Pasta Salad
A vibrant and creamy Tex-Mex pasta salad loaded with corn, black beans, and colorful peppers, all tossed in a zesty, homemade dressing. Perfect for picnics, potlucks, or a light summer meal.
For 6 servings
6 steps. 10 minutes total.
- 1
Step 1
- a.Cook the pasta in a large pot of generously salted boiling water according to package directions until al dente, typically 8-10 minutes. Drain the pasta immediately and rinse thoroughly under cold running water to halt the cooking process and cool it down. Shake off excess water and transfer to a large mixing bowl.
- 2
While the pasta is cooking, prepare the dressing
- a.In a separate medium bowl, whisk together the mayonnaise, sour cream, fresh lime juice, and taco seasoning until the mixture is smooth and creamy. Season with salt and black pepper to your liking.
- 3
Step 3
- a.To the large bowl with the cooled pasta, add the rinsed and drained black beans, drained corn, diced red bell pepper, diced red onion, minced jalapeño (if using), and freshly chopped cilantro.
- 4
Pour the prepared creamy dressing over the pasta and vegetable mixture
- a.Use a large spoon or spatula to gently toss everything together until all ingredients are evenly coated.
- 5
For the best flavor, cover the bowl and refrigerate for at least 30 minutes
- a.This allows the flavors to meld together. For optimal results, chill for 1-2 hours before serving.
- 6
Step 6
- a.Just before serving, gently fold in the diced avocado (if using) to prevent it from browning. Give the salad a final stir, taste, and adjust seasoning with more salt, pepper, or lime juice if needed. Serve chilled.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinsing the pasta under cold water is crucial; it stops the cooking process and removes excess starch, preventing a gummy texture.
- 2For a smokier flavor, add 1 tablespoon of adobo sauce from a can of chipotle peppers to the dressing.
- 3To save time, you can prepare the dressing and chop the vegetables while the pasta is cooking.
- 4If the salad seems a bit dry after chilling (pasta absorbs moisture), stir in a tablespoon of milk or a little extra lime juice to loosen it up.
- 5Add the avocado just before serving to prevent it from browning and becoming mushy.
- 6For extra protein, mix in shredded rotisserie chicken, grilled shrimp, or crumbled cotija cheese.
Adapt it for your goals.
Protein Boost
Add 1.5 cups of cooked, shredded chicken, grilled shrimp, or crumbled cotija cheese for a more substantial meal.
Vegan VersionVegan Version
Substitute the mayonnaise with a vegan mayo and the sour cream with a plant-based sour cream or unsweetened coconut yogurt.
Vinaigrette StyleVinaigrette Style
For a lighter dressing, skip the mayo and sour cream. Whisk together 1/3 cup olive oil, 1/4 cup lime juice, 1 tbsp taco seasoning, and 1 tsp agave or honey.
Extra VeggiesExtra Veggies
Feel free to add other vegetables like diced cucumber, cherry tomatoes (halved), or chopped green onions.
Why this is on our healthy list.
High in Fiber
The black beans, corn, and vegetables in this salad provide a significant amount of dietary fiber, which is essential for digestive health, blood sugar regulation, and promoting a feeling of fullness.
Good Source of Plant-Based Protein
Black beans are an excellent source of plant-based protein, which helps in muscle repair and maintenance, making this salad a satisfying and nutritious option.
Rich in Vitamins and Antioxidants
Colorful ingredients like red bell pepper, red onion, and cilantro are packed with vitamins A and C, as well as antioxidants that help protect your body from cellular damage.
Frequently asked questions
A 1.5 cup serving of this Tex-Mex Pasta Salad contains approximately 450-500 calories, depending on the specific brands of mayonnaise and sour cream used. Adding avocado will increase the calorie count slightly.