This easy Mexican Pasta Salad is built for a crowd. Pasta, grilled corn, black beans, tomatoes, and avocado get a quick toss in a creamy taco-spiced mayo-lime dressing, then a sprinkle of salty cotija. One bowl serves about 16 and goes with anything coming off the grill. So whip up this easy recipe the next time you’re asked to bring a side salad to share!
This recipe is fabulous! I’ve been looking at it for a while and decided to make it when we had family visit. I added black olives and sun dried tomatoes, even pouring a little of the sun dried tomato oil in the salad. It was a huge hit. The dressing was very tasty, I will definitely make this salad again!
Darlene
Fiesta-Ready Pasta Salad
I whipped up this Mexican Pasta Salad for a picnic last weekend, and it was the first bowl to empty. Charred corn and juicy tomatoes make every bite light up, while the taco-spiked, creamy dressing adds flavor to each forkful of pasta. Bell peppers, black beans, and buttery avocado make it filling enough to pass as lunch.
The secret? It actually gets better after a night in the fridge, so I stir it up the evening before and grab it on my way out the door. Try serving it next to my sizzling carne asada – the smoky steak and zesty noodles were made for each other.
Ingredient Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Pasta: I’m using rotini today, but any type of short pasta can be substituted. Try it with farfalle, elbow macaroni, or shells.
- Sour Cream and Mayo: Together, these two create the base for the most creamy Mexican Pasta Salad dressing. Use full-fat dairy for the best flavor and results.
- Taco Seasoning, Fresh Lime Juice, and Garlic: To give the salad dressing amazing flavor! Use pre-mixed seasoning, or mix up a batch of my homemade taco seasoning recipe.
- Corn: I’m using two fresh ears of corn, and I’ll be charring the kernels in a skillet to add a bit of sweet, smoky flavor that makes this feel like a Mexican street corn pasta salad. If you don’t want to do all of that, you can use one cup of drained canned corn or thawed frozen corn kernels.
- Black Beans: Canned black beans are so tasty in this salad, and they add extra fiber and protein. Be sure to drain and rinse them well before adding them.
- Cotija Cheese: This aged Mexican cheese adds a delicious salty bite to the salad. You can replace it with queso fresco or feta cheese if you like.
How To Make Mexican Pasta Salad
Take some time to chop and measure all of the ingredients while you are boiling the pasta according to the package directions. Rinse the pasta with cold water to stop the cooking process, and then drain it well before continuing.
Tip!
You can char canned or frozen corn in a skillet too! Be sure to start with thawed, dry corn kernels to avoid any oil splattering.
Recipe Tips
- Cooking Pasta for Salad: You should follow the instructions on the box and cook the pasta until it is done. Drain, and then rinse the cooked pasta under cold running water. This will stop the cooking process and allow the pasta to cool down quickly.
- Chopping the Veggies: Take time to chop the vegetables for your pasta salad into small, easy-to-eat pieces. I like to cut cherry tomatoes in half, dice the onion finely, and chop everything else into pieces that are smaller than half an inch.
- Let it Chill: You can serve this salad immediately after mixing it up, but it will be even better if you let it chill in the fridge for an hour or more. This will help the flavors to meld and develop further.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Mexican Pasta Salad
Equipment
- Large pasta pot and colander
- Grill or 12-inch non-stick skillet
- Mixing Bowls (one small, one large)
- Sharp knife and chopping board
- Rubber spatula or salad tongs
Ingredients
- 1 pound (450 g) dried pasta shapes with grooves (rotini, fusilli, shells) hold the dressing best
- 2 medium (160 g) ears of corn husked, or 1 cup corn kernels
- 3 medium (360 g) bell peppers red, green and yellow
- 1 15-ounce can (425 g) black beans drained and rinsed
- ½ small red onion diced
- ¼ cup fresh cilantro chopped
- 1 large (200 g) avocado diced
- 8 ounces (225 g) cherry tomatoes halved
- ¼ cup (65 g) cotija cheese crumbled, or feta cheese
Dressing:
- ¾ cup (190 g) mayonnaise
- 1 ½ cups (375 g) sour cream or Greek yogurt
- 3 tablespoons taco seasoning
- 4 teaspoons (20 ml) lime juice
- 2 cloves garlic minced
- ¾ teaspoon salt plus more to taste
Instructions
- Bring a large pot of water to a rolling boil. Salt generously, add the pasta, stir once, and cook uncovered until al dente (follow the package time). Drain, rinse under cold running water to stop the cooking process, and set aside.
