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Easy Tex Mex Pasta Salad

Prep Time 20 minutes
Total Time 20 minutes
Servings 6 -8 as a side


  • 1 package (12 ounces) bowtie noodles 12
  • 1 can roasted corn
  • 1 can black beans
  • 1 pint cherry tomatoes
  • 2 large avocados
  • 1/3 cup chopped cilantro
  • Optional: queso fresco cheese, fresh lime


  • 1/4 cup ketchup
  • 1/2 cup red wine vinegar
  • 1/2 cup vegetable oil
  • 1/4 cup + 2 tablespoons white sugar
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Italian seasoning blend
  • 1/8 teaspoon Worcestershire sauce optional
  • Salt and pepper to taste


  • To prepare the dressing, add all of the ingredients to a blender or food processor and pulse until combined. Add salt and pepper to taste. If making this ahead of time (recommended, see note) store in the fridge.
  • Prepare the noodles according to package directions. Drain and rinse in cold water for about 30 seconds. Drain well.
  • Toss with a few tablespoons of the prepared dressing (make it while the pasta is cooking) and place in the fridge to chill.
  • Drain the roasted corn. Drain and rinse the black beans.
  • Halve the cherry tomatoes. Remove the skin and pit of the avocado and chop. Coarsely chop the cilantro.
  • Toss all the salad ingredients together.
  • Toss with the salad dressing and enjoy if desired with crumbled queso fresco and a squeeze of fresh lime.


This salad is best chilled. Best way to do that is to make the dressing ahead of time and chill it in the fridge for a few hours and then to also have the veggies in the fridge before chopping them up. If everything is chilled beforehand it can be enjoyed pretty soon after prepping it.