Mexican Pasta Salad is fresh, colorful, and tossed in the best chili-lime dressing—it’s everything you could want in a pasta salad!

Mexican Pasta Salad in a bowl, fully dressed and ready to serve and enjoy.
chelsea

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!

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All the ingredients prepped for easy assembly—beans, pasta, corn, avocado, onion, tomato, cilantro, and peppers.

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.
The dressing ingredients prepped for Mexican Pasta Salad—limes, rice vinegar, olive oil, seasonings, sugar, and salt.

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.

More Pasta Salad Recipes:

4.92 from 12 votes

Mexican Pasta Salad

This Mexican Pasta Salad is packed with flavor! Mini bowtie pasta, fresh veggies, and black beans all tossed in a zesty chili-lime vinaigrette—it’s the perfect side dish or light meal.
Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 6 as a side

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
Dressing
  • 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

Note 1: How to Grill Corn: Preheat grill to 400°F. Shuck corn, remove silk, coat with 1/2 teaspoon oil, and lightly salt. Grill covered, turning every 3–5 minutes (4 turns total), until lightly charred and tender. Cool before slicing off the cob.
Make ahead: Store salad and dressing separately in the fridge. Toss salad with dressing and add avocado right before eating. Leftovers: Only dress what you’ll eat the same day—once dressed, pasta absorbs the dressing and veggies soften.

Nutrition

Serving: 1serving | Calories: 651kcal | Carbohydrates: 71g | Protein: 20g | Fat: 16g | Saturated Fat: 2g | Sodium: 2117mg | Potassium: 932mg | Fiber: 13g | Sugar: 12g | Vitamin A: 3042IU | Vitamin C: 62mg | Calcium: 84mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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4.92 from 12 votes (1 rating without comment)

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49 Comments

  1. Karen Scanlan says:

    4 stars
    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.

    1. Chelsea says:

      So happy to hear this! Thanks Karen!