Salsa Pasta Salad
Brighten up your next meal with a zesty and colorful Salsa Pasta Salad, a vibrant fusion of Tex-Mex flavors and classic pasta salad comfort. Packed with wholesome ingredients like cherry tomatoes, black beans, crisp bell peppers, fresh corn, and a touch of creamy avocado, this dish is as nourishing as it is satisfying. The true star here is the tangy, flavor-loaded dressing made with your favorite salsa, creamy Greek yogurt or sour cream, and a splash of fresh lime juice, which ties it all together. Perfect for potlucks, picnics, or a quick weeknight dinner, this 30-minute recipe is versatile, easy to prepare, and served best cold or at room temperature. Loaded with bold flavors and refreshing textures, Salsa Pasta Salad is destined to become your go-to dish for any occasion.
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Recipe Information
Ingredients
- 12 ounces Pasta (rotini or fusilli)
- 1 cup Cherry tomatoes, halved
- 1 medium Bell pepper, diced (any color)
- 0.5 medium Red onion, finely chopped
- 1 cup Canned black beans, rinsed and drained
- 0.75 cup Fresh corn kernels (or canned, drained)
- 0.25 cup Fresh cilantro, chopped
- 1 cup Salsa (mild, medium, or spicy depending on preference)
- 0.5 cup Sour cream or plain Greek yogurt
- 2 tablespoons Lime juice, freshly squeezed
- 1 tablespoon Olive oil
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 medium Avocado, diced (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente, about 8-10 minutes. Drain the pasta and rinse under cold water to stop the cooking process. Set aside.
In a small mixing bowl, whisk together the salsa, sour cream or Greek yogurt, lime juice, olive oil, garlic powder, salt, and black pepper until smooth. This will serve as the dressing.
In a large mixing bowl, combine the cooked pasta, cherry tomatoes, bell pepper, red onion, black beans, corn, and cilantro.
Pour the dressing over the pasta and vegetables. Toss gently to coat everything evenly.
If using avocado, gently fold it into the salad just before serving to prevent it from becoming mushy.
Taste and adjust seasoning, adding more lime juice, salt, or pepper if desired.
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
Serve chilled or at room temperature. Enjoy!
Nutrition Facts
Calories |
1699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.8 g | 82% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 3344 mg | 145% | |
| Total Carbohydrate | 234.5 g | 85% | |
| Dietary Fiber | 47.2 g | 169% | |
| Total Sugars | 38.0 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 346 mg | 27% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3593 mg | 76% | |
*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.
