Description
Mexican Pasta Salad is a vibrant and refreshing dish perfect for summer meals, picnics, and barbecues. This delightful salad combines al dente rotini pasta with protein-rich black beans, sweet corn, and colorful vegetables like grape tomatoes and red peppers. The creamy Southwestern dressing made with Greek yogurt adds a zesty kick while keeping it light and healthy. Versatile enough to be enjoyed on its own or as a side dish, this salad is sure to impress your guests and family alike. Plus, it can be made ahead of time for added convenience!
Ingredients
- 8 oz. uncooked rotini pasta (gluten-free if needed)
- 15 oz. canned black beans (drained and rinsed)
- 1 cup corn (canned or fresh)
- 1/2 cup halved grape tomatoes
- 1/4 cup minced red onion
- 1/2 red bell pepper (chopped)
- 1 cup plain Greek yogurt
- 3 Tbsp salsa
- 3 Tbsp olive oil
- 3 Tbsp apple cider vinegar
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp chili powder
- 1/4 tsp cumin
- 1/8 tsp black pepper
- 2 Tbsp minced fresh cilantro
Instructions
- Cook the pasta according to package directions until al dente. Drain and rinse under cold water.
- In a mixing bowl, combine Greek yogurt, salsa, olive oil, apple cider vinegar, salt, garlic powder, onion powder, chili powder, cumin, black pepper, and cilantro. Stir until smooth.
- In a large bowl, add the cooled pasta, black beans, corn, grape tomatoes, and red onion. Pour the dressing over the top and mix well.
- Serve immediately or refrigerate for up to 2-3 days.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 5g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 5mg
Keywords: For extra protein, top with grilled chicken or sliced avocado. Feel free to add your favorite veggies or spices to customize the flavor. Letting the salad chill for at least 30 minutes before serving enhances the taste.