italian dressing or mayo pasta salad!
Rachel Cooks says
April 8, 2014 at 3:51 pmThank goodness for kind strangers. And this pasta salad! It looks so phenomenal!
wokandspoon says
April 8, 2014 at 4:15 pmOnce again, your dishes are full of colour! Love them. The spicy dressing looks great!
Danae @ reciperunner says
April 8, 2014 at 6:47 pmLimes must be having issues right now because the ones at my store were the size of peas this past weekend! Beautiful looking salad! I love all the colors and am such a fan of southwest flavors, I can definitely see myself bringing this to a BBQ in the near future!
Shelby says
April 8, 2014 at 9:40 pmOk, this is definitely happening in my kitchen…SOON! That looks so good, thanks for another stellar recipe 🙂
Ashley | Spoonful of Flavor says
April 8, 2014 at 9:52 pmI love all of your quick meals, Chelsea! They are easy to make ahead of time and bring to work for lunch.
Kathi @ Deliciously Yum! says
April 8, 2014 at 9:56 pmWhat a fabulous salad! This is the perfect thing to bring to a get-together this summer. Your pictures are absolutely gorgeous, Chelsea. I am loving the light :).
Also, what is happening to limes right now? I was just at the grocery store to buy some and ran into the same problem. Teeny tiny limes… I know there is a shortage and all, but I sure hope that changes sometime soon or I’ll be in big trouble, ha! Pinned 🙂
Anna @ Crunchy Creamy Sweet says
April 8, 2014 at 10:34 pmLOVE all the flavors! Such colorful dish! Pinned!
Kelly says
April 8, 2014 at 10:53 pmThis salad is gorgeous Chelsea! I love how bright and pretty your salads all look not to mention super yummy! Aaw, so nice that despite the long line, Grey was able to giggle and smile so much and that the man was nice and smiled back 🙂
cj says
April 8, 2014 at 11:49 pmWould love to invite you to share your food photos with us over at Food Foto Gallery . com – There’s no complicated approval process like the big guys. Any photos related to food (that are not watermarked) are accepted & get posted automatically. We also share our daily faves on social media, giving exposure to food bloggers when we can. Let me know if you have any questions and hope to see you at the site 🙂
Jessica @ Jessiker Bakes says
April 9, 2014 at 3:20 amYum! This quick pasta salad sounds delicious Chelsea! I love the flavours and as always, the bright colours.
Norma | Allspice and Nutmeg says
April 9, 2014 at 4:55 pmThis is my kind of salad. Lots of flavor and your photos are gorgeous!
chelseamessyapron says
April 11, 2014 at 11:21 pmThank you Norma!
Kristen D says
April 10, 2014 at 9:19 pmLove this! Looks delicious! Stopping by from the Weekend Re-Treat!
chelseamessyapron says
April 11, 2014 at 11:01 pmThank you Kristen! 🙂
Chris @ Shared Appetite says
April 11, 2014 at 7:12 amI’m a fan of anything with the word “southwest” in the title. Love those flavors! And has anyone else noticed how expensive limes are lately? Or is that just in NY?? They are like 75 cents a pop here right now!
And yea, I’m not a fan of long grocery lines either. They stink.
Easy Life Meal & Party Planning says
April 12, 2014 at 9:20 amSuch a pretty salad – it caught my attention on the Weekend Retreat party! It is not only pretty but sounds delicious.
charlsy paris says
May 5, 2014 at 10:56 pmDid you the mini bell peppers for the recipe?? Can’t wait to try it 🙂
Stephanie says
August 7, 2014 at 5:25 pmThis is really good! The dressing mix is perfect. I love basic recipes like this that lend themselves to be altered, although I didn’t this time; one could definitely add olives, cubed cheese, etc.
Sheri says
August 26, 2014 at 5:09 pmlove it! have searched and searched for a pasta salad with lots of veggies and a great dressing. Thank you! Am making it for my contribution to a “back to school” luncheon for parents and PTA members. 🙂
chelseamessyapron says
August 26, 2014 at 9:11 pmThat sounds like fun!! This is one of my family’s favorite salads and one of my personal favorites so I hope everyone loves it 🙂
Pamela Descati says
April 7, 2016 at 7:11 amThis is one of my favorite salads. I just love it! I am going to try this out.
chelseamessyapron says
April 7, 2016 at 10:46 amSo glad to hear you love it!
Chrissy P says
June 28, 2016 at 8:34 pmMade this for dinner tonight, it is delicious Chelsea! Love the dressing!
chelseamessyapron says
June 29, 2016 at 8:54 amHey Chrissy!! 🙂 SO happy you enjoyed it! Thanks for the comment!
coco says
May 12, 2018 at 12:12 pmThis was truly delish! The dressing is great and also a fabulous way to use leftover pasta! Thanks for the recipe!
chelseamessyapron says
May 14, 2018 at 10:33 amYou are welcome! So glad it was a hit 🙂
Jen says
May 19, 2018 at 8:13 pmThis salad looks incredible! And you take the most beautiful pictures. Can the rice vinegar be substituted? It’s the only vinegar I don’t have on hand.
chelseamessyapron says
July 3, 2018 at 9:18 amI’d use cider vinegar in its place 🙂 Thanks Jen!
Barb says
June 14, 2018 at 5:14 amCan this be made the day before and left in the fridge overnight?
chelseamessyapron says
June 14, 2018 at 9:00 amTo make ahead: mix all the ingredients and the dressing separate. Store in airtight containers in the fridge and then combine when ready to eat. Add avocado last!