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This Mexican Pasta Salad can be made as a main dish or side dish. It’s loaded with toppings and has a delicious creamy cilantro dressing. It’s perfect for summertime when you don’t feel like heating the kitchen.
It costs approximately $13.89 to make this recipe. It serves twelve as a side dish. That works out to be about $1.15 per serving.
Pasta Salads are a summertime staple that everyone loves. They are perfect for the days when you need to eat but don’t want to cook. This cold Mexican Pasta Salad hits the spot!
The Mexican Pasta Salad is loaded with corn, tomatoes, black beans, avocados, red onion, cheese, and cilantro. Then to top it off, it is smothered in a delicious cilantro lime dressing. It is all your favorite Mexican flavors in one bowl.
It has minimal prep that delivers a substantial flavor that is a definite crowd-pleaser. You will be cleaning the bowl after making this Mexican Pasta Salad recipe!
Table Of Contents
INGREDIENTS & ESTIMATED COST:
Recipe Cost: $13.89
Per Serving: $1.15
- 16 oz Cellentani Pasta – $1.58
- 2 cups frozen corn – $0.84
- 3 cups grape tomatoes – $1.44
- 1 can black beans – $0.72
- 2 Avocados – $1.64
- 1 cup red onion – $0.96
- 2 cups Queso Fresco – $3.84
- ¼ cup cilantro – $0.20
- 1 bunch cilantro – $0.48
- 2 teaspoons garlic – $0.08
- 1 teaspoon salt – $0.01
- 1 cup plain nonfat Greek yogurt – $1.16
- ¼ cup avocado oil – $0.68
- ½ cup Lime juice – $0.26
How to Make Mexican Pasta Salad
- First, cook the pasta in a large pot. After cooking, strain it, and set it in the fridge until ready to add it to the salad.
- Next, cook the corn in a skillet for about five minutes until it is charred.
- Then, using a food processor or blender, blend all the dressing ingredients until a smooth liquid forms.
- Add the cooked pasta and remaining salad ingredients to a large bowl, followed by the creamy cilantro dressing.
- Finally, using tongs, toss the salad before serving.
***For complete recipe instructions and a recipe video, see the recipe card below.
Recipe Variations and Substitutions
- You can also use cherry tomatoes in place of grape tomatoes
- Feta or Cotija cheese are good substitutions in place of Queso Fresco. The queso fresco is a bit milder than both of those options.
- Feel free to add one jalapeno to the dressing if you want your dressing to be spicy.
Storage Tips
SERVE: This Mexican Pasta Salad serves eight as a main dish or twelve as a side dish.
STORE: Place the leftover pasta salad in an airtight container before placing it in the fridge. It will stay fresh for about four to five days when stored.
FREEZE: This recipe does not freeze and defrost well so we do not recommend freezing it.
Recipe FAQs
How long is pasta salad good for in the fridge?
Pasta Salad will stay fresh in the refrigerator for about four to five days as long as it is stored in an airtight container.
How do you keep pasta salad from getting soggy?
Our best advice to help you avoid having soggy pasta salad is not to overcook the pasta. When the pasta is overcooked, it can become mushy. Mushy pasta can lead to soggy pasta salad.
Should I rinse pasta when making pasta salad?
After cooking the pasta and pouring it into a colander, it is helpful to rinse the pasta to help cool it down and stop the cooking process.
Get Kids Involved
Ages 2-3: Your little one can help by adding the salad ingredients to the bowl. Count the number of ingredients they are adding to practice counting skills at a young age.
Ages 4-5: Ask your child to add the grape tomatoes to the pasta salad. As a fun counting game, ask them to count the grapes as they put them in the bowl.
Ages 6-8: Teach your child how to use a food processor or blender. After pre-measuring the ingredients, they can make the cilantro lime dressing.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
Budget Tips
This Mexican Pasta Salad feeds a crowd. It is an affordable side dish to add to any potluck or BBQ.
MEXICAN PASTA SALAD
This Mexican Pasta Salad can be made as a main dish or side dish. It’s loaded with toppings and has a delicious creamy cilantro dressing. It’s perfect for summertime when you don’t feel like heating up the kitchen.
Instructions
EQUIPMENT
- food processor or blender
- cutting board
- chef's knife
- measuring cups
- Measuring spoons
- large mixing bowl
- Colander
- large pot
- tongs
INGREDIENTS
PASTA SALAD INGREDIENTS:
- 16 oz Cellentani Pasta or another spiral shape
- 2 cups frozen corn thawed
- 3 cups grape tomatoes cut in half
- 1 can black beans drained and rinsed
- 2 Avocados diced
- 1 cup red onion diced
- 2 cups Queso Fresco crumbled
- ¼ cup chopped cilantro
CREAMY CILANTRO DRESSING:
- 1 bunch cilantro
- 2 teaspoons minced garlic
- 1 tsp salt
- 1 cup plain nonfat Greek yogurt
- ¼ cup avocado oil
- ½ cup Lime juice
INSTRUCTIONS
COOK PASTA:
- Bring a large pot of water to a boil. Cook the pasta according to the package instructions. Strain and place in the refrigerator while you prep the rest of the salad.
COOK CORN:
- Put a large skillet (a cast iron, preferably) on the stove on high heat. Add the corn into the dry skillet and stir occasionally until the outside of the corn is charred, about 5 minutes. Set aside.
MAKE CREAMY CILANTRO DRESSING:
- In a food processor or blender, add all of the dressing ingredients and blend until completely smooth.
MIX TOGETHER PASTA SALAD:
- In a large serving bowl, add the cooked pasta and the remaining pasta salad ingredients.
- Pour the creamy cilantro dressing on top.
- Use tongs to toss the pasta salad to evenly distribute all ingredients.
- Serve and enjoy or chill until ready to serve.