- Char the corn: Preheat a grill or large skillet over medium-high heat.Grill the whole ears, turning, until lightly charred and tender, 10–15 minutes, then cool briefly and slice off the kernels; orIf using loose kernels, pat dry, heat 1 tablespoon oil in the skillet, add kernels and cook, stirring occasionally, until blistered, 5-6 minutes. Cool.
- In a small bowl, whisk together the mayonnaise, sour cream, taco seasoning, lime juice, garlic and salt until smooth. Taste; it should be slightly salty.
- In a large mixing bowl, combine the cooled pasta, charred corn, bell peppers, black beans, red onion, cilantro, avocado and cherry tomatoes.
- Pour the dressing over the salad and gently toss until everything is evenly coated. Sprinkle with Cotija cheese.
- Pour the dressing over the salad and gently toss until everything is evenly coated. Top with cotija or feta cheese.
- Serve immediately, or cover and refrigerate for at least 1 hour to allow the flavours to meld. Refrigerate leftovers promptly and use within 3-5 days (do not leave out for more than 2 hours).
Notes:
- Corn options: Frozen or canned corn (drained and patted dry) works perfectly. Use 1 cup (160 g) and char as in Step 2.
- Adjust seasoning: The dressing must taste well-salted to properly season the pasta and vegetables.
- Vegetable prep: Dice everything into bite-sized (≤ 1 cm) pieces for easy eating and even distribution.
- Make-ahead: The salad improves after chilling for an hour. If storing longer, stir in the avocado just before serving to keep it vibrant.
- Gluten-free variation: Substitute your favourite gluten-free pasta and verify that the taco seasoning is gluten-free.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Mexican Pasta Salad Variations
- For a Vegan Option, replace the sour cream and mayo with vegan alternatives and skip the cheese.
- Other Veggies: Anything goes! Mix in some shredded carrots, chopped broccoli, black olives, or diced cucumbers.
- Add a Crunchy Element with crushed tortilla chips or tortilla strips.
What to Serve with Mexican Pasta Salad
This delicious salad is the perfect pairing for grilled summer meals!
Try it with Grilled Steaks, Grilled Chicken Fajitas, Carne Asada, or my amazing grilled Cilantro Lime Chicken.
For a refreshing dessert, try my fresh Mango Cake, Strawberry Tres Leches Cake, or easy Mexican Fruit Salad.
Need some other easy pasta salad recipe ideas? I have plenty for you to choose from! Try Italian-inspired Caprese Pasta Salad or Caesar Pasta Salad, or everyone’s new favorite, BLT Pasta Salad with Ranch Dressing.
Recipe FAQs
Do I rinse pasta for pasta salad?
Yes, it’s important to rinse the pasta with cold water after cooking it in any macaroni salad recipe. This stops the cooking process so that the past won’t get soggy or overcooked.
What if I don’t like cilantro?
It’s okay! You can replace the cilantro in this recipe with fresh chopped parsley or skip it. The salad will still be delicious. You can also top it with sliced green onion as a garnish.
More Summer Salad Recipes
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This amazingly flavorful Mexican Pasta Salad makes the perfect side dish or a vegetarian meal! Be sure to Pin the recipe. I know you’ll be asked to make it again and again!
Carmen says
Excellent recipe.
Little Sunny Kitchen says
Thank you, enjoy!
Anna Parsons says
My husband literally licked his plate clean. My only change was a sprinkling of chipotle powder into the dressing.
Little Sunny Kitchen says
Wow! That’s amazing. Thank you so much for the awesome feedback.
Darlene says
This recipe is fabulous! I’ve been looking at it for a while and decided to make it when we had family visit. I added black olives and sun dried tomatoes, even pouring a little of the sun dried tomato oil in the salad. It was a huge hit. The dressing was very tasty, I will definitely make this salad again!
Little Sunny Kitchen says
Oh! Sun dried tomatoes sound delicious in this recipe. Great tip!