Description
Creamy Mexican Pasta Salad is a bold and flavorful dish combining tender pasta with black beans, corn, peppers, and a creamy, zesty dressing, making it perfect for parties, BBQs, or weeknight sides.
Ingredients
Units
Scale
- 12 oz rotini or elbow pasta
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1 red bell pepper, diced
- 1/2 red onion, finely diced
- 1/2 cup diced tomatoes or cherry tomatoes, halved
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and black pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool completely.
- In a large bowl, combine pasta, black beans, corn, red bell pepper, red onion, and tomatoes.
- In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper.
- Pour the dressing over the pasta mixture and toss until everything is well coated.
- Cover and refrigerate for at least 30 minutes before serving to let flavors meld.
- Garnish with fresh cilantro before serving if desired.
Notes
- Add diced avocado right before serving for extra creaminess.
- Use Greek yogurt instead of sour cream for a lighter version.
- Adjust chili powder and cumin to taste for desired spice level.
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg