Pasta Salad Recipe

Posted on

Pasta Salad Recipe

Recipe

My Favorite Mexican Pasta Salad for Summer BBQs

Hey everyone! Today I’m sharing a recipe that’s become a staple at my summer barbecues: Mexican Pasta Salad! It’s incredibly easy to make, packed with flavor and color, and always a crowd-pleaser. Plus, it’s perfect for prepping ahead of time.

We’re big fans of pasta salad in our house, and this Mexican version is no exception. It joins my all-time favorites, Orzo Pasta Salad and Kale Pasta Salad, on the “must-try” list.

Why You’ll Love This Recipe:

  • Super Easy & Portable: Perfect for summer gatherings! Make it ahead and bring it along – it travels well.
  • Pantry Staples: Chances are you already have most of the ingredients on hand.
  • Flavorful Dressing: A creamy salsa dressing takes this salad over the top. Pick your favorite jarred salsa for a burst of flavor.
  • Customizable: Feel free to swap the pasta or leave out the feta cheese if you’re not a fan.

Let’s Make Some Mexican Pasta Salad!

This recipe is all about fresh, vibrant ingredients. Here’s what you’ll need:

Salad:

  • Farfalle (bowtie) pasta – easy to scoop up with all the deliciousness
  • Black beans – rinsed and drained
  • Avocado – the bigger, the better!
  • Corn – drained for sweetness and texture
  • Roma tomatoes – diced for pops of sweetness
  • Green onions – finely chopped for color and flavor
  • Red onion – finely chopped for a milder bite
  • Cilantro – fresh chopped for an amazing aroma
  • Feta cheese (optional) – adds a creamy burst of flavor

Dressing:

  • Fresh salsa – pick a flavor you love
  • Sour cream – for creaminess and tang
  • Mayonnaise – adds richness
  • Garlic – minced or pressed for a savory kick
  • Cumin – warm earthy spice
  • Salt & pepper – to taste
  • Lime juice – a must-have for freshness!

Making the Magic Happen:

This recipe is foolproof! Here’s the simple process:

  1. Cook the Pasta: Follow the package instructions, then drain and rinse with cold water to prevent sticking. Let it cool completely.
  2. Assemble the Salad: In a large bowl, combine the cooled pasta with the beans, corn, tomatoes, onions, and cilantro.
  3. Whip Up the Dressing: In another bowl, whisk together all the dressing ingredients.
  4. Combine & Chill: Pour the dressing over the pasta mixture and stir until everything is coated evenly. Cover and refrigerate until ready to serve (ideally, serve the day it’s made).
  5. Optional Feta: You can either stir the feta cheese into the salad or crumble it on top as a garnish.
  6. Serve & Enjoy! This recipe serves 8-12 people.

Tips & Variations:

  • Feel free to experiment with different types of pasta.
  • Not a fan of cilantro? No problem, just leave it out.
  • Want to add a kick? Include a diced jalapeno pepper in the salad.
  • Leftovers? While it’s best enjoyed fresh, this salad will keep in the fridge for a day or two.

This Mexican Pasta Salad is sure to be a hit at your next summer gathering! It’s easy, flavorful, and perfect for sharing with friends and family. So give it a try and let me know what you think!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pasta Salad Recipe

Pasta Salad Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Mekar Official
  • Total Time: 40 minutes

Description

I’m sharing a recipe that’s become a staple at my summer barbecues: Mexican Pasta Salad! It’s incredibly easy to make, packed with flavor and color, and always a crowd-pleaser. Plus, it’s perfect for prepping ahead of time.


Ingredients

Scale
  • 1 box (16 oz) farfalle pasta
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15.25 oz) corn, drained
  • 3 Roma tomatoes, diced
  • 1 avocado, diced
  • ½ cup green onions, chopped
  • ¼ cup red onion, chopped
  • ¼ cup cilantro, chopped
  • ½ cup crumbled feta cheese (optional)

Dressing:

  • 1 jar (1 cup) salsa
  • 1 cup sour cream
  • ¼ cup mayonnaise
  • 1 clove garlic, minced
  • ½ teaspoon cumin
  • Salt and pepper to taste
  • Juice of 1 lime

Instructions

  1. Cook pasta according to package directions. Drain, rinse with cold water, and let cool completely.
  2. In a large bowl, combine cooled pasta, beans, corn, tomatoes, all onions, and cilantro.
  3. In a separate bowl, whisk together salsa, sour cream, mayonnaise, garlic, cumin, salt, pepper, and lime juice.
  4. Pour dressing over pasta mixture and stir until well coated.
  5. Fold in feta cheese (optional) or sprinkle on top as a garnish.
  6. Serve immediately or refrigerate until ready to eat. (Tastes best the day it’s made!)

Notes

  1. Feel free to adjust the amount of salsa or cheese to your taste preference.
  2. Leftovers can be stored in the fridge, but the texture of the pasta and avocado might change slightly.
  • Prep Time: 20
  • Cook Time: 20
  • Category: Salad, Side Dish
  • Cuisine: Mexican

Nutrition

  • Serving Size: 12
  • Calories: 262kcal
  • Sugar: 4g
  • Sodium: 255mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Trans Fat: 1g
  • Carbohydrates: 33g
  • Fiber: 5g
  • Protein: 8g
  • Cholesterol: 19mg

Tags:

You might also like these recipes

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star