This Mexican Pasta Salad is a colorful and vibrant dish that’s perfect for potlucks, barbecues, or a simple lunch. Packed with charred sweetcorn, crunchy peppers, black beans, and creamy avocado, all tossed in a zesty taco-spiced dressing, it’s a crowd-pleasing favorite. Best of all, it comes together in under 30 minutes and tastes even better after chilling for a short while.

Full Recipe:

Ingredients

• For the Salad:

  • 1 pound (450g) dried pasta shapes (e.g., rotini, fusilli, shells)

  • 2 medium ears of corn (or 1 cup corn kernels)

  • 3 medium bell peppers (red, green, and yellow)

  • 1 can (15 oz) black beans, drained and rinsed

  • ½ small red onion, diced

  • ¼ cup fresh cilantro, chopped

  • 1 large avocado, diced

  • 8 ounces cherry tomatoes, halved

  • ¼ cup (65g) Cotija cheese, crumbled (or feta cheese)

• For the Dressing:

  • ¾ cup (190g) mayonnaise

  • 1 ½ cups (375g) sour cream or Greek yogurt

  • 3 tbsp taco seasoning

  • 4 tsp (20ml) lime juice

  • 2 cloves garlic, minced

  • ¾ tsp salt (plus more to taste)

Directions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

2. Char the corn: Preheat a grill or large skillet. Grill the corn, turning until lightly charred and tender (10–15 minutes). Cool briefly and slice off the kernels. If using loose kernels, sauté them in a skillet until blistered.

3. Make the dressing: In a small bowl, whisk together the mayonnaise, sour cream, taco seasoning, lime juice, garlic, and salt until smooth.

4. Combine the salad: In a large mixing bowl, combine the pasta, charred corn, bell peppers, black beans, onion, cilantro, avocado, and cherry tomatoes.

5. Dress the salad: Pour the dressing over the salad and toss gently to coat. Top with Cotija cheese.

6. Chill and serve: Refrigerate for at least 1 hour to allow the flavors to meld. Serve and enjoy!

Nutrients (per serving)

• Calories: 268 kcal

• Carbohydrates: 29g

• Protein: 6g

• Fat: 15g

  • Saturated Fat: 4g

  • Polyunsaturated Fat: 5g

  • Monounsaturated Fat: 4g

• Cholesterol: 19mg

• Sodium: 254mg

• Potassium: 277mg

• Fiber: 3g

• Sugar: 4g

• Vitamin A: 1023 IU

• Vitamin C: 35mg

• Calcium: 47mg

• Iron: 1mg

A Perfect Blend of Fresh and Smoky Ingredients

The beauty of this dish lies in the balance of fresh and smoky ingredients. The charred corn is the star of the show. Grilling or lightly charring the corn adds a smoky depth to the salad that is complemented by the natural sweetness of the kernels. This smoky-sweet combination works beautifully with the fresh crunch of the bell peppers and the richness of the creamy avocado.

The black beans contribute both flavor and texture, adding protein and fiber to make the salad more filling and nutritious. Cherry tomatoes add a burst of juiciness that brightens up the salad, while the red onion brings a slight tang and crunch. Fresh cilantro adds an herbal note that brings all the ingredients together, providing a refreshing contrast to the richness of the other components.

The Taco-Spiced Dressing: The Key to Flavorful Success

No Mexican-inspired dish would be complete without a zesty dressing, and this one doesn’t disappoint. The creamy base made with mayonnaise and sour cream (or Greek yogurt for a healthier option) offers a rich and smooth texture, while the taco seasoning brings all the flavors we love from Mexican cuisine—cumin, chili powder, garlic, and paprika. The lime juice adds just the right amount of acidity to cut through the creaminess, brightening up the flavors of the entire dish.

This taco-spiced dressing perfectly coats the pasta, vegetables, and beans, ensuring each bite is packed with bold and tangy flavor. It brings together the smoky charred corn, the fresh vegetables, and the creamy avocado, creating a cohesive and delicious salad that’s satisfying and full of flavor.

A Versatile Dish for Any Meal or Occasion

One of the best things about this Mexican Pasta Salad is its versatility. It’s the ideal side dish for a barbecue, pairing beautifully with grilled meats such as chicken, steak, or pork. It’s also great to serve at potlucks, where it’s guaranteed to be a crowd-pleaser. The salad is easy to prepare and transport, making it a convenient choice for gatherings and picnics.

In addition to being an excellent side dish, this pasta salad can also stand on its own as a light lunch or dinner. The combination of pasta, beans, avocado, and cheese makes it a balanced meal, providing carbohydrates, healthy fats, and protein. You can also easily add extra protein, such as grilled chicken or shrimp, to make it a more substantial dish.

Quick and Easy Preparation

The preparation of this Mexican Pasta Salad is incredibly simple and quick, making it a go-to recipe for busy days when you need something fast but flavorful. The pasta takes only about 10 minutes to cook, and while it’s cooling, you can prepare the other ingredients. Grilling the corn or sautéing it in a skillet is an easy step that takes just a few minutes, and the dressing can be whipped up in under five minutes.

Once all the ingredients are prepped, the salad comes together quickly. Simply toss the pasta, corn, beans, vegetables, and dressing together in a large mixing bowl. Top with crumbled Cotija cheese (or feta cheese) and chill the salad for at least one hour to allow the flavors to meld. It’s a simple and fast dish that looks and tastes like it took hours to prepare, making it perfect for busy weeknights, last-minute gatherings, or meal prepping for the week ahead.

Nutritional Benefits of Mexican Pasta Salad

Not only is this Mexican Pasta Salad delicious, but it also offers a variety of nutritional benefits. Each serving is rich in vitamins and minerals, including vitamin A from the bell peppers and corn, and vitamin C from the tomatoes and lime juice. The black beans provide fiber, which is essential for digestive health, while the avocado adds heart-healthy fats and fiber to keep you feeling full and satisfied.

The dressing, made with mayonnaise and sour cream, provides a creamy and satisfying texture, while the Cotija cheese adds a salty kick and extra calcium. The fresh vegetables and herbs contribute essential vitamins and antioxidants, making this salad not only tasty but also a wholesome addition to your diet.

With only 268 calories per serving, this Mexican Pasta Salad is a relatively light dish that can be enjoyed as part of a healthy meal. The fiber and protein content from the beans, corn, and avocado help keep you full, making it an ideal choice for lunch or dinner.

A Salad That Tastes Better the Next Day

Like many pasta salads, this Mexican Pasta Salad actually tastes better after chilling for a while. The flavors have time to meld together, allowing the taco seasoning, lime, and creamy dressing to infuse the pasta and vegetables. This makes it an excellent dish to prepare in advance for a party, picnic, or busy week ahead. You can make it the night before, store it in the fridge, and enjoy it the next day, knowing that the flavors have only improved.

Conclusion: A Flavorful and Fun Dish to Share

In conclusion, Mexican Pasta Salad is a delicious, vibrant, and easy-to-make dish that is perfect for any occasion. Whether you’re preparing it for a summer cookout, a potluck, or just as a quick and satisfying meal, this salad offers a burst of flavors and textures that everyone will love. The combination of charred sweetcorn, crunchy bell peppers, black beans, creamy avocado, and a zesty taco-spiced dressing makes this dish both refreshing and hearty.

With its versatility, quick preparation, and crowd-pleasing flavor, Mexican Pasta Salad is sure to become a favorite in your recipe collection. Whether served warm or chilled, it’s a dish that’s guaranteed to be a hit. So, gather your ingredients and give this flavorful salad a try—you won’t be disappointed!