Mexican Pasta Salad
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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? Enter: Mexican pasta salad! It's got everything ā creamy avocados, sweet corn, hearty black beans, crunchy green peppers, red onions, and tender pastaāall drenched in a dreamy chipotle lime dressing!
Keep the inspired pasta salads going, with this delicious Greek pasta salad recipe, or this pasta salad with Italian dressing.
This Mexican pasta salad is the perfect mix of contrasting flavors and textures, making it interesting with every bite. The dressing is perfect ā it might seem a tad salty on its own, but once it melds with the pasta and veggies, it balances out, adding a fiesta of flavor. With crisp vegetables, hearty black beans, and the creamy kick of chipotle lime dressing, it's a crowd-pleasing dish!
Ingredients notes
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:Ā Use a short pasta, like fusilli. You can also use your favorite gluten-free pasta ā we like chickpea pasta.
- 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!
How to make Mexican pasta salad?
Pasta salads are known for their simplicity ā you just boil some pasta and toss it with veggies, easy! This Mexican corn pasta salad follows suit as a fuss-free dish that's simple to make, yet big on flavor! This is how you whip it up:
- Cook pasta: Boil up your pasta until al dente!
- Shake dressing: Add all the chipotle lime dressing sauce ingredients to a jar, and shake to mix!
- Assemble: Get a large bowl and add the pasta and all the veggies. Drizzle the dressing over top, stir it all together, and go impress your friends!
Creamy chipotle lime dressing
A pasta salad is only as good as what it's tossed in, and this Mexican pasta salad recipe is taken to the next level with a flavor-packed chipotle lime dressing: it's zingy, smoky, creamy, herby, and all-round 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, simply 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 ā but we promise it'll work! The reason why is that the dressing needs to be salty enough to season all of the pasta and veggies you throw in. Once you pour it on and toss it around, you'll find that it's perfectly balanced.
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 ā 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:Ā Throw in some additional herbs to keep it really fresh, like parsley.
- Spicy: Play with the spice level by using more or less jalapeƱo, 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.
Watch the Mexican Pasta Salad video
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
How do I make this Mexican pasta salad dairy-free, gluten-free, or vegan?
To make it gluten-free, use your favorite gluten-free pasta ā we suggest chickpea pasta! The texture of gluten-free pasta tends to be softer than that of regular pasta, so cook it for a little bit less time than the packaging suggests so it maintains some texture.
To make it dairy-free or vegan, use a vegan yogurt or vegan mayo.
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 less jalapeƱo.
How do I store leftover Mexican pasta salad?
Store your leftover Mexican pasta salad in an airtight container in the fridge for up to 2-3 days. The avocado may brown over time, so it's best to consume the salad within the first day or two, or store it without the avocado, adding it in fresh each time.
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.
More pasta salad recipes
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)
- Ā¼ cup minced red onion
- Ā¼ cup chopped cilantro
- 1 green pepper (minced)
- 1 avocado (diced)
- 1 jalapeƱo (finely minced)
Chipotle Lime Dressing
- Ā¾ cup greek yogurt (see notes)
- Ā½ cup lime juice (fresh is best)
- Ā¼ 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
- Ā½ 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.Ā¾ cup greek yogurt, Ā½ cup lime juice, Ā¼ cup avocado oil, 3 tablespoons adobo sauce, 1 teaspoon EACH: oregano and sea salt, Ā½ teaspoon black pepper, 1 clove garlic
- Place the cooked pasta, corn, cherry tomatoes, black beans, red onion, cilantro, green pepper, avocado, and jalapeƱo 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, Ā¼ cup minced red onion, Ā¼ cup chopped cilantro, 1 green pepper, 1 avocado, 1 jalapeƱo, 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.
For more inspiration, check out all of our Mexican and Southwest-inspired recipes!
Do you have any tips on how to use chickpea pasta for the pasta salad without it falling apart into mush? I have stopped using chickpea pasta for pasta salads for this reason! It totally turns into a mushy shredded mess why I try and mix it all together šĀ
Gluten-free pasta is definitely tricky and each brand is a little different. I usually cook it for a little less than what the package says then shock it under cold water to stop the cooking. š
I made this recipe for a luncheon and it was absolutely delicious. I would definitely recommend it.
I just would like to note that it took my husband and I, working together, approximately 1/2 hour to make the salad and the dressing, not counting cook time. I would not say 15 minute prep time.
