Mexican Pasta Salad
Indulge in a vibrant Mexican Pasta Salad that’s perfect for any gathering! This refreshing dish combines al dente pasta with sweet charred corn, crunchy bell peppers, creamy avocado, and protein-packed black beans, all enveloped in a zesty taco-spiced dressing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Boiling/Grilling
- Cuisine: Mexican
Ingredients
Scale
- 1 pound dried pasta (rotini or fusilli)
- 2 medium ears of corn (or 1 cup corn kernels)
- 3 medium bell peppers (variety of colors)
- 1 can black beans (15 ounces, drained and rinsed)
- ½ small red onion (diced)
- ¼ cup fresh cilantro (chopped)
- 1 large avocado (diced)
- 8 ounces cherry tomatoes (halved)
- ¾ cup mayonnaise
- 1½ cups sour cream
- 3 tablespoons taco seasoning
- 4 teaspoons lime juice
- 2 cloves garlic (minced)
- Salt to taste
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente. Drain and rinse under cold water.
- Grill or sauté the corn until lightly charred. Cool slightly and cut off the kernels.
- Whisk together mayonnaise, sour cream, taco seasoning, lime juice, garlic, and salt in a bowl.
- In a large mixing bowl, combine cooled pasta with corn, bell peppers, black beans, onion, cilantro, avocado, and tomatoes.
- Pour the dressing over the salad and toss until well coated. Chill for at least an hour before serving.
Nutrition
- Serving Size: 1 cup (about 240g)
- Calories: 350
- Sugar: 5g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 30mg
Find it online: https://easykitchenlove.com/mexican-pasta-salad-2/