Mexican Pasta Salad Recipe
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
456 kcal
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Course
Dinner
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Cuisine
North American
Mexican Pasta Salad Recipe
Description
The Mexican Pasta Salad Recipe highlights a mix of cooked pasta, corn, black beans, cherry tomatoes, red onion, cilantro, green pepper, avocado, and jalapeño. The addition of a chipotle lime dressing made from Greek yogurt, lime juice, avocado oil, adobo sauce, oregano, salt, pepper, and garlic delivers a smoky, tangy, and creamy coating to the salad. The combination of textures ranges from tender pasta to crunchy vegetables, with the creamy avocado balancing the fresh flavors.
The preparation involves cooking pasta until al dente and mixing it with fresh and thawed ingredients before tossing everything in the spicy chipotle lime dressing. The salad is served cold or at room temperature, making it suitable for warm weather meals or gatherings.
Because the dressing contains salt intended for the whole salad, additional seasoning should be adjusted thoughtfully. Using a mix of Greek yogurt and mayonnaise can yield a richer dressing. For gluten-free options, substituting standard pasta for chickpea-based pasta is recommended.
Ingredients
Mexican Pasta Salad
- 8 ounces dried pasta
- 2 cups corn thawed, frozen
- 2 cups cherry tomato halved
- 15 ounce black bean drained and rinsed, canned
- ¼ cup red onion minced
- ¼ cup cilantro chopped
- 1 green pepper minced
- 1 avocado diced
- 1 jalapeño finely minced
Chipotle Lime Dressing
- ¾ cup Greek yogurt see notes
- ½ cup lime juice fresh is best
- ¼ cup avocado oil or another neutral-flavored oil
- 3 tablespoons adobo sauce the sauce that comes in jars of chipotle peppers
- 1 teaspoon oregano each
- 1 teaspoon sea salt each
- ½ teaspoon black pepper
- 1 clove garlic finely minced
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the pasta to the pot and cook according to the package directions, until the pasta is al dente. Drain and set aside.
- While the pasta is cooking, add all the chipotle lime dressing ingredients to a 2-cup mason jar and shake to mix.
- Place the cooked pasta, corn, cherry tomatoes, black beans, red onion, cilantro, green pepper, avocado, and jalapeño in a large salad bowl. Pour the dressing over the top and toss to mix everything together.
Notes
- The dressing is salty by design to season the entire pasta salad, so adjust additional salt carefully.
- For a creamier dressing, mix half Greek yogurt with a quarter cup of mayonnaise.
- Chickpea pasta spirals make a gluten-free substitution for regular pasta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Serving | 1 serving = ⅙ of the recipe | |
| Calories | 456kcal | 23% |
| Carbohydrates | 62g | 21% |
| Protein | 17g | 34% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 1957mg | 82% |
| Potassium | 826mg | 18% |
| Fiber | 11g | 44% |
| Sugar | 7g | 14% |
| Vitamin A | 533IU | 11% |
| Vitamin C | 43mg | 48% |
| Calcium | 90mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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