Tex Mex Corn and Pasta Salad
Brighten up your table with this vibrant Tex Mex Corn and Pasta Salad, the ultimate crowd-pleaser for potlucks, barbecues, or weeknight dinners! Packed with a zesty medley of flavors and textures, this easy salad combines tender elbow macaroni, sweet corn kernels, hearty black beans, juicy cherry tomatoes, crisp red bell peppers, and a hint of heat from optional jalapeño. Tossed in a creamy Greek yogurt and lime dressing infused with chili powder and cumin, it’s a refreshing yet satisfying dish that’s ready in just 25 minutes. Perfect served chilled, this salad can be customized with shredded cheddar cheese for extra indulgence or garnished with fresh cilantro for a burst of color. Whether you're looking for a side dish or a light, vegetarian main, this Tex Mex-inspired pasta salad is a winner!
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Recipe Information
Ingredients
- 2 cups Elbow macaroni (or small pasta of choice)
- 1.5 cups Fresh or frozen corn kernels
- 1 cup Black beans (rinsed and drained)
- 1 cup Cherry tomatoes (halved)
- 1 medium Red bell pepper (diced)
- 0.5 medium Red onion (finely diced)
- 0.25 cup Fresh cilantro (chopped)
- 1 small Jalapeño (seeded and finely diced, optional)
- 0.75 cup Cheddar cheese (shredded, optional)
- 0.5 cup Greek yogurt (plain)
- 0.25 cup Mayonnaise
- 2 tablespoons Lime juice (freshly squeezed)
- 1 tablespoon Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.75 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Cook the pasta according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside to cool.
While the pasta cooks, prepare the dressing. In a small bowl, whisk together the Greek yogurt, mayonnaise, lime juice, olive oil, ground cumin, chili powder, salt, and black pepper. Taste and adjust seasoning as desired. Set the dressing aside.
If using fresh corn, cook it in boiling water for 5 minutes, then drain and let cool. If using frozen corn, thaw and drain thoroughly.
In a large mixing bowl, combine the cooked pasta, corn, black beans, cherry tomatoes, red bell pepper, red onion, cilantro, and jalapeño (if using). Toss until evenly mixed.
Pour the dressing over the salad and gently toss until everything is coated. If using shredded cheddar cheese, fold it in at this stage.
Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Give the salad a final toss before serving. Optionally, garnish with extra cilantro or a squeeze of lime. Serve cold.
Nutrition Facts
Calories |
2405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.6 g | 121% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 2627 mg | 114% | |
| Total Carbohydrate | 311.8 g | 113% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 43.1 g | ||
| Protein | 88.1 g | 176% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 887 mg | 68% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2877 mg | 61% | |
*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.
