Mexican Pasta Salad Recipe
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 - creamy avocados, sweet corn, hearty black beans, crunchy green peppers, red onions, and tender pasta—all drenched in a dreamy chipotle lime dressing!
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
Notes
Salt: The dressing will taste quite salty. This is ok, as it is the salt for the entire pasta salad.
For a richer flavor, use ½ cup yogurt + ¼ cup mayonnaise.
How to store: 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 and add it fresh each time.
Serving: 1 serving = ⅙ of the recipe, Calories: 456kcal, Carbohydrates: 62g, Protein: 17g, Fat: 17g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 1mg, Sodium: 1957mg, Potassium: 826mg, Fiber: 11g, Sugar: 7g, Vitamin A: 533IU, Vitamin C: 43mg, Calcium: 90mg, Iron: 3mg