Summer is flying by, but (I’m hoping) there are still plenty of warm days left in the season. That means you should whip up this tangy Mexican pasta salad, which comes together in a snap and can easily be customized to your liking.
Don’t care for black beans? Use pinto or kidney. Toss in some sliced roasted peppers and black olives or queso fresco if you feel so inclined. Craving meat? Add cooked shredded chicken or ground beef to the otherwise vegetarian medley. And consider preparing Mexican pasta salad in advance as it just tastes better with time.
Have a favorite seasonal dish? Let me know – I’d love to learn about the foods you find satisfying.
Recipe adapted from Chelsea’s Messy Apron.
Mexican Pasta Salad
Makes 6-8 servings
Ingredients
Dressing:
- ¼ cup red wine vinegar
- ¼ cup olive oil
- 3 tablespoons sugar
- 2 tablespoons ketchup
- ½ teaspoon smoked paprika
- ½ teaspoon onion flakes
- ⅛ teaspoon dried thyme
- ⅛ teaspoon dried oregano
- ⅛ teaspoon Worcestershire sauce
- sea salt and freshly ground black pepper, to taste
Salad:
- 10 ounces short pasta, like rotini or penne
- 1 15 oz. can black beans, rinsed and drained
- 2 cups cherry tomatoes, halved lengthwise
- 1 cup frozen roasted corn, thawed
- ⅓ cup chopped fresh cilantro
- 1 large avocado, peeled, pitted and diced
- 1 tablespoon freshly squeezed lemon juice
Instructions
Make the dressing:
- In a food processor or blender, purée all the dressing ingredients.
Make the salad:
- Cook pasta according to package directions until al dente. Drain and transfer to a large bowl. Add 2 tablespoons dressing and toss to combine.
- Add the black beans, tomatoes, corn, cilantro and remaining dressing; toss to combine.
- In a small bowl, combine the avocado and lemon juice. Add to bowl with pasta and toss gently to combine.
- Season with salt and pepper to taste. Serve at room temperature or cold.
Pasta salad is always my summer go-to, but I love this awesome variation! Nothing better than carbs and Mexican food. Delish!
Thanks so much, Karly! I agree with you completely.