why make this recipe
Mexican Pasta Salad is a fun and colorful dish that brings together the flavors of Mexico in a refreshing way. It’s perfect for potlucks, picnics, or simply as a tasty side dish at home. The combination of pasta, black beans, corn, and fresh veggies makes it a hearty option that is also quick to prepare. Plus, it’s a great way to sneak in some healthy ingredients!
how to make Mexican Pasta Salad
Ingredients:
- 12 oz. farfalle pasta
- 1 15 oz. can black beans (drained and rinsed)
- 1 12 oz. bag frozen corn (thawed)
- 1 cup cherry tomatoes (halved)
- 1/2 cup cilantro (chopped)
- 1 cup lite mayonnaise
- 3/4 cup salsa (canned or jarred)
- 3-4 Tbsp. homemade taco seasoning, or 1 package of store-bought taco seasoning
Directions:
- Cook pasta according to package directions. Drain and rinse with cold water, and set aside until cool and dry.
- Once pasta has cooled, add it to a medium-large mixing bowl.
- Add black beans, thawed frozen corn, cherry tomatoes, and cilantro.
- In a small mixing bowl, whisk together mayonnaise, salsa, and taco seasoning.
- Pour homemade dressing over pasta and veggies and toss to coat completely.
- Cover and store in the fridge until ready to serve. Enjoy!
how to serve Mexican Pasta Salad
Mexican Pasta Salad can be served as a side dish or a light meal. It’s great to have alongside grilled chicken, tacos, or just on its own. You can also offer tortilla chips on the side for an extra crunch!
how to store Mexican Pasta Salad
To store leftover Mexican Pasta Salad, place it in an airtight container and keep it in the refrigerator. It will stay fresh for about 3 to 5 days. Just give it a good stir before serving again.
tips to make Mexican Pasta Salad
- For a spicy kick, add chopped jalapeños or a dash of hot sauce to the dressing.
- You can make this salad a day ahead of time for better flavor as the ingredients meld together.
- If you want to make it vegetarian, ensure your taco seasoning does not contain any meat products.
variation
For a different twist, you can swap farfalle pasta for whole wheat pasta or swap out black beans for pinto beans. Adding diced avocado or bell peppers can give it more color and flavor.
FAQs
1. Can I use different types of pasta?
Yes, you can use any pasta shape you like! Bowtie, rotini, or even macaroni will work well.
2. Is this recipe gluten-free?
To make it gluten-free, use gluten-free pasta, and check the labels on the mayonnaise and salsa to ensure they are also gluten-free.
3. How can I make this salad vegan?
To make it vegan, substitute the mayonnaise with a vegan mayonnaise and ensure the taco seasoning is plant-based.
Mexican Pasta Salad
Ingredients
Pasta and Beans
- 12 oz farfalle pasta
- 1 15 oz can black beans (drained and rinsed) Canned black beans are easy and quick to use.
Vegetables
- 12 oz bag frozen corn (thawed) Thaw the corn before adding.
- 1 cup cherry tomatoes (halved)
- 1/2 cup cilantro (chopped)
Dressing
- 1 cup lite mayonnaise
- 3/4 cup salsa (canned or jarred)
- 3-4 Tbsp homemade taco seasoning or 1 package of store-bought taco seasoning
Instructions
Preparation
- Cook pasta according to package directions. Drain and rinse with cold water, and set aside until cool and dry.
- Once pasta has cooled, add it to a medium-large mixing bowl.
- Add black beans, thawed corn, cherry tomatoes, and cilantro.
- In a small mixing bowl, whisk together mayonnaise, salsa, and taco seasoning.
- Pour homemade dressing over pasta and veggies and toss to coat completely.
- Cover and store in the fridge until ready to serve. Enjoy!