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Mexican Pasta Salad

Mexican pasta salad with tender rotini, black beans, corn, peppers, and a creamy cilantro-lime dressing. Ready fast, then chilled for a bold Tex-Mex fiesta salad texture.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 2 hours
Total Time 2 hours 30 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Mexican-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

pasta
  • 1 lb rotini or shells pasta
vegetables
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup corn kernels
  • 1 count red bell pepper diced
  • 1 count green bell pepper diced
  • 0.5 cup red onion diced
  • 1 cup cherry tomatoes halved
dressing
  • 0.5 cup mayonnaise
  • 0.5 cup sour cream
  • 0.25 cup lime juice
  • 2 tsp taco seasoning
  • 1 tsp cumin
  • 0.5 salt and pepper to taste
to finish
  • 1 cup cheddar cheese shredded
  • 0.25 cup cilantro chopped

Equipment

  • 1 sheet pan

Method
 

Cook the pasta
  1. Bring a pot of water to a boil and cook the rotini or shells pasta according to package directions. Drain and rinse with cold water until no steam is visible.
Make the cilantro-lime dressing
  1. Whisk together mayonnaise, sour cream, lime juice, taco seasoning, cumin, salt, and pepper until smooth and creamy. Pause when the mixture looks uniform with no streaks.
Assemble the salad
  1. Combine pasta, black beans, corn kernels, red bell pepper, green bell pepper, red onion, cherry tomatoes, and cheddar cheese in a large bowl. Toss gently until everything is evenly distributed.
  2. Pour the cilantro-lime dressing over the salad and toss to coat thoroughly. Stop when the pasta and vegetables look glossy and evenly covered.
Chill and serve
  1. Refrigerate the salad for at least 2 hours to firm up the flavors. Chill until the bowl feels cold to the touch.
  2. Top with fresh chopped cilantro before serving. Add it right at the end so the green flecks stay bright.

Notes

Pro tip: Rinse the pasta with cold water so it stays springy and won’t clump in the creamy dressing. Refrigerate leftovers in an airtight container for up to 4 days; freeze is not recommended. For a lighter option, use light mayonnaise or plain Greek yogurt in place of part of the mayo for a tangier, lower-fat dressing.