Mexican Pasta Salad is fresh, colorful, and tossed in the best chili-lime dressing—it’s everything you could want in a pasta salad!
Author’s Notes
Fresh, Fast, Flavor-Packed—Mayo Who?
Pasta salads are on repeat all summer at my house—they’re quick, no oven needed, and everyone’s always happy to see one.
Most are on the heavier side (which I do love—hi Macaroni Salad), but this one’s lighter while still being packed with flavor.
The chili-lime dressing is fresh, while being a little spicy, and coats every bite of pasta, beans, and veggies perfectly. It’s certainly the kind of pasta salad you keep going back for—and honestly, one of the best ones I’ve ever had!
Mexican Pasta Salad Ingredients
- Pasta: Use 3 cups—not the whole box. Salt the water well!
- Corn: Grilled fresh corn adds great flavor. Frozen fire-roasted also works.
- Veggies: Start by chopping everything evenly so that each bite tastes the same.
- Cilantro: Not a fan? Swap it for parsley instead or leave it out.
- Tomatoes: Quick hack—sandwich them between two plates and slice through with a serrated knife.
How To Make Mexican Pasta Salad (Tips)
- Pick small pasta: Mini shapes with ridges hold the dressing best.
- Salt the water: Be generous—this is when you flavor the pasta.
- Add flavor to pasta: Toss warm pasta with a little dressing to enhance flavor.
- Toss often: Dressing can settle—stir before serving and add more if needed.
- Make it a meal: Add grilled chicken, shrimp, or steak for a full dinner.
Storage
Make Ahead & Leftovers
- Prep ahead: Store salad, dressing, and avocado separately.
- Leftovers: Only dress what you’ll eat the same day—doesn’t store well once mixed.
Featured Comment
This was soooo good! The dressing is perfect with all the other ingredients. Thank you for a new addition to my top 10 list! 🙂
– Julie
More Pasta Salad Recipes:
Mexican Pasta Salad
Equipment
Ingredients
- 3 cups mini bowtie pasta measured when dry
- 1 cup corn fresh or frozen
- 1 cup black beans drained and rinsed
- 3/4 cup diced bell peppers use assorted peppers or 1 bell pepper
- 1 cup halved cherry tomatoes
- 1/4 cup diced red onion
- 1/4 cup finely chopped cilantro about 1/3 a bunch
- 1 ripe avocado chopped
- 3 tablespoons olive oil
- 3 tablespoons rice vinegar
- 2 to 3 limes
- 1 teaspoon granulated sugar
- 1/4 teaspoon garlic powder
- 1-1/2 teaspoons ground chili powder
- 1 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
Instructions
- Dressing: Juice limes to get 5 tablespoons. Add everything to a jar, seal, and shake well.
- Bring 12 cups of water to a boil. Add 1 tablespoon salt, then stir in the pasta (only 3 cups!). Cook until al dente, according to package directions. Drain and rinse with cold water for 20 seconds. Shake off any excess water.
- Transfer pasta to a large bowl. Add about 1/3 of the dressing and toss to coat. Chill in the fridge until fully cooled.
- Prep the corn:Fresh corn: Grill for smoky flavor (see note 1).Frozen corn: Thaw at room temp or sauté in 2 tsp olive oil over high heat for 10 minutes, stirring occasionally until lightly charred. Let cool.
- In a large bowl, mix cooled pasta, cooled corn, black beans, peppers, tomatoes, onion, and cilantro. Add avocado only to the portion you’ll eat right away.
- Gradually add more dressing to the salad (to taste), tossing to combine, and reserve some to refresh the salad later if needed.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
No one was too excited about this recipe while I was making it but then devoured it. Sooo good!! Didn’t think it was enough dressing to save for leftovers so added it all in. I thought it was still good the next day.
So happy to hear this! Thanks Karen!