Mexican Pasta Salad Recipe

Name: Mexican Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces chunky pasta (such as rotini, wheels, medium macaroni, etc); 1 (15 ounce) can whole kernel corn (or the equivalent in frozen corn); 1/2 large red onion, chopped; 1 (15 ounce) can black beans, drained and rinsed; 1 large bell pepper, chopped (green, red, yellow - whatever color you have on hand); 1 large tomatoes, chopped; 1 -2 tablespoon olive oil; 1 -2 tablespoon lemon juice (you can also use lime juice); pepper, to taste; 1 spicy seasoning mix (such as Mrs Dash Extra Spicy) or 1 garlic powder; cilantro, chopped,to taste; 1/2 cup shredded cheddar cheese (or to taste, I have also used shredded monterey jack and shredded mexican soft cheese. If you are ve)

Servings: persons

8 ounces chunky pasta (such as rotini, wheels, medium macaroni, etc)
1 (15 ounce) can whole kernel corn (or the equivalent in frozen corn)
1/2 large red onion, chopped
1 (15 ounce) can black beans, drained and rinsed
1 large bell pepper, chopped (green, red, yellow - whatever color you have on hand)
1 large tomatoes, chopped
1 -2 tablespoon olive oil
1 -2 tablespoon lemon juice (you can also use lime juice)
pepper, to taste
1 spicy seasoning mix (such as Mrs Dash Extra Spicy) or 1 garlic powder
cilantro, chopped,to taste
1/2 cup shredded cheddar cheese (or to taste, I have also used shredded monterey jack and shredded mexican soft cheese. If you are ve)

1
Cook the pasta (al dente) During approximately the last 2 minutes of cooking time, add the corn.
2
While the pasta/corn mixture is cooking, combine all other ingredients (except for the cheese) in a large bowl.
3
Drain the pasta and corn.
4
Rinse the pasta and corn in cold water until the mixture is cool or cold.
5
Add the pasta/corn mixture to the other ingredients and mix.
6
Before serving, sprinkle mixture with shredded cheese.
7
(OPTIONAL) If you are vegan, do not complete this step.
8
*Please note, I have also added other vegetables, such as fresh and frozen chopped broccoli (add to pasta cooking process like the corn), fresh chopped cauliflower, etc.
9
You can also add cooked, diced or chopped chicken (great for leftovers).

604

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 ounces chunky pasta (such as rotini, wheels, medium macaroni, etc), 1 (15 ounce) can whole kernel corn (or the equivalent in frozen corn), 1/2 large red onion, chopped, 1 (15 ounce) can black beans, drained and rinsed, and more.

Yes, Mexican Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mexican Pasta Salad

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