Mexican Pasta Salad
A vibrant and flavorful Mexican Pasta Salad that combines al dente pasta with fresh vegetables, zesty lime dressing, and a hint of spice for a perfect side or light meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Dinner
- Method: No-Cook
- Cuisine: Mexican
Ingredients
Scale
- 8 oz rotini pasta
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans, rinsed and drained
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced (optional)
- 1/3 cup olive oil
- 3 tbsp lime juice
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- 1/2 cup crumbled queso fresco or feta cheese (optional)
Instructions
- Cook the pasta according to package directions until al dente. Drain, rinse under cold water, and set aside to cool.
- In a large bowl, combine the cooled pasta, corn, black beans, red bell pepper, cherry tomatoes, red onion, cilantro, and jalapeño (if using).
- In a small bowl, whisk together olive oil, lime juice, ground cumin, chili powder, salt, and pepper.
- Pour the dressing over the pasta mixture and toss gently to combine.
- If desired, sprinkle queso fresco or feta cheese on top just before serving.
- Chill for at least 30 minutes to allow flavors to meld before serving.
Notes
For extra crunch, add chopped tortilla strips or toasted pepitas on top just before serving.