Mexican Pasta Salad
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If you want a flavorful side dish for your next Mexican-inspired feast, then this Mexican pasta salad is a quick and easy recipe that just might steal the spotlight. Every time I bring this to a potluck, I’m asked for the recipe – it’s a crowd favorite, and I’m excited to share my essential pasta salad tip.
Ever caught yourself mulling over what dish would steal the show at a potluck? Or make a delicious side dish for a Mexican main or a tasty lunch? I’ve got you. I’ve been tweaking this recipe for years, and I can confidently now say that it is the best Mexican pasta salad ever.
The trick is to make the dressing a tad salty on its own so once it melds with the pasta and veggies, it balances out, adding a flavor fiesta. I’ve made this for countless gatherings, and it’s always a huge hit.
Mexican pasta salad recipe ingredients
This Mexican street corn pasta salad is bursting with vibrant flavors, inspired by Mexico! Fresh veggies mix with pasta, then it’s tossed in an irresistible dressing! Gather these items:
- Pasta: Use a short pasta, like fusilli.
- Other ingredients: Add bursts of flavor with sweet corn, juicy cherry tomatoes, hearty black beans, zesty red onion, fragrant cilantro, crisp green pepper, and creamy avocado.
- Chipotle lime dressing: Greek yogurt, fresh lime juice, avocado oil, adobo sauce, oregano, sea salt, black pepper, and garlic clove come together to make a creamy dressing with a touch of smoky heat and a tang of lime. It’s delicious!
Creamy chipotle lime dressing
A pasta salad is only as good as what it’s tossed in, and this Mexican pasta salad recipe is elevated with a flavor-packed chipotle lime dressing: it’s zingy, smoky, creamy, herby, and all-around delicious.
This dressing is made with freshly squeezed lime juice, chipotle sauce, garlic, a little oregano, and thick Greek yogurt. To make this a vegan pasta salad, use your favorite vegan yogurt or vegan mayo in place of the Greek yogurt.
One thing to note is that if you try this dressing before pouring it over the pasta salad, it’ll taste too salty – but we promise it’ll work! The reason is that the dressing needs to be salty enough to season all the pasta and veggies you add. Once you pour it on and toss it around, you’ll find that it’s perfectly balanced.
Pasta salad Mexican variations
This Mexican pasta salad is not just delicious; it’s also incredibly versatile. Whether you’re looking to clear out your fridge or bulk up the meal with some extra protein, this recipe has you covered. Here’s how you can get creative:
- Add a protein: Bulk out your pasta salad by making some protein. Add bite sized pieces of your favorite protein. Add Mexican chicken, chili lime shrimp, chimichurri steak bites, tofu, or bacon.
- Other veggies: Add some roasted red bell pepper or diced cucumber for extra freshness. Roasted sweet potato cubes add a hearty sweetness.
- Pasta: Mix up the type of pasta – use penne, farfelle, bowtie, elbow macaroni, or gemelli. Swap it out for your favorite gluten-free pasta if needed.
- Sliced olives: Briny black olives provide a contrasting depth of flavor.
- Fresh herbs: Throw in some additional herbs to keep it really fresh, like parsley.
- Spicy: Play with the spice level by using more or less jalapeño, or by adjusting the amount of adobo in the dressing. You can also throw in a sprinkle of chili flakes if you like extra spice.
- Dressing: Swap out the dressing for another dressing of your preference. Cilantro lime ranch tastes great on pasta salad!
- Corn chips: Crumbled corn chips or tortilla strips can add a satisfying crunch and a hint of corn flavor to each bite.
- Cheese: Add cubed pepper jack, monterrey, or a sharp cheddar.
What to serve with Mexican pasta salad
Whether you’re planning a picnic in the park, hosting a lively potluck, or craving a burst of flavor as a standalone meal, this Mexican pasta salad will bring the flavor! Serve it alone or with a protein, like chili lime shrimp, chimichurri steak bites, or marinated Mexican chicken. If you’re having a fiesta, make it a table spread with some corn salsa, easy guacamole, or a Mexican cucumber salad.
It works beside any Mexican inspired mains like grilled steak tacos, green chicken enchiladas, or sweet potato nachos.
Recipe FAQs
Can I make Mexican pasta salad ahead of time?
You can easily make this ahead of time. Prepare the pasta, chop the vegetables, and make the dressing ahead of time. Store them separately in airtight containers in the refrigerator and assemble the salad just before serving for the best taste and texture, giving the dressing another shake before pouring it over the salad.
Can I adjust the level of spiciness?
Yes. Adjust the amount of adobo sauce in the dressing to your preferred level of heat, starting with a small amount and gradually adding more to taste. You can also add more or fewer jalapeños.
Where do I find adobo sauce?
If you buy a jar or can of chipotle peppers, the adobo sauce is what the peppers are submerged in! In a supermarket, you’ll often find these in the aisle alongside other Mexican foods.
Watch how to make this Mexican pasta salad
Mexican Pasta Salad Recipe
Ingredients
Mexican Pasta Salad
- 8 ounces dried pasta
- 2 cups frozen corn (thawed)
- 2 cups halved cherry tomatoes
- 15 ounce can of black beans (drained and rinsed)
- ¼ cup minced red onion
- ¼ cup chopped cilantro
- 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 EACH: oregano and sea salt
- 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.8 ounces dried pasta
- While the pasta is cooking, add all the chipotle lime dressing ingredients to a 2-cup mason jar and shake to mix.¾ cup greek yogurt, ½ cup lime juice, ¼ cup avocado oil, 3 tablespoons adobo sauce, 1 teaspoon EACH: oregano and sea salt, ½ teaspoon black pepper, 1 clove garlic
- 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.2 cups halved cherry tomatoes, 15 ounce can of black beans, ¼ cup minced red onion, ¼ cup chopped cilantro, 1 green pepper, 1 avocado, 1 jalapeño, 2 cups frozen corn
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Really good. Loved it. Will be making again. I added some honey to the dressing because I thought the lime was a little too strong and needed something to take the edge off. So if you feel the same way, add about a tablespoon of honey and I feel it balances things a little better.
Thank you so much for the review!