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Mexican Pasta Salad

Mexican Pasta Salad
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Mexican Pasta Salad is a vibrant and refreshing dish that embodies the flavors of summer. This delightful salad features a colorful medley of black beans, corn, and fresh tomatoes, all tossed in a creamy chipotle lime dressing that offers a satisfying kick. Perfect for barbecues, picnics, or casual gatherings, this easy-to-make recipe will quickly become a favorite among friends and family. Not only is it packed with nutrients from fresh vegetables and beans, but it’s also versatile enough to serve as a standalone meal or as a side dish alongside grilled meats. Prepare it ahead of time for maximum flavor—it’s sure to impress!

Ingredients

Scale
  • 8 ounces dried uncooked pasta (jumbo elbow macaroni recommended)
  • 1 can (15.5 ounces) black beans, rinsed and drained
  • 1 cup corn, thawed if frozen
  • 1 cup tomatoes, diced
  • 3 tablespoons cilantro, chopped
  • 1/4 cup red onion, diced
  • 1/4 cup mayonnaise
  • 1/2 cup sour cream
  • 3 tablespoons chipotle in adobo (sauce only)
  • Juice of 1/2 medium lime
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste

Instructions

  1. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water.
  2. In a large mixing bowl, combine the cooked pasta with black beans, corn, tomatoes, cilantro, and red onion.
  3. In a separate small bowl, whisk together the mayonnaise, sour cream, chipotle sauce, lime juice, chili powder, cumin, garlic powder, onion powder, salt, and pepper until smooth.
  4. Pour the dressing over the pasta mixture and toss gently to coat all ingredients evenly.
  5. Serve immediately or refrigerate for about an hour to let flavors meld.

Nutrition

Find it online: https://emmadishes.com/mexican-pasta-salad/

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