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.
Servings: 6 as a side
Cost: $6.72
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 teaspoon 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 of 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
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