This easy Mexican pasta salad is bursting with flavor! Rotini pasta is tossed together with avocado, black beans, fresh corn, bell peppers and so much more. You can leave it plain or make the included recipe for lime vinaigrette.
Looking for Mexican recipes? Try my pico de gallo, chicken street tacos, hot street corn dip, or copycat chipotle corn salsa.
This is the perfect dish to bring to a potluck or get together. You can half it, double it, triple it, whatever you want. It really is so easy to adjust.
Looking for a spicy variation? Try adding diced jalapeño and pepper jack instead of regular jack cheese.
If you don't have any fresh corn on the cob to use then you can use a can of corn or some frozen corn. Whatever works best for your situation.
This recipe is loosely based off my Italian pasta salad recipe. You could even make a greek style pasta salad based off of that original recipe as a guide.
Mexican Pasta Salad
This easy Mexican pasta salad is bursting with flavor! Rotini pasta is tossed together with avocado, black beans, fresh corn, bell peppers and so much more. You can leave it plain or make the included recipe for lime vinaigrette.
Ingredients
- 12 oz rotini pasta
- 15 oz can black beans, rinsed and drained
- 8 oz Jack cheese, cubed
- ½ c cilantro, packed loose and chopped
- 2 corn on the cob
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- ½ red onion, diced
- 3 green onions, sliced
- ¼ c cotija cheese
- 2 avocados, cubed
Vinaigrette
- 2 limes, juiced
- 2 oz sunflower oil
- Pinch of salt
- Pinch of pepper
Instructions
- Cook the pasta per package instruction until al dente or your desired level. Drain and let cool.
- Shuck the corn on the cob and boil it for 2-3 minutes. Once cooled, carefully cut off the corn kernels.
- Use a mason jar to shake up the vinaigrette. Add in the lime juice, oil, salt and pepper and shake it up until it looks homogenous.
- In a very large bowl combine the pasta, black beans, jack cheese, cilantro, corn, bell peppers, red onion, green onion, cotija cheese and avocados.
- Toss everything together with the vinaigrette. Serve.
Notes
- You can use frozen or canned corn if fresh corn isn't available to you.
- Switch it up by using any pasta shape.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 211Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 3mgSodium: 230mgCarbohydrates: 25gFiber: 6gSugar: 2gProtein: 6g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.
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