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Mexican Pasta Salad Recipe

Mexican Pasta Salad

iamwinfred
This Mexican Pasta Salad combines tender rotini pasta with black beans, sweet corn, juicy tomatoes, and creamy avocado, all tossed in a tangy chipotle lime dressing. It's the perfect potluck side dish that comes together in just 30 minutes and always disappears first.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Salad, Side Dish
Cuisine Mexican
Servings 8 servings
Calories 380 kcal

Equipment

  • Large stockpot for boiling pasta
  • Colander for draining pasta and rinsing beans
  • Salad spinner for drying fresh cilantro (optional)
  • Large glass mixing bowl for tossing everything together
  • Citrus juicer for fresh lime juice
  • Chef's knife for dicing vegetables and avocado
  • Cutting board
  • Salad tongs for serving and tossing
  • Large serving bowl for the table
  • Avocado slicer optional, for easy pitting and slicing

Ingredients
  

  • 1 pound rotini pasta about 454g
  • 15 ounces black beans 1 can, drained and rinsed
  • 1 1/2 cups corn kernels about 240g, fresh, frozen, or canned
  • 1 1/2 cups cherry tomatoes about 240g, halved
  • 1/3 cup red onion about 50g, finely diced
  • 2 medium avocados diced
  • 1/2 cup cotija cheese about 60g, crumbled
  • 1/3 cup fresh cilantro about 15g, chopped
  • 1 small jalapeno seeded and diced (optional)

For the Dressing

  • 3/4 cup mayonnaise about 180ml
  • 1/2 cup sour cream about 120ml
  • 3 tablespoons fresh lime juice about 45ml, from 1-2 limes
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For Serving

  • lime wedges optional, for serving

Instructions
 

  • Bring a large stockpot of salted water to a rolling boil. Cook the rotini according to package directions until al dente, about 9-11 minutes. Drain in a colander and rinse briefly under cold water to stop cooking and cool. Shake off excess water and set aside.
  • In a small bowl, whisk together the mayonnaise, sour cream, and fresh lime juice until smooth. Add chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Whisk again until fully combined. Taste and adjust seasoning if needed.
  • Drain and rinse the black beans well. Halve the cherry tomatoes, dice the red onion, and char fresh corn in a dry skillet if desired. Dice the avocados just before mixing to prevent browning. Seed and dice the jalapeno if using.
  • Add the cooled pasta to your largest mixing bowl. Add the black beans, corn, cherry tomatoes, red onion, and jalapeno if using. Toss gently with tongs until evenly distributed.
  • Pour the chipotle lime dressing over the pasta mixture. Toss thoroughly, ensuring every piece of pasta and vegetable gets coated. Scrape down the sides of the bowl to incorporate all the dressing.
  • Gently fold in the diced avocado and crumbled cotija cheese with a spatula so the avocado stays in cubes. Sprinkle with fresh cilantro and give one final gentle toss.
  • Cover the bowl and refrigerate for at least 20 minutes to let flavors meld. Give one more gentle toss before serving cold or at cool room temperature, with extra lime wedges on the side if desired.

Notes

  • Do not overcook the pasta since it will continue to soften as it chills in the dressing.
  • Rinse pasta with cold water to stop cooking and prevent sticking.
  • Add avocado right before serving or toss in extra lime juice if prepping ahead.
  • Char fresh or frozen corn in a dry skillet for a smoky, caramelized flavor.
  • Let the salad chill for at least 20 minutes so the pasta can absorb the dressing.
  • Taste the dressing before adding it since spice levels vary between chili powder brands.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • If pasta looks dry after chilling, stir in a splash of lime juice or a spoonful of mayonnaise.
  • For a lighter version, swap sour cream for plain Greek yogurt and use light mayonnaise.
  • For extra smoky heat, stir in additional chipotle peppers in adobo sauce.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 34gProtein: 10gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 10gCholesterol: 20mgSodium: 480mgPotassium: 450mgFiber: 5gSugar: 6gVitamin A: 10IUVitamin C: 15mgCalcium: 8mgIron: 10mg
Keyword chipotle pasta salad, mexican pasta salad, potluck side dish, summer pasta salad, Tex-Mex pasta salad
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