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Mexican Pasta Salad

Creamy Mexican Pasta Salad Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Calories: 399
Ingredients Method Notes

Ingredients
  

  • 8 oz rotini pasta
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 cup corn kernels
  • 1 pint cherry tomatoes, halved
  • 1 bell pepper, finely diced
  • 1/2 small red onion, finely diced
  • 1/2 cup crumbled cotija cheese
  • 1 ripe avocado, diced
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeño, seeded and minced (optional)
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tbsp fresh lime juice
  • 1 tbsp taco seasoning
  • Salt, to taste

Method
 

  1. Cook pasta in salted boiling water until al dente, about 8 minutes. Drain, rinse with cold water, and let cool completely.
  2. Whisk together sour cream, mayo, lime juice, taco seasoning, and a pinch of salt until smooth.
  3. In a large bowl, toss the cooled pasta with black beans, corn, tomatoes, bell pepper, red onion, cilantro, and cotija. Pour the dressing over and stir to coat evenly.
  4. Just before serving, fold in the diced avocado. Garnish with extra cilantro and cheese, and serve cold or at room temperature.

Notes

If making ahead, hold the avocado and add it right before serving so it stays green and firm. Chilling the assembled salad for 30 minutes deepens the flavors.