Mexican Pasta Salad
A fun and colorful dish bringing together Mexican flavors in a refreshing salad, perfect for potlucks and picnics.
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!
Notes
Optional ingredients for customization: chopped jalapeños for spice, diced avocado, or bell peppers for extra flavor. Can be made a day ahead for better taste.