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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.

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

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

Find it online: https://thefamilycooking.com/tex-mex-pasta-salad/