This Mexican Pasta Salad is a fiesta of tender pasta, black beans, sweet corn, and crisp veggies, all tossed in a creamy, zesty chili-lime dressing. It’s a guaranteed crowd-pleaser that’s as easy to make as it is delicious.
Table of Contents
A pasta salad is one of those staple sides that all social gatherings and outdoor BBQs demand. Today’s recipe is no ordinary pasta salad – it highlights the best flavors and textures of Mexican cuisine, tossed in al dente pasta and generously coated in a creamy homemade salad dressing that has just enough spicy kick to keep you hooked!
Easily make the creamy pasta salad dressing ahead of time to toss with freshly boiled pasta or double it up to enjoy in other Mexican-inspired dishes in the days to follow, such as Chicken Tacos, Creamy Poblano Chicken Enchiladas, corn salad, and more!
Ingredient notes
- Pasta – I’ve used rotini pasta in this salad, but you can use whatever pasta you love the most.
- Frozen corn – Frozen corn, thawed, is great for convenience. You can also use corn on the cob that’s grilled.
- Cherry tomatoes – Adds a burst of sweetness, juiciness, and acidity that complements the pasta and the creamy dressing.
- Black beans – We’re using canned beans instead of dried ones. Canned beans are already cooked, so all you have to do is drain them in a colander and rinse them well before you combine with the pasta and dressing.
- Black olives – A classic addition to Mexican dishes. Use pitted black olives for convenience.
- Red onion – Adds a delicate sweetness and pungent bite to the salad. Make sure to finely chop the onions to avoid large chunks. You can always soak your onion in water for about 10 minutes to mellow the sharp notes.
- Fresh cilantro – A classic choice of herb for Mexican dishes. You could leave this out if you don’t enjoy cilantro.
- Red bell pepper – For a pop of bright color and sweetness. It’ll also add to the crisp salad texture contrasting the tender pasta and creamy dressing.
- Jalapeno pepper – If you’d like a less spicy salad, you can remove the seeds, or leave it out entirely.
- Dressing – This creamy pasta dressing combines sour cream (or Greek yogurt), mayonnaise, lime juice, garlic, chili powder, ground cumin, smoked paprika, black pepper, olive oil, and adobo sauce.
- Kosher salt and pepper – Use to season the pasta dressing as needed as well as the assembled pasta salad.
How to make it
Step 1
Cook the pasta and make the dressing
- Cook the pasta in salted boiling water only until al dente.
- Drain and rinse the pasta well with cold water to stop the pasta from cooking any further. Add the pasta to a large bowl.
- Whisk together all of the salad dressing ingredients in a small bowl.
- Season the dressing with salt and pepper as needed, and then set aside.
Step 2
Assemble the salad
- Add the fresh salad ingredients to the bowl of pasta and stir to combine.
Step 3
Season and enjoy
- Drizzle in the dressing and toss gently to combine.
- Season with additional salt and pepper, if required.
- Serve immediately or store in the fridge until ready to serve.
Ways to repurpose Mexican Pasta Salad dressing
The homemade dressing in this Mexican pasta salad recipe can also be used as a creamy base for many other Mexican-inspired dishes, adding an instant hit of flavor. Double it up when making this pasta salad and store it in the fridge, ready for you to include in:
- Couscous Corn Salad: Ditch the typical pasta and enjoy fresh and crunchy Mexican salad ingredients with pearl couscous, coated in creamy cumin-lime dressing.
- Mexican Street Corn Potato Salad: This is no ordinary potato salad! It’s an incredible side dish to tacos, grilled meats, and so much more!
- Mexican Street Corn Tacos: You can never go wrong with a little extra dressing or sauce to top these mouth-watering street corn tacos.
Tips and tricks
- Always taste the pasta salad dressing after whisking the ingredients together. You may find that you want to adjust the flavor by adding an extra kick of heat with a touch of cayenne pepper or red pepper flakes, more lime juice to balance the richness, or mix in additional salt and pepper.
- Adjust the consistency of the dressing to your liking. Stir in some water or milk for a thinner dressing or mix in more sour cream, Greek yogurt, or mayo for a thicker consistency.
- You could reserve pasta water if you want it as an option to loosen the salad dressing. The pasta water is flavorful and won’t dilute the flavor of the dressing like plain water would.
- Make a double batch of Mexican pasta salad dressing and store it in an airtight container in the fridge. Stir leftover dressing with additional liquid (if needed) as it will naturally thicken in the fridge and the ingredients may also separate.
- Use frozen corn to make this pasta salad. It’s often cheaper when bought in bulk and works really well, directly mixed into the salad once thawed.
- Instead of fresh garlic, use roasted garlic for a mellow savory flavor in the dressing.
- Cook your pasta only until al dente. I like to cook my pasta for about a minute less than the package directions call for to ensure that it still has a slight chewy texture. To stop the cooking process, drain and rinse your cooked pasta under cold water.
Variations
Bold, zesty, and bursting with fresh ingredients, this Mexican pasta salad is a guaranteed crowd-pleaser that’s perfect for any occasion. Here are a few variations to this recipe that you’ll love:
- Use different herbs – Swap the cilantro for another fresh herb, like basil or parsley. Check out all of these substitutes for cilantro here.
- Blend with another acid – Swap out the fresh lime juice for another acidic liquid, such as lemon juice, white or apple cider vinegar.
- Make it spicy – Leave the seeds in the jalapeno, use a hotter pepper like serrano pepper, or mix in some cayenne pepper!
- Boost of protein: Stir in some cooked shredded chicken, sliced chicken breasts, flaked salmon filet or some sauteed shrimp.
- Try a different dressing of sauce – Experiment with other dressings and sauces to coat your pasta and salad ingredients in. Creamy Avocado Pasta Sauce, Cilantro Lime Crema, or Chipotle Crema are some tasty alternatives. Adjust the consistency as needed.
- Pasta types – I’ve used rotini pasta, but you can use any type of short spiral or tubular pasta that catches dressing and sauce well.
- Gluten-free – Use gluten-free pasta when catering to food allergies.
- Dairy-free – Use a thick plant-based yogurt and mayo.
Serving suggestions
This vibrant and satisfying Mexican pasta salad is versatile enough to be a side dish or a satisfying main meal. Its creamy dressing and crisp, fresh flavors are the perfect complement to all your grilled favorites. Here are my top recipes to pair it with:
Storing
- Store your assembled Mexican pasta salad in an airtight container in the fridge for up to 3-4 days. It’s normal for the pasta to absorb dressing while in storage, so you may like to mix in additional dressing before serving again.
- I don’t recommend freezing this salad due to the creamy dressing.
- The pasta dressing can be stored separately in an airtight container or jar in the fridge for up to 3 days. When ready to add to your fresh salad, give the dressing a good stir. If it’s thickened in the fridge, a drizzle of olive oil or a splash of lemon juice will bring back its silky texture.
- Unfortunately, freezing isn’t recommended, as the thawing process can compromise the dressing’s creaminess.
Erin’s wine pairings
Uncertain which wine compliments your Mexican pasta salad? Here are a few of my favorite choices:
- Try pairing this salad with a creamy, fruit forward Viognier or an unoaked Chardonnay. Fruit-forward, with a bit of body to them, they stand up nicely to the slight spiciness of this dish.
- A crisp and citrusy Sauvignon Blanc is perfect for taming any heat and bringing out the sweetness of the corn.
- An off-dry Riesling can balance the smoky spice without overwhelming the palate.
- A bright, fruity Rosé pairs well with the creamy elements in the salad dressing.
- For more wine pairing options, check out this list of 7 Best Wines for Pasta.
More Mexican side dishes you’ll love
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Full Recipe
Mexican Pasta Salad
This Mexican Pasta Salad is a fiesta of tender pasta, black beans, sweet corn, and crisp veggies, all tossed in a creamy, zesty chili-lime dressing. It’s a guaranteed crowd-pleaser that’s as easy to make as it is delicious.
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Serves 6 people
Equipment
- Whisk
Ingredients
Pasta Salad
- 8 ounces rotini pasta (or other favorite pasta shape)
- 2 cups frozen corn (thawed)
- 2 cups cherry tomatoes (halved)
- 1 15-ounce can black beans (drained and rinsed)
- 1 cup black olives (halved (optional))
- ½ small red onion (finely chopped)
- ¼ cup cilantro (chopped )
- ½ red bell pepper (chopped)
- 1 jalapeno pepper (diced (and seeded if less heat desired))
Dressing
- ¾ cup sour cream ( or greek yogurt)
- 2 Tablespoons mayonnaise
- ¼ cup lime juice
- 2 cloves garlic (grated or minced)
- 1 teaspoon chili powder
- 1 teaspoon cumin ground
- ½ teaspoon smoked paprika
- 1/2 teaspoon black pepper
- ¼ cup olive oil
- 3 Tablespoons adobo sauce (the sauce that comes in jars of chipotle peppers)
- Kosher salt and pepper (to taste)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and rinse with cold water. Add to a large bowl.
- In a small bowl, whisk together the dressing ingredients. Season with salt and pepper, to taste. Set aside.
- To the bowl with the pasta, add the corn, cherry tomatoes, black beans, red onion, cilantro, bell pepper, olives and jalapeno. Stir to combine. Drizzle on the dressing and toss gently to combine.
- Season with additional salt and pepper, if necessary.
Notes
Storing
- Store your assembled Mexican pasta salad in an airtight container in the fridge for up to 3-4 days. It’s normal for the pasta to absorb dressing while in storage, so you may like to mix in additional dressing before serving again.
- I don’t recommend freezing this salad due to the creamy dressing.
- The pasta dressing can be stored separately in an airtight container or jar in the fridge for up to 3 days. When ready to add to your fresh salad, give the dressing a good stir. If it’s thickened in the fridge, a drizzle of olive oil or a splash of lemon juice will bring back its silky texture.
- Unfortunately, freezing isn’t recommended, as the thawing process can compromise the dressing’s creaminess.
- Always taste the pasta salad dressing after whisking the ingredients together. You may find that you want to adjust the flavor by adding an extra kick of heat with a touch of cayenne pepper or red pepper flakes, more lime juice to balance the richness, or mix in additional salt and pepper.
- Adjust the consistency of the dressing to your liking. Stir in some water or milk for a thinner dressing or mix in more sour cream, Greek yogurt, or mayo for a thicker consistency.
- You could reserve pasta water if you want it as an option to loosen the salad dressing. The pasta water is flavorful and won’t dilute the flavor of the dressing like plain water would.
- Make a double batch of Mexican pasta salad dressing and store it in an airtight container in the fridge. Stir leftover dressing with additional liquid (if needed) as it will naturally thicken in the fridge and the ingredients may also separate.
- Use frozen corn to make this pasta salad. It’s often cheaper when bought in bulk and works really well, directly mixed into the salad once thawed.
- Instead of fresh garlic, use roasted garlic for a mellow savory flavor in the dressing.
- Cook your pasta only until al dente. I like to cook my pasta for about a minute less than the package directions call for to ensure that it still has a slight chewy texture. To stop the cooking process, drain and rinse your cooked pasta under cold water.
- Use different herbs – Swap the cilantro for another fresh herb, like basil or parsley. Check out all of these substitutes for cilantro here.
- Blend with another acid – Swap out the fresh lime juice for another acidic liquid, such as lemon juice, white or apple cider vinegar.
- Make it spicy – Leave the seeds in the jalapeno, use a hotter pepper like serrano pepper, or mix in some cayenne pepper!
- Boost of protein: Stir in some cooked shredded chicken, sliced chicken breasts, flaked salmon filet or some sauteed shrimp.
- Try a different dressing of sauce – Experiment with other dressings and sauces to coat your pasta and salad ingredients in. Creamy Avocado Pasta Sauce, Cilantro Lime Crema, or Chipotle Crema are some tasty alternatives. Adjust the consistency as needed.
- Pasta types – I’ve used rotini pasta, but you can use any type of short spiral or tubular pasta that catches dressing and sauce well.
- Gluten-free – Use gluten-free pasta when catering to food allergies.
- Dairy-free – Use a thick plant-based yogurt and mayo.
Nutrition
Calories: 443kcal | Carbohydrates: 50g | Protein: 9g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 19mg | Sodium: 1952mg | Potassium: 496mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1107IU | Vitamin C: 36mg | Calcium: 80mg | Iron: 2mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!
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