Mexican Pasta Salad
Bright, zesty, and ready in about 20 minutes, this Mexican Pasta Salad features crisp veggies, creamy avocado, and a lime-cumin dressing for a vibrant weeknight side or picnic favorite.
Ingredients
Pasta
- 8 oz 8 oz pasta (fusilli or penne)
Veggies
- 1 cup 1 cup cherry tomatoes, halved
- 1 1 red bell pepper, diced
- 1/4 cup 1/4 cup red onion, finely chopped
- 1 cup 1 cup corn (canned or frozen)
- 1 1 avocado, diced Dice just before serving to avoid browning.
- 1/4 cup 1/4 cup cilantro, chopped
Protein
- 1 cup 1 cup black beans, drained and rinsed
Dressing & Pantry
- 1/4 cup 1/4 cup olive oil
- 2 tbsp 2 tbsp lime juice
- 1 tsp 1 tsp cumin
- Salt and pepper to taste
Instructions
Preparation
- Cook the pasta according to package instructions. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooled pasta, cherry tomatoes, corn, black beans, red bell pepper, avocado, red onion, and cilantro.
Make the Dressing
- In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper.
Combine and Serve
- Pour the dressing over the pasta salad and toss to combine.
- Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Notes
Cook pasta just until al dente so it holds up in the salad. Rinse pasta under cold water to stop cooking and cool quickly. Taste and adjust lime, salt, and cumin to balance brightness. Store in an airtight container in the fridge for up to 3 days.