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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Mexican Pasta Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions