Mexican Pasta Salad is delicious pasta salad made with your favorite Mexican and Tex Mex flavors. This version is made with roasted fresh corn, jalepeños, black beans, tomatoes, avocado, and a Creamy Chile Lime dressing. Perfect for a summer potluck or BBQ!
Prep Time:10 Minutes
Cook Time:20 Minutes
Total Time:30 minutes
Yield:8 servings 1x
For the salad:
1 pound short cut pasta such as rotini or cavatappi, cooked according to package directions
4 ears fresh corn, cut off the cob
1 jalepeño, chopped
1 tablespoon olive or other mild flavored oil
1– 15 oz can black beans, drained and rinsed
1– 15 oz can medium black olives, halved
2 avocados, peeled and diced
2 cups cherry or grape tomatoes, halved or quartered
3 green onions, white and green parts, chopped (optional)
½ cup crumbled cotija or feta cheese (or to taste)
Fresh cilantro for garnish (optional)
For the Creamy Chile Lime Dressing:
¼ cup mayonnaise
¼ cup sour cream
2 tablespoon lime juice
Zest from 1 lime
1 clove garlic chopped finely (leave out if you don’t like raw garlic or have a hot date in your future)
½ teaspoon chili powder
2 tablespoons finely chopped cilantro
5–10 shakes of pepper sauce, such as jalepeño or traditional Tabasco
Pre-heat oven to 425º.
To make dressing: mix all ingredients together until well combined. Set aside in refrigerator.
Cook pasta, drain and give it a quick rinse; set aside.
Toss corn and jalepeño with oil then spread on a cookie sheet. Roast for 20-25 minutes.
Add pasta, corn mixture, black beans, black olives, avocados, and tomatoes to a large bowl.
Pour dressing over pasta salad.
Gently fold all the ingredients together until well combined.
Sprinkle cheese over salad.
Top with green onions and cilantro if desired.
Nutritional information is an estimate.
Refrigerate unused portions; let stand at room temperature for 20 minutes before serving.