This Easy Mexican Pasta Salad is perfect for summer! With colorful veggies, black beans, and tasty cheese, it’s a vibrant and fresh dish that everyone will love.
I like to toss it all together and serve it cold. It’s quick to make and a great side for barbecues. Plus, no cooking required means more time for sunshine! ☀️
Key Ingredients & Substitutions
Rotini Pasta: I like rotini for its twisty shape, which holds onto the dressing nicely. If you don’t have rotini, feel free to use penne, fusilli, or any pasta you have on hand!
Cherry Tomatoes: These add a burst of sweetness. Grape tomatoes work well too. If they’re not in season, swap with diced regular tomatoes or sun-dried tomatoes for a different flavor.
Black Beans: They add protein and fiber. You can substitute kidney beans or chickpeas if you prefer. Canned beans are convenient, but dried beans are great if you have extra time to cook them.
Cotija Cheese: This Mexican cheese brings a salty, crumbly texture. Feta is a good substitute if you can’t find cotija. It won’t change the salad much, just be mindful of the saltiness!
How Do You Perfectly Dress a Salad Without Soggy Ingredients?
Timing and method are key to preventing soggy pasta salad. After cooking your pasta, rinsing it under cold water stops the cooking process and helps it cool quickly. This is crucial!
- Make the dressing in a separate bowl. This allows you to control how much you use.
- Once everything is combined, avoid adding the dressing until just before serving, if possible. This keeps the pasta and veggies crisp.
- Chill the salad before serving to let flavors blend without wilting the greens or softening any of the veggies.
With these tips, your Easy Mexican Pasta Salad will be a hit all summer long!
Easy Mexican Pasta Salad Recipe for Summer
Ingredients You’ll Need:
- 12 oz rotini pasta (or your favorite pasta shape)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, chopped
- 1 cup corn kernels (fresh or grilled preferred)
- 1 cup black beans, rinsed and drained
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup cotija cheese (or feta), crumbled
Dressing:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 lime, juiced
- 1 tsp chili powder
- 1/2 tsp cumin
- 1 clove garlic, minced
- Salt and pepper to taste
How Much Time Will You Need?
This fabulous pasta salad takes about 20 minutes to prepare, plus at least 30 minutes to chill in the refrigerator. It’s a quick and easy dish to whip up for gatherings or picnics!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by cooking the rotini pasta according to the package instructions until it’s al dente. Once done, drain the pasta and rinse it under cold water to cool it down and stop the cooking process. Set it aside in a large mixing bowl.
2. Prepare the Corn:
If you’re using fresh corn, go ahead and grill or boil the corn until it’s tender, then carefully cut the kernels off the cob. If you’re using canned or frozen corn, make sure to drain or thaw it appropriately.
3. Make the Dressing:
In a small mixing bowl, whisk together the sour cream, mayonnaise, lime juice, chili powder, cumin, minced garlic, and a pinch of salt and pepper. This dressing is key for flavor, so mix it well to combine!
4. Combine the Ingredients:
In your large mixing bowl with the cooled pasta, add the halved cherry tomatoes, chopped cucumber, corn kernels, rinsed black beans, diced red bell pepper, diced avocado, and chopped cilantro. Gently fold everything together.
5. Add the Dressing:
Pour the dressing over the pasta salad mixture and toss gently to ensure all the ingredients are coated nicely with the creamy dressing.
6. Sprinkle Cheese:
Now it’s time to add the cotija cheese! Sprinkle it over the top of your pasta salad and give it one final delicate toss.
7. Chill and Serve:
Cover the salad with plastic wrap or a lid and place it in the refrigerator for at least 30 minutes. This chilling time allows the flavors to deepen and meld beautifully.
8. Finish & Enjoy:
Once chilled, serve the pasta salad cold as a refreshing side dish. Feel free to garnish with extra cilantro or cheese for extra flair before sharing with your friends and family!
This colorful, creamy, and tangy pasta salad is perfect for summer barbecues or as a delightful and refreshing side dish on warm days!
FAQ for Easy Mexican Pasta Salad
Can I Use Gluten-Free Pasta?
Absolutely! You can substitute regular rotini with gluten-free pasta made from chickpeas, corn, or rice. Just cook it according to the package instructions, and it will work wonderfully in this salad.
What Can I Substitute for Cotija Cheese?
If you can’t find cotija cheese, feta is a great alternative! It has a similar crumbly texture and salty flavor. You can also use grated parmesan or even leave the cheese out for a dairy-free version.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors may deepen, but keep in mind that some veggies, like the avocado, may brown slightly. You can add a splash of lime juice to help keep it fresh!
Can I Make This Pasta Salad Ahead of Time?
Yes, this salad is perfect for make-ahead meals! You can prepare it a day in advance and store it in the fridge. Just remember to add the avocado shortly before serving to keep it from browning.
