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Mexican Pasta Salad Recipe

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4.6 from 116 reviews

This vibrant Mexican Pasta Salad combines al dente rotini pasta with fresh vegetables, black beans, and a zesty lime-cumin dressing. Perfect as a refreshing side dish or light main course, it features bright flavors and wholesome ingredients for a healthy and colorful meal.

Ingredients

Salad

  • 8 ounces rotini or penne pasta
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1 cup corn (fresh, frozen, or canned)
  • 1 bell pepper (any color), diced
  • ½ red onion, finely chopped
  • ½ cup cilantro, chopped
  • 1 avocado, diced (optional)

Dressing

  • Juice of 2 limes
  • ¼ cup olive oil
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • Salt and pepper to taste

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool the pasta and stop the cooking process.
  2. Prepare the Vegetables: While the pasta cooks, chop the bell pepper, finely chop the red onion, chop the cilantro, halve the cherry tomatoes, and dice the avocado if using. Prepare the corn as needed.
  3. Combine Ingredients: In a large mixing bowl, combine the cooled pasta, black beans, cherry tomatoes, corn, diced bell pepper, chopped red onion, and cilantro.
  4. Make the Dressing: In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, and pepper until the dressing is well emulsified and flavorful.
  5. Mix Everything Together: Pour the dressing over the salad mixture and toss gently to ensure everything is evenly coated with the dressing.
  6. Adjust Seasoning: Taste the salad and adjust the seasoning with additional salt, pepper, or lime juice if desired to suit your preference.
  7. Chill: For best flavor, chill the salad in the refrigerator for about 30 minutes before serving. This allows the flavors to meld beautifully.
  8. Serve: Just before serving, gently fold in the diced avocado for a creamy texture and fresh appeal, if desired.

Notes

  • Rinsing the pasta with cold water after cooking stops the cooking process and prevents it from becoming mushy.
  • The avocado is optional but adds creaminess and richness to the salad.
  • You can substitute the corn with fresh grilled corn for a smoky flavor.
  • This salad can be made a few hours ahead of time and kept refrigerated, but add avocado just before serving to avoid browning.
  • Adjust the spice level by increasing or decreasing the chili powder according to taste.

Find it online: https://forkvista.com/mexican-pasta-salad-recipe/