Tex-Mex Pasta Salad

Why You’ll Love This Recipe

This pasta salad is hearty, refreshing, and bursting with Southwestern flavors. The creamy, tangy dressing ties everything together, while the mix of beans, corn, and vegetables makes it both satisfying and nutritious. It’s also easy to customize with your favorite Tex-Mex ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Short pasta (such as rotini, penne, or shells)
• Black beans, rinsed and drained
• Corn (fresh, frozen, or canned)
• Red bell pepper, diced
• Cherry tomatoes, halved
• Red onion, finely chopped
• Fresh cilantro, chopped
• Avocado, diced (optional)

For the dressing:

• Mayonnaise or vegan mayo
• Sour cream or Greek yogurt
• Lime juice
• Taco seasoning or a blend of chili powder, cumin, and paprika
• Salt and black pepper, to taste

Directions

1. Cook pasta according to package directions until al dente. Drain and rinse under cold water.
2. In a large bowl, combine cooked pasta, black beans, corn, bell pepper, tomatoes, onion, and cilantro.
3. In a separate bowl, whisk together mayonnaise, sour cream, lime juice, and taco seasoning until smooth.
4. Pour the dressing over the pasta mixture and toss until well coated.
5. Chill for at least 1 hour before serving.
6. Add diced avocado just before serving for freshness.

Servings and timing

This recipe serves about 8–10 people.
Prep time: 20 minutes
Cook time: 10 minutes
Chilling time: 1 hour
Total time: 1 hour 30 minutes

Variations

• Add shredded cheddar or pepper jack cheese for extra creaminess.
• Mix in jalapeños for heat.
• Use whole wheat or gluten-free pasta to suit dietary needs.
• Swap mayo and sour cream for an olive oil and lime juice vinaigrette for a lighter option.
• Add grilled chicken or shrimp to make it a complete meal.

Storage/Reheating

Store Tex-Mex pasta salad in an airtight container in the refrigerator for up to 3 days. Stir before serving, as the dressing may settle. Avocado should be added fresh to avoid browning. Freezing is not recommended. Since this is a cold salad, reheating is not required.

FAQs

Can I make this pasta salad ahead of time?

Yes, it’s perfect for prepping a day ahead. Just wait to add avocado until right before serving.

Can I use canned corn?

Yes, canned, fresh, or frozen corn all work well in this recipe.

Is this pasta salad spicy?

It’s mildly spiced, but you can add jalapeños or hot sauce to increase the heat.

Can I make it vegan?

Yes, use vegan mayo and dairy-free sour cream or yogurt.

Can I serve this warm instead of chilled?

It’s best served chilled, but you can enjoy it slightly warm if preferred.

What pasta shape works best?

Short pasta like rotini, penne, or shells holds the dressing and mix-ins well.

Can I use a store-bought dressing?

Yes, a chipotle ranch or southwest-style dressing works as a shortcut.

How long does it need to chill?

At least 1 hour for the best flavor and texture.

Can I add protein?

Yes, grilled chicken, steak, shrimp, or tofu are excellent additions.

How do I keep pasta salad from drying out?

If making ahead, reserve a little dressing to stir in right before serving.

Conclusion

Tex-Mex pasta salad is a zesty, hearty, and versatile dish that’s ideal for gatherings or weeknight meals. With its mix of beans, corn, veggies, and creamy dressing, it’s full of bold flavors and satisfying textures. Whether served as a side or main dish, this pasta salad is sure to become a favorite.

Tex-Mex Pasta Salad

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Tex-Mex pasta salad is a hearty, colorful dish featuring pasta, black beans, corn, fresh veggies, and a zesty creamy dressing. It’s bold, refreshing, and perfect for potlucks, barbecues, or family meals.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 8–10 servings
• Category: Salad, Side Dish, Main Course
• Method: No Bake, Chilled
• Cuisine: Tex-Mex
• Diet: Vegetarian

Ingredients

1. 1 lb short pasta (rotini, penne, or shells)
2. 1 can (15 oz) black beans, rinsed and drained
3. 1 cup corn (fresh, frozen, or canned)
4. 1 red bell pepper, diced
5. 1 cup cherry tomatoes, halved
6. 1/2 red onion, finely chopped
7. 1/4 cup fresh cilantro, chopped
8. 1 avocado, diced (optional)

For the dressing:

• 1/2 cup mayonnaise or vegan mayo
• 1/2 cup sour cream or Greek yogurt
• 3 tbsp lime juice
• 2 tbsp taco seasoning (or 1 tsp chili powder, 1 tsp cumin, 1 tsp paprika)
• Salt and black pepper, to taste

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Instructions

Cook pasta according to package directions until al dente. Drain and rinse under cold water.

1. In a large bowl, combine cooked pasta, black beans, corn, bell pepper, tomatoes, onion, and cilantro.
2. In a separate bowl, whisk together mayonnaise, sour cream, lime juice, and taco seasoning until smooth.
3. Pour the dressing over the pasta mixture and toss until evenly coated.
4. Chill for at least 1 hour before serving.
5. Add diced avocado just before serving for best freshness.

Notes

1. Add shredded cheddar or pepper jack for extra creaminess.
2. Mix in jalapeños for added spice.
3. Use whole wheat or gluten-free pasta for dietary needs.
4. Substitute with a lime vinaigrette for a lighter version.
5. Store in the fridge for up to 3 days; add avocado fresh to prevent browning.

Nutrition

• Serving Size: 1/10 of recipe
• Calories: 280
• Sugar: 4g
• Sodium: 380mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 6g
• Protein: 8g
• Cholesterol: 10mg