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Mexican Pasta Salad Recipe

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★★★★★

5 from 640 reviews

A vibrant and creamy Mexican Pasta Salad featuring al dente jumbo elbow macaroni, black beans, corn, fresh tomatoes, and a zesty chipotle adobo dressing. This refreshing salad is perfect for potlucks, picnics, or as a satisfying side dish with a hint of smoky spice.

Ingredients

Scale

Pasta Salad

  • 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

Dressing

  • 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

Optional Garnish

  • Avocado, sliced or diced for serving

Instructions

  1. Cook Pasta: Boil the jumbo elbow macaroni according to package instructions until al dente. Drain the pasta and rinse with cold water to cool it down and stop the cooking process. Set aside.
  2. Combine Salad Ingredients: In a large bowl, add the cooled pasta along with the rinsed black beans, thawed corn, diced tomatoes, chopped cilantro, and diced red onion. Mix gently to combine.
  3. Prepare Dressing: In a small bowl, whisk together the mayonnaise, sour cream, chipotle in adobo sauce, chili powder, cumin, garlic powder, onion powder, and freshly squeezed lime juice until smooth and well blended.
  4. Toss Salad with Dressing: Pour the dressing over the pasta mixture and toss thoroughly to ensure everything is well coated. Season with salt and pepper to taste.
  5. Chill and Serve: Serve the salad immediately or chill it in the refrigerator to let the flavors meld. Just before serving, garnish with sliced or diced avocado if desired for extra creaminess and flavor.

Notes

  • For best texture, rinse the cooked pasta with cold water to prevent it from sticking and overcooking.
  • The chipotle in adobo sauce adds smoky heat; adjust the amount or omit if you prefer a milder flavor.
  • Can be made a few hours ahead and refrigerated to enhance flavor absorption.
  • Add diced avocado right before serving to avoid browning.
  • Use jumbo elbow macaroni or similar shaped pasta to hold the dressing well.

Keywords: Mexican pasta salad, black bean pasta salad, chipotle dressing, summer salad, vegetarian pasta salad

Find it online: https://victoriablair.com/mexican-pasta-salad-recipe/