Mexican Pasta Salad
A bright, crunchy pasta salad loaded with black beans, corn, cherry tomatoes, and a lime-cumin dressing that tastes like summer in a bowl.
Ingredients
Pasta and Base Ingredients
- 8 ounces rotini or penne pasta Rotini traps dressing well; penne is a good hearty alternative.
- 1 can (15 oz) black beans, rinsed and drained Canned beans save time; cooked dried beans also work.
- 1 cup cherry tomatoes, halved Grape tomatoes are fine too.
- 1 cup corn (fresh, frozen, or canned) Charred fresh corn adds a smoky note.
- 1 piece bell pepper, diced Red or orange sweet peppers contrast nicely.
- ½ piece red onion, finely chopped Swap for green onions if you want a milder bite.
- ½ cup cilantro, chopped Parsley can be used if cilantro isn’t your thing.
- 1 piece avocado, diced (optional) Add right before serving to avoid browning.
Dressing
- ½ teaspoon cumin Toasted cumin seeds ground add depth.
- ½ teaspoon chili powder Smoked paprika is a nice alternative for a milder smokiness.
- 2 pieces limes, juiced About 3–4 tablespoons; lemon works in a pinch.
- ¼ cup olive oil Neutral oil or avocado oil if preferred.
- Salt and pepper to taste
Instructions
Preparation
- Bring a large pot of salted water to a rolling boil.
- Add the pasta and cook according to the package directions until al dente (usually 8–11 minutes). Drain well.
- Rinse under cold water to stop cooking and cool the pasta.
- While the pasta cooks, chop the bell pepper, red onion, cilantro, and avocado. Halve the cherry tomatoes. Prepare the corn (cut off cob, thaw, or drain).
Mixing
- In a large mixing bowl combine the cooled pasta, black beans, tomatoes, corn, diced bell pepper, onion, and cilantro.
- In a small bowl whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper until emulsified. Taste and adjust—add a bit more lime if you want extra brightness.
- Pour the dressing over the pasta mixture. Toss gently until everything is evenly coated.
- Taste and adjust seasoning. If using avocado, stir it in just before serving so it stays vibrant.
Chill
- For best flavor, refrigerate 20–30 minutes to let the flavors marry before serving. Serve chilled or at cool room temperature.
Notes
Refrigerate in an airtight container for up to 3–4 days. Keep avocado separate if you want to maintain a fresh look. Do not freeze this salad, as avocado and tomatoes break down and the texture suffers.