Mexican Pasta Salad is a colorful, flavor-packed cold pasta salad loaded with corn, black beans, tomatoes, jalapenos, and avocado in a creamy taco-seasoned dressing. It’s the kind of easy summer pasta salad that works as a side dish or a full meal, and it’s always a hit at BBQs and potlucks.
Mexican Pasta Salad
What I love most is that this recipe has so much going on in every bite but it’s still ridiculously simple to make. Once your pasta is cooked and cooled, you’re just tossing everything together and mixing up a three-ingredient dressing. The kids love the cheesy, creamy parts, and you can easily dial the jalapeno up or down depending on your family.
Ingredients & Equipment
- Tri color rotini pasta
- Corn
- Black beans
- Cherry tomatoes
- Red onion
- Jalapeno
- Fresh cilantro
- Mexican blend cheese
- Avocado
- Sour cream
- Mayonnaise
- Taco seasoning
Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.
You’ll also need a few things from your kitchen:
- Measuring cups and spoons
- Large pot
- Colander
- Large bowl
- Small bowl
- Large spoon
- Cutting board
- Knife
Step By Step Directions
This recipe makes 8 servings. It takes 10 minutes of prep time and 10 minutes of cook time.
Step 1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to stop the cooking and cool it down. Let the pasta drain well before adding it to the salad.
Step 2. Combine the pasta, corn, black beans, tomatoes, onion, jalapeno, cilantro, shredded cheese, and avocado in a large bowl. Stir to mix.
Step 3. In a small bowl, stir together the sour cream, mayonnaise, and taco seasoning. Stir to mix.
Step 4. Add the dressing to the salad bowl and toss to coat.
Step 5. Serve immediately or cover and refrigerate until ready to serve.
Variations
- Make it a mexican street corn pasta salad: Add a squeeze of lime juice and a sprinkle of cotija cheese on top to give it that elote flavor.
- Use grilled corn instead of canned: If you have fresh corn on the cob, grill it or char it in a skillet for a smokier flavor that takes this up a notch.
- Add protein: Diced grilled chicken, seasoned ground beef, or even shredded rotisserie chicken turns this into a complete meal.
- Skip the jalapeno for kids: Leave it out entirely or swap it for diced green bell pepper if your family is heat-sensitive. The taco seasoning still gives it plenty of flavor.
- Top with tortilla strips: Crushed tortilla chips or crispy tortilla strips on top add a great crunch right before serving.
- Swap the sour cream for Greek yogurt: It gives you the same creamy texture with a little extra tang. Works great if that’s what you have on hand.
Leftovers & Storage
Store leftover Mexican pasta salad in an airtight container in the refrigerator for up to 2-3 days. The avocado will brown a little as it sits, so if you’re making this ahead, I’d recommend holding off on adding the avocado until right before serving. A squeeze of lime juice over the top also helps keep everything fresh.
Tips & Tricks
- Drain and rinse the beans and corn really well. Extra liquid from the cans will water down the creamy dressing. Give them a good drain and even pat them dry if you can.
- Add the avocado last. It holds up best when it’s stirred in gently right before serving instead of sitting in the fridge with everything else.
- Use tri color rotini for the best presentation. The different colored spirals look great with all the colorful mix-ins, and the spirals grab onto the dressing perfectly.
- Finely chop the red onion and jalapeno. You want them to blend into the bites, not overpower them. Small, even pieces make a big difference.
- Adjust the taco seasoning to taste. Start with the two tablespoons, but if you like it bolder, an extra half tablespoon won’t hurt.
- A squeeze of lime juice brightens everything up. It’s not in the original recipe, but a little lime right before serving really makes the flavors pop.
Recipe FAQs
Can I make Mexican pasta salad ahead of time? Yes, but hold off on adding the avocado until right before serving so it doesn’t brown. Everything else can be mixed together and stored in the fridge for several hours or overnight.
Can I leave out the cilantro? Absolutely. If cilantro isn’t your thing, just skip it. The salad is still packed with flavor from the taco seasoning, jalapeno, and all the other mix-ins.
What kind of taco seasoning should I use? Any store-bought taco seasoning packet works. If you have a homemade taco seasoning blend you like, that works great too. Just use about two tablespoons.
Is this pasta salad spicy? It has a mild kick from the jalapeno and taco seasoning, but it’s not overly spicy. You can remove the seeds and membranes from the jalapeno to reduce the heat, or leave it out entirely for a kid-friendly version.
Can I use a different type of pasta? Tri color rotini looks the best with all the colors in this salad, but regular rotini, penne, or cavatappi all work fine. Just pick something that holds dressing well.
Can I add lime juice to the dressing? Yes, a tablespoon of fresh lime juice mixed into the dressing is a great addition. It gives the whole salad a brighter, more fresh flavor that goes really well with the Mexican-inspired ingredients.
More Pasta Salad Recipes
Equipment
Ingredients
- 12 ounces tri color rotini pasta cooked and cooled
- 1 15 ounce can corn, drained
- 1 15 ounce can black beans, drained and rinsed
- 1 cup cherry tomatoes quartered
- ¼ cup red onion finely chopped
- ¼ cup jalapeno finely chopped
- ¼ cup fresh cilantro finely chopped
- 1 cup shredded Mexican blend cheese
- 1 avocado diced
- ½ cup sour cream
- ½ cup mayonnaise
- 2 tablespoons taco seasoning
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to stop the cooking and cool it down. Let the pasta drain well before adding it to the salad.
- Combine the pasta, corn, black beans, tomatoes, onion, jalapeno, cilantro, shredded cheese, and avocado in a large bowl. Stir to mix.
- In a small bowl, stir together the sour cream, mayonnaise, and taco seasoning. Stir to mix.
- Add the dressing to the salad bowl and toss to coat.
- Serve immediately or cover and refrigerate until ready to serve.
Notes
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