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Mexican Pasta Salad

Zesty Mexican Pasta Salad to Brighten Your Summer BBQ

This Mexican Pasta Salad is a vibrant, flavorful addition to any summer BBQ, perfect for potlucks or family gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Salads
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 8 ounces rotini pasta Any pasta shape can be used.
  • 1 can black beans Drained.
  • 1 cup shredded jack cheese Use pepper jack for added spice.
  • 1/2 cup chopped cilantro Parsley can be used if cilantro is not preferred.
  • 2-3 ears fresh corn Canned or frozen corn can be used if fresh is unavailable.
  • 1 each yellow bell pepper Other colors of bell peppers can be used.
  • 1 each red bell pepper Other colors of bell peppers can be used.
  • 1/4 cup finely chopped red onion Green onions can be used for a milder taste.
  • 1/4 cup sliced green onions Optional but recommended for added texture.
  • 1/2 cup cotija cheese Feta cheese can also work well.
  • 1-2 each ripe avocados Ensure avocados are ripe for best flavor.
For the Vinaigrette
  • 2 each limes Fresh lime juice is best for bright flavor.
  • 1/4 cup sunflower oil Can be substituted with olive oil.
  • to taste salt Adjust to taste.
  • to taste pepper Adjust to taste.

Equipment

  • large pot
  • colander
  • Mixing Bowl
  • Mason Jar

Method
 

Step‑by‑Step Instructions for Mexican Pasta Salad
  1. Cook the Pasta: Boil salted water in a large pot. Add 8 ounces of rotini pasta and cook until al dente, about 8-10 minutes. Drain, rinse with cold water, and set aside to cool completely.
  2. Prepare the Corn: Boil a small pot of water. Add 2-3 ears of corn and cook for 2-3 minutes. Cool, then cut the kernels off the cob.
  3. Make the Lime Vinaigrette: In a mason jar, squeeze juice of 2 limes, add 1/4 cup sunflower oil, and season with salt and pepper. Shake until combined.
  4. Combine Salad Ingredients: In a large bowl, mix cooled pasta, 1 can drained black beans, 1 cup shredded jack cheese, 1/2 cup chopped cilantro, corn, diced yellow bell pepper, diced red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup sliced green onions.
  5. Add the Avocado: Slice 1-2 ripe avocados and gently fold into the salad.
  6. Toss with Vinaigrette: Pour lime vinaigrette over salad and toss gently.
  7. Serve or Chill: Serve immediately or chill for 30 minutes to enhance flavors.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 20mgSodium: 300mgPotassium: 450mgFiber: 10gSugar: 3gVitamin A: 800IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

Cool the pasta fully before adding other ingredients. Adjust vinaigrette to taste. Let salad sit for 30 minutes for better flavor meld.

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