Would Adobo Sauce I found on Amazon work. Ā It doesnāt have Peppers in it?? Ā Just the Sauce. Ā It says itās thick. Ā
That sounds like the right stuff. š
Delicious summer salad. Ā I used gluten free spiral pasta and Hellmanās mayo as out of vegan option. Ā Grandkids went back for seconds and thirds!Ā
I don’t have adobo sauce. Will chipotle black pepper seasoning work, do you think?
I’m not familiar with that seasoning but it does sound like it might work.
Oh My! I went to heaven and back, for 2nds that is!!!
This was such a party in the mouth recipe. I loved the tangy flavors. It is going into our rotation. Thanks for sharing your delicious recipe with us. Food challenges might not be such a hard thing anymore.
That’s so great to hear! Thank you for letting us know!
This recipe is SO easy and delicious!! The chipotle lime dressing is so tasty. I used fat-free greek yogurt and only 2 Tbsp of oil to cut down the fat & calories, and it was still very flavorful. I usually make twice as much dressing in pasta salad recipes because I hate when a pasta salad is too “dry,” but this was the perfect ratio of dressing to salad. I also omitted the jalapeno- The adobo sauce from the chipotle peppers gave it plenty of kick. I made this for myself (and brought it for lunches at work), but I’m going to bring this to my next work putluck and I’m sure it will be a hit! Thanks for the great recipe!
You’re so welcome!
I made this for my grandsons scout camp family day. It was a hit! Brought home a empty dish.
So happy to hear that the recipe was a hit!
Should I make the day of or day before??Ā
It can easily be made the day before if you want to plan ahead.
Ive found chipotle lime dressing online, may be easier than making it homemade. Any idea on how much of the dressing i need to pour?
About a cup!
would any veg oil be fine ? like canola or olive?
Yep! Any light flavored oil will work well. š
Holy expletive, I just made this, and it is delicious! Itās a beautiful way to make winter in NYC a little cheerier. A number of notes:
Proving Iām a tragic saltaholic, I actually would probably double the amount of salt next time, but the recipe as is would satisfy normal people š
I didnāt have enough tomatoes or pasta on hand, so I supplemented with minced carrot. I used more cilantro than called for because yum. I recommend a less than ripe avocado to withstand the dressing and tossing without becoming an unrecognizable mushy mess. I suspect you could get creative with the ingredients and use almost any combo of crunchy veggies. Radish would be great, just like they serve on Mexican street tacos!
I used red lentil rotini, which worked great, especially because of the color. Using alternative pastas is a great idea because they hold up well to the saucing and tossing!
I used slightly hot Anaheim pepper rather than bell, and I used a whole jalapeƱo. That is zesty!!
Next time I will use a food processor to blend the chilis in sauce and strain the liquid into the dressing to intensify the flavor and texture.
Measuring dressing ingredients into a mason jar was a pain, and I think whisking in a bowl would suffice.
Overall a really delicious and genius recipe. I canāt wait to taste again tomorrow after the flavors have melded. I think serving at room temperature would be divine. Thanks so much for a wonderful recipe.
I’m so happy you enjoyed the recipe! And good call on the hot pepper. Spicy is always better in my books!
This looks amazing! I’m going to try and make this recipe and see if it’s something that works for our summer parties at the lake house in Clear Lake, California. We typically serve around 100 people over the weekend, do you think this recipe is easy to scale for that many people?
That sounds like a big party! I definitely haven’t scaled it to that size before but I don’t see any reason why it wouldn’t work. š
Hi! I must have pit in too much adobo sauce, my salad is way too spicy! Any suggestion on how to tame it?
Thanks
If you’re finding it too spicy you can add some extra yogurt or put in a scoop of mayonnaise. That should do it!
You’re right this is the best pasta salad ever! I was skeptical about the chickapea pasta cause I’ve tried some gluten free pasta that I didn’t like but this one was just like you said it is. Making this again for a family bbq next weekend!
Isn’t it great? I can’t get enough of it. Happy to hear you like it too!!
This dish looks awesome!
It really is my favorite pasta salad recipe!!
Can’t wit to try this ASAP!! I know we already love Mexican salads and the addition of Chickapea makes it perfect for an easy summer dinner
Chickapea really is the best pasta, isn’t it?