Mexican Pasta Salad With Creamy Dressing
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.
Equipment
- Large Pot
- Mixing Bowl
- Small Bowl
Ingredients
Pasta
- 16 ounces pasta of your choice Rotini, penne, or farfalle work well.
Vegetables
- 2 medium ears of corn Or 1 cup corn kernels.
- 3 medium bell peppers Diced (red, green, and yellow).
- 1 15-ounce can 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 cotija cheese Or feta cheese, crumbled.
Creamy Dressing
- 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.
Instructions
- 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.
- 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.
- 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.
- Step 6: Chill and Serve - For the best flavor, let the salad chill in the fridge for at least 30 minutes before serving. When ready to serve, give it a gentle toss and enjoy!
Notes
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.