Description
This vibrant Mexican Pasta Salad with Creamy Dressing combines al dente rotini pasta with fresh vegetables, black beans, and a zesty, flavorful dressing. Perfect as a side dish or a light meal, it’s refreshing, colorful, and packed with bold Mexican-inspired flavors enhanced by creamy lime-spiked dressing.
Ingredients
Scale
Salad
- 8 ounces rotini or fusilli pasta
- 1 cup canned black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh, canned, or frozen and thawed)
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Creamy Dressing
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Salt to taste
Instructions
- Cook the pasta: Cook the rotini pasta according to the package instructions until it reaches an al dente texture. Once cooked, drain the pasta and rinse under cold water to stop the cooking process and cool it down.
- Prepare the salad mixture: In a large mixing bowl, combine the cooled pasta, black beans, cherry tomatoes, corn kernels, diced red bell pepper, finely chopped red onion, diced avocado, and chopped fresh cilantro. Add the juice of one lime and season with salt and pepper to taste.
- Make the creamy dressing: In a separate small bowl, whisk together the sour cream, mayonnaise, lime juice, chili powder, cumin, garlic powder, smoked paprika, and salt until you get a smooth, well-blended dressing.
- Toss the salad: Pour the creamy dressing over the pasta and vegetable mixture. Gently toss everything together to ensure all the ingredients are evenly coated with the dressing.
- Chill and serve: Taste the salad and adjust seasoning if needed. For the best flavor, cover and chill the salad in the refrigerator for at least 30 minutes before serving. Serve the salad cold as a refreshing side dish.
Notes
- You can substitute Greek yogurt for sour cream for a lighter, tangier dressing.
- Add diced jalapeño for a spicy kick if desired.
- Sprinkle crumbled cotija cheese on top before serving for extra flavor.
- Best enjoyed within a day because of the avocado, which can brown over time.
