Name: Mexican Pasta Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 8 ounces dried uncooked pasta (jumbo elbow macaroni recommended); 1 can (15.5 ounces) black beans, rinsed and drained; 1 cup corn, thawed if frozen; 1 cup tomatoes, diced; 3 tbsp cilantro, chopped; 1/4 cup red onion, diced; 1/4 cup mayonnaise; 1/2 cup sour cream; 3 tbsp chipotle in adobo, sauce only; 1/2 tsp chili powder; 1/2 tsp cumin; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 medium lime, juiced; Salt and pepper to taste; Avocado, sliced or diced for serving

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Introduction

This Mexican Pasta Salad is a vibrant and flavorful dish perfect for summer gatherings or a refreshing weeknight meal. Combining hearty pasta with black beans, corn, and a smoky chipotle dressing, it’s both satisfying and easy to make.

A white bowl filled with a colorful pasta salad showing three main layers: at the bottom, light beige elbow macaroni with a smooth texture, mixed evenly throughout with small black beans. The middle layer includes bright yellow corn kernels and small pieces of chopped red onion, offering a contrast of shiny and crisp textures. The top layer features scattered chopped red bell peppers and fresh green parsley leaves, adding vibrant splashes of red and green, all lightly coated with a creamy white dressing that ties the ingredients together, sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces dried uncooked pasta (jumbo elbow macaroni recommended)
1 can (15.5 ounces) black beans, rinsed and drained
1 cup corn, thawed if frozen
1 cup tomatoes, diced
3 tablespoons cilantro, chopped
1/4 cup red onion, diced
1/4 cup mayonnaise
1/2 cup sour cream
3 tablespoons chipotle in adobo, sauce only
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 medium lime, juiced
Salt and pepper to taste
Avocado, sliced for serving (optional)

Instructions

Step 1: Boil the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process, then set aside.
Step 2: In a large bowl, combine the cooked pasta with black beans, corn, diced tomatoes, chopped cilantro, and diced red onion.
Step 3: In a small bowl, whisk together mayonnaise, sour cream, chipotle in adobo sauce, chili powder, cumin, garlic powder, onion powder, and lime juice until smooth.
Step 4: Pour the dressing over the pasta mixture and toss well to coat everything evenly. Season with salt and pepper to taste.
Step 5: Serve immediately or chill in the refrigerator for a couple of hours to let the flavors meld. Garnish with sliced avocado before serving, if desired.

Tips & Variations

Use rotini or bowtie pasta if jumbo elbow macaroni is unavailable for a different texture.
Add diced jalapeños or a dash of hot sauce for extra heat.
For a lighter version, substitute Greek yogurt for sour cream.
Chilling the salad for at least an hour enhances the flavors and makes it more refreshing.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed cold or at room temperature. If the salad seems dry after refrigeration, stir in a little more sour cream or mayonnaise before serving.

How to Serve

A close-up view of a white bowl filled with a colorful pasta salad, showing about three layers: the bottom layer has small elbow macaroni with a light beige color and creamy texture, mixed evenly with black beans which are shiny and smooth. The middle layer features small pieces of yellow corn, and bits of red and purple onion adding a slight crunch and bright color contrast. The top layer has fresh green cilantro leaves and scattered red tomato pieces, all coated in a creamy dressing that binds them together. The bowl sits on a white marbled surface, enhancing the vivid colors of the salad. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, replace mayonnaise and sour cream with vegan alternatives or use mashed avocado for creaminess. Ensure the chipotle sauce you use is also vegan-friendly.

Does this salad freeze well?

This pasta salad is best enjoyed fresh or refrigerated. Freezing is not recommended as the dairy-based dressing and vegetables may separate and change texture upon thawing.