Mexican Pasta Salad With Creamy Dressing

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This Mexican Pasta Salad With Creamy Dressing is a burst of color and flavor that will remind you of sunny days and outdoor gatherings.

It’s perfect for potlucks, barbecues, or just a quick weeknight dinner when you crave something fresh and satisfying.

The combination of pasta, fresh vegetables, and a creamy dressing will make your taste buds sing.

Plus, it’s super easy to make and can be customized to your liking!

Why This Recipe Is a Must-Try

There’s something special about pasta salads—they’re hearty, versatile, and can be made ahead of time.

This Mexican twist brings together some of the freshest ingredients, including sweet corn, crunchy bell peppers, and creamy avocados.

The creamy dressing ties everything together, adding a delightful richness that will have everyone coming back for seconds.

Whether it’s served as a side dish or a main course, this salad is sure to impress.

Ingredients

To make this delicious Mexican Pasta Salad With Creamy Dressing, you will need the following ingredients:

• 16 ounces (450 g) pasta of your choice (rotini, penne, or farfalle work well)
• 2 medium ears of corn or 1 cup corn kernels
• 3 medium bell peppers (red, green, and yellow), diced
• 1 15-ounce can (425 g) black beans, drained and rinsed
• ½ small red onion, diced
• ¼ cup fresh cilantro, chopped
• 1 large avocado, diced
• 1 ½ cups cherry tomatoes, halved
• ¼ cup (65 g) cotija cheese, crumbled, or feta cheese

For the creamy dressing, you’ll need:

• ½ cup plain Greek yogurt
• ¼ cup mayonnaise
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• Salt and pepper, to taste

How To Make Mexican Pasta Salad With Creamy Dressing

Making this salad is a breeze! Just follow these simple steps.

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a boil.

Add your pasta and cook according to the package instructions until al dente.

Once cooked, drain the pasta and rinse it under cold water to stop the cooking process.

Set it aside in a large mixing bowl.

Step 2: Prepare the Corn

If you’re using fresh corn, you’ll want to cook it first.

Bring a pot of water to a boil and add the corn for about 5 minutes, or until tender.

Remove the corn from the water and let it cool, then cut the kernels off the cob.

If you’re using frozen or canned corn, just drain and rinse as needed.

Step 3: Chop the Vegetables

While the pasta and corn are cooling, chop your bell peppers, red onion, cilantro, and avocado.

Halve the cherry tomatoes as well.

Take your time with this step, as the fresh veggies are what make this salad so vibrant and tasty!

Step 4: Make the Creamy Dressing

In a small bowl, whisk together the Greek yogurt, mayonnaise, lime juice, olive oil, chili powder, garlic powder, and a little salt and pepper.

Adjust the seasoning to your taste.

This dressing is creamy and packed with flavor—perfect for the pasta salad.

Step 5: Combine Everything

In the large bowl with the cooled pasta, add the corn, diced bell peppers, black beans, red onion, cilantro, avocado, cherry tomatoes, and crumbled cheese.

Pour the dressing over the top and gently toss everything together until well combined.

Be careful not to mash the avocado!

Step 6: Chill and Serve

For the best flavor, let the salad chill in the fridge for at least 30 minutes before serving.

This allows all the flavors to meld together beautifully.

When ready to serve, give it a gentle toss and enjoy!

Expert Tips

• Don’t overcook the pasta! It should be al dente so it holds up well in the salad.
• Feel free to add more veggies! Zucchini, cucumber, or even jalapeño can create an even bigger flavor palette.
• If you’re making this salad ahead of time, consider adding the avocado just before serving to keep it fresh and green.
• Adjust the spices in the dressing according to your preference; you can make it spicier by adding more chili powder.

Variations and Customizations

• Swap out the black beans for kidney beans or chickpeas for a different flavor profile.
• For a cheesier salad, add more cotija or sprinkle some shredded cheese on top when serving.
• Vegetarian or looking for protein? Grilled chicken or shrimp can be a fantastic addition.
• Try different types of pasta like whole wheat or gluten-free for your dietary needs.

How to Store Leftovers

Store any leftovers in an airtight container in the refrigerator.

The salad can last for about 3 to 4 days, but keep in mind that the avocado may brown over time.

If you want to save it for longer, consider storing the avocado separately and adding it just before serving.

FAQ

Can I make this pasta salad ahead of time?

Absolutely! This pasta salad can be made a day in advance.

Just keep it covered in the fridge.

Add the avocado right before serving to keep it fresh.

What type of pasta works best for this salad?

You can use any pasta you like! Rotini, penne, or farfalle are great options as they hold the dressing well and provide a nice texture.

Can I use frozen corn instead of fresh?

Yes, frozen corn works perfectly! Just make sure to thaw and drain it before adding it to the salad.

Is there a way to make the dressing lighter?

Sure! You can use low-fat yogurt or reduce the amount of mayonnaise to lighten up the dressing without losing its creaminess.

You can also add more lime juice for extra flavor without adding calories.

Conclusion

This Mexican Pasta Salad With Creamy Dressing is not just a side dish; it’s a celebration of fresh, vibrant ingredients that come together in a way that feels both comforting and refreshing.

Whether you’re enjoying it at a picnic, a potluck, or as a healthy weekday meal, this salad is sure to become a favorite.

So grab your ingredients, follow the steps, and prepare for a flavor explosion that everyone will love.

Happy cooking!

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