Mexican pasta salad is a vibrant and zesty dish that brings together the bold flavors of Mexico in a colorful and satisfying format. This easy-to-make salad features al dente pasta tossed with fresh vegetables, black beans, corn, and a tangy lime dressing that elevates every bite. It’s perfect for summer barbecues, potlucks, or a quick weeknight dinner, providing a delightful balance of textures and flavors. The combination of creamy avocado, crunchy bell peppers, and hearty beans makes this salad not only delicious but also nutritious. Serve it chilled or at room temperature, and enjoy a taste of the Southwest with every mouthful!
Ingredients:
- 12 oz pasta (such as rotini or fusilli)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1 ripe avocado, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 1/4 cup olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions:
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
- Prepare the Dressing: In a small bowl, whisk together the lime juice, olive oil, chili powder, cumin, salt, and pepper until well combined.
- Combine Ingredients: In a large mixing bowl, combine the cooked pasta, black beans, corn, diced bell pepper, cherry tomatoes, red onion, and fresh cilantro.
- Add the Dressing: Pour the lime dressing over the pasta mixture and toss gently to coat all the ingredients evenly.
- Incorporate the Avocado: Just before serving, gently fold in the diced avocado to avoid mashing.
- Serve: Chill the salad in the refrigerator for about 30 minutes to allow the flavors to meld, or serve immediately. Enjoy your refreshing Mexican pasta salad as a delightful side dish or a light main course!
