Description
This vibrant Mexican Pasta Salad is a delightful blend of al dente pasta, fresh vegetables, black beans, and a zesty lime and chili dressing. Perfect as a refreshing side or a light meal, it combines colorful ingredients like cherry tomatoes, red bell pepper, corn, and cilantro with a subtle kick of cumin and chili powder. Finished with optional cheddar cheese, this easy-to-make salad is great for potlucks, picnics, or everyday lunches.
Ingredients
Scale
Salad Ingredients
- 8 ounces pasta (rotini or penne)
- 1 cup cherry tomatoes, halved
- 1 cup red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup black beans, drained and rinsed
- 1/2 cup cilantro, chopped
- 1/2 cup shredded cheddar cheese (optional)
Dressing Ingredients
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 tablespoon red wine vinegar
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil over medium-high heat to prepare for cooking the pasta.
- Cook Pasta: Add the pasta to the boiling water and cook according to the package instructions until al dente, typically 8-10 minutes.
- Drain and Cool Pasta: Drain the pasta in a colander and rinse under cold water to stop the cooking process and cool it down.
- Set Pasta Aside: Allow the pasta to cool completely while you prepare the other ingredients.
- Prepare Vegetables: Slice the cherry tomatoes in half and place them in a large mixing bowl.
- Add Bell Pepper: Dice the red bell pepper and add it to the bowl with the tomatoes.
- Add Onion: Finely chop the red onion and add it to the mixture.
- Add Corn: If using fresh corn, cut kernels off the cob; if frozen, ensure it’s thawed and add to the bowl.
- Add Black Beans: Drain and rinse the black beans thoroughly, then add them to the vegetable mixture.
- Add Cilantro: Chop the cilantro and add it to the bowl with the other vegetables.
- Make Dressing: In a small bowl, whisk together olive oil, lime juice, red wine vinegar, chili powder, cumin, garlic powder, salt, and black pepper until well combined.
- Toss Vegetables with Dressing: Pour the dressing over the vegetable mixture and toss well to coat all ingredients evenly.
- Add Pasta to Salad: Once pasta is cooled, add it to the bowl with the dressed vegetables.
- Combine Salad: Gently toss everything together to ensure the pasta is fully coated with the dressing and mixed with the vegetables.
- Add Cheese (Optional): Sprinkle shredded cheddar cheese over the top and toss again if using.
- Adjust Seasoning: Taste the salad and add more salt, pepper, or lime juice if desired to enhance the flavors.
- Chill Salad: Cover the salad and refrigerate for at least 30 minutes to let the flavors meld and intensify.
- Serve: Serve chilled or at room temperature, garnished with extra cilantro if preferred.
Notes
- You can substitute the pasta type depending on preference, but short pasta like rotini or penne works best to hold the dressing and ingredients.
- Using fresh corn enhances the salad’s sweetness; if using frozen corn, thaw completely before adding to avoid excess moisture.
- For a vegan version, omit the cheddar cheese or substitute with a plant-based cheese alternative.
- This salad can be made a few hours ahead of time and stored covered in the refrigerator.
- Adjust the amount of chili powder and cumin to taste for desired spiciness and depth of flavor.
