Mexican Pasta Salad with Salsa
Bursting with bold flavors and vibrant colors, this Mexican Pasta Salad with Salsa is the ultimate quick and easy dish to brighten up your table. Perfectly al dente rotini pasta is combined with zesty black beans, sweet corn, juicy cherry tomatoes, and crisp red bell peppers, then tossed in a tangy lime and olive oil dressing. A generous scoop of your favorite salsa takes this dish to the next level, delivering a punch of smoky, savory flavor that sets it apart from your standard pasta salads. Diced avocado adds creamy richness, while fresh cilantro and optional shredded cheddar cheese create a delightful balance of textures. Ready in just 30 minutes, this chilled pasta salad is the perfect side dish for summer barbecues, potlucks, or as a light weeknight dinner. Experience the irresistible fusion of Mexican-inspired ingredients in every bite!
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Recipe Information
Ingredients
- 12 oz Rotini pasta (or your preferred pasta shape)
- 1 cup Black beans, drained and rinsed
- 1 cup Sweet corn kernels, drained if canned
- 1.5 cups Cherry tomatoes, halved
- 1 Red bell pepper, diced
- 0.5 cup Red onion, finely chopped
- 0.25 cup Cilantro, chopped
- 0.5 cup Shredded cheddar cheese (optional)
- 2 tbsp Fresh lime juice
- 2 tbsp Olive oil
- 0.5 tsp Salt
- 0.25 tsp Ground black pepper
- 1 cup Salsa (your preferred kind, chunky or smooth)
- 1 Avocado, diced (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the rotini pasta according to the package instructions until al dente. Drain and rinse under cold water to cool the pasta. Set aside.
In a large mixing bowl, combine the cooled pasta, black beans, sweet corn, cherry tomatoes, red bell pepper, red onion, and cilantro.
In a small bowl, whisk together the fresh lime juice, olive oil, salt, and black pepper to make the dressing.
Pour the dressing over the pasta mixture and gently toss to coat all the ingredients evenly.
Add the salsa to the pasta salad and mix thoroughly. Adjust the quantity of salsa based on your desired level of flavor and moisture.
If using, fold in the shredded cheddar cheese and diced avocado gently to avoid mashing the avocado.
Taste and adjust the seasoning with more lime juice, salt, or pepper if needed.
Chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Serve cold as a side dish or as a light main course. Enjoy!
Nutrition Facts
Calories |
1884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.7 g | 98% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 3204 mg | 139% | |
| Total Carbohydrate | 248.4 g | 90% | |
| Dietary Fiber | 50.5 g | 180% | |
| Total Sugars | 45.3 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 681 mg | 52% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3820 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
