Description
Mexican Pasta Salad is a vibrant and satisfying dish that combines colorful ingredients for a deliciously refreshing experience. With the delightful crunch of black beans, sweet corn, and juicy cherry tomatoes, all enveloped in a creamy salsa dressing, this pasta salad is ideal for any gathering—from summer BBQs to casual family dinners. Quick to prepare and easily customizable, it’s the perfect addition to your meal prep or potluck spread. Enjoy this wholesome salad chilled, or pair it with grilled chicken or fresh greens for an elevated dining experience.
Ingredients
- 12 oz. farfalle pasta
- 1 15 oz. can black beans (drained and rinsed)
- 1 12 oz. bag frozen corn (thawed)
- 1 cup cherry tomatoes (halved)
- 1/2 cup cilantro (chopped)
- 1 cup lite mayonnaise
- 3/4 cup salsa
- 3–4 Tbsp. taco seasoning
Instructions
- Cook the farfalle pasta according to package instructions until al dente. Drain using a colander and rinse with cold water.
- In a mixing bowl, combine the cooled pasta with black beans, thawed corn, halved cherry tomatoes, and chopped cilantro.
- In another bowl, whisk together lite mayonnaise, salsa, and taco seasoning until blended.
- Pour the dressing over the pasta mixture and gently toss until evenly coated.
- Cover with plastic wrap or a lid and refrigerate until ready to serve.
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 350
- Sugar: 3g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg
Keywords: Use fresh ingredients for enhanced flavor. Chill the salad for at least an hour before serving to meld flavors. Feel free to add extras like diced bell peppers or avocado for variety.