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Mexican Pasta Salad is a fresh, flavorful side dish that’s perfect for summer gatherings. Loaded with bowtie pasta, black beans, corn, juicy tomatoes, and a creamy avocado yogurt dressing, it’s easy to make and always a crowd-pleaser.
Why You’ll This Mexican Cold Pasta Salad Recipe
- Quick and easy to prepare in 15 minutes.
- Uses a handful of simple ingredients.
- Versatile recipe that can be customized with any of your favorite pasta salad add-ins or omit what you don’t have on hand.
- A delicious dish you can serve immediately (no chilling time needed) or it makes great leftovers for lunch or dinner the next day.
- Great recipe to feed a crowd and can easily be doubled or tripled.
- Hearty and satisfying side that pairs well with other proteins to make it a main meal.
- Make-ahead and travel-friendly pasta salads are perfect for potlucks, picnics, barbecues, and summer parties.
Mexican Pasta Salad Ingredients
- Bowtie pasta
- Black beans: You could also use pinto, white, or red kidney beans.
- Yellow kernel corn: You can substitute white kernel corn, hominy, or fresh corn if you wish.
- Grape tomatoes: Cherry tomatoes, Roma tomatoes, or hot house tomatoes also work if well diced.
- Jalapeño
- Red onion: You can substitute white or yellow onion if necessary.
- Cilantro
- Avocado dressing: I used Bolthouse Farm’s Cilantro Avocado dressing for this recipe but feel free to use your favorite brand.
- Avocados
- Queso fresco: You can substitute feta cheese if needed, although the flavor will be a bit different.
- Lime (optional garnish)
Substitutions and Additions
- Switch the Pasta: Use any short pasta you have on hand—elbow, shells, or rigatoni all work great.
- Adjust the Heat: Swap jalapeños for green bell pepper to keep it mild, or turn up the spice with serrano or habanero peppers.
- Add Protein: Toss in grilled chicken, shrimp, steak, or tofu. For a meatless boost, black beans, pinto beans, or kidney beans are perfect.
- Mix Up the Veggies: Add even more color and crunch with diced bell peppers, zucchini, or cucumber.
- Change the Cheese: If queso fresco isn’t your thing, try feta, cotija, or any crumbly cheese you like.
- Make It Vegan: Skip the cheese and use a plant-based dressing to keep it dairy-free.
How to Make Mexican Pasta Salad
- Prepare The Pasta: Cook pasta according to the box instructions.
- Combine: Mix together the cooked pasta, black beans, corn, grape tomatoes, jalapeno, red onion, and cilantro. Drizzle on the dressing and combine.
- Serve: You can either serve the salad now or chill it up to overnight before serving. Sprinkle on the avocado and cheese and serve with a lime wedge. Enjoy!
Tips For The best Mexican Pasta Salad
- Cook Pasta Just Right: Be sure to cook your pasta al dente—soft but still firm. Overcooked noodles can turn mushy and break apart when mixed.
- Use a Creamy Dressing You Love: I used Bolthouse Farms Cilantro Avocado Dressing, which you can find in the refrigerated section at Walmart or most grocery stores. Any cilantro lime or avocado-based dressing will work well.
- Try Other Dressings: Not a fan of avocado? Swap it out for a zesty vinaigrette, classic ranch, or your favorite creamy dressing.
- Adjust the Spice Level: Want more heat? Leave the jalapeño seeds in, or add extra peppers or a dash of hot sauce. Prefer it mild? Just skip the jalapeños.
- Make It Gluten-Free: Use gluten-free pasta and double-check that your dressing is gluten-free too.
More Easy Pasta Salad Recipes
How to Store
Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture and flavor, give the salad a good stir and let it sit at room temperature for about 10–15 minutes before serving. If the dressing has thickened, you can mix in a splash of water or extra dressing to freshen it up.
Other Easy Salad Recipes
- Panera Fuji Apple Salad
- Tomato Cucumber Avocado Salad
- Watermelon Salad
- Ranch Potato Salad
- Sub Sandwich in a Bowl
- Tortellini Pasta Salad
- Pesto Pasta Salad
Mexican Pasta Salad
Serves — 10
Mexican Pasta Salad is filled with south-of-the-border ingredients and flavors, all tossed together in a deliciously creamy avocado dressing. The perfect way to feed your friends at your next potluck or warm-weather gathering.
Prep Time 15 minutes
Total Time 15 minutes
Ingredients
- 12 ounces box bowtie pasta cooked, drained, and cooled
- 15 ounces can of black beans drained and rinsed
- 15 ounces can of yellow kernel corn drained and rinsed
- 1 pint package of grape tomatoes chopped
- 1 jalapeno seeded and diced
- ½ cup red onion diced
- ⅓ cup cilantro chopped
- ¾ cup avocado dressing
- 2 large avocados diced
- 1 cup queso fresco crumbled
- Lime wedges optional garnish
Instructions
- In a large mixing bowl, gently mix together the cooked and cooled bowtie pasta, black beans, corn, grape tomatoes, jalapeno, red onion, and cilantro until combined.
- Drizzle on the dressing and gently combine to coat the salad.
- You can either serve the salad now or chill it up to overnight before serving.
- When ready to serve the salad, sprinkle on the diced avocado and cheese and serve with a lime wedge garnish, optional.
Jenn’s Notes
Storage:
- To Store: Store any leftover Mexican Pasta Salad in an airtight container in the refrigerator for up to 3 days.
- Don’t over cook your pasta. You should cook the noodles just until al-dente; any longer and they will become mushy and fall apart when mixed with the other ingredients.
- I used Bolthouse Farm’s Cilantro Avocado dressing. It can be found in the refrigerated dressings in your local Walmart or supermarket. You can also use another cilantro lime or avocado dressing if you wish.
- If you prefer a different type of dressing, you could swap out the avocado dressing for a different flavor, such as a vinaigrette or ranch dressing.
- If you prefer a spicier salad, leave the jalapeño seeds in, add additional or hotter peppers or hot sauce to the dressing. If you prefer a milder salad, you can omit the jalapeño altogether.
- If you need to make the recipe gluten free, you can substitute the bowtie pasta with gluten free pasta and be sure to use a gluten free dressing.
Nutrition Info
Calories: 402kcal | Carbohydrates: 46g | Protein: 12g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 563mg | Potassium: 609mg | Fiber: 8g | Sugar: 5g | Vitamin A: 629IU | Vitamin C: 15mg | Calcium: 113mg | Iron: 2mg
Easy to make and absolutely delicious! My guests loved it!😊