Description
This vibrant Mexican Pasta Salad offers a fresh and flavorful combination of tender pasta, crisp vegetables, and a zesty homemade dressing infused with chili powder and cumin. Perfect for a light lunch or as a colorful side dish at gatherings, it can be enjoyed chilled or at room temperature, with an optional sprinkle of cheddar cheese for added richness.
Ingredients
Scale
Salad
- 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
- 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 the Pasta: Bring a large pot of salted water to a boil over medium-high heat.
- Cook Pasta: Add the pasta to the boiling water and cook according to package instructions until al dente, usually 8-10 minutes.
- Drain and Rinse: Drain the pasta in a colander and rinse under cold water to stop the cooking process.
- Cool Pasta: Set the pasta aside to cool completely.
- Prepare Vegetables: While the pasta cools, slice the cherry tomatoes in half, dice the red bell pepper, and finely chop the red onion; place all in a large mixing bowl.
- Add Corn and Beans: If using fresh corn, cut kernels off the cob; if using frozen, thaw first. Drain and rinse black beans. Add both to the mixing bowl with the vegetables.
- Add Cilantro: Chop the cilantro and add it to the bowl with the other vegetables.
- Make Dressing: In a separate small bowl, whisk together olive oil, lime juice, red wine vinegar, chili powder, cumin, garlic powder, salt, and black pepper.
- Toss Vegetables with Dressing: Pour the dressing over the vegetable mixture and toss to combine evenly.
- Combine Pasta and Vegetables: Add the cooled pasta to the bowl and gently toss all ingredients together to coat the pasta well.
- Add Cheese (Optional): If using, sprinkle shredded cheddar cheese over the salad and toss to combine.
- Adjust Seasoning: Taste the salad and adjust seasoning by adding more salt, pepper, or lime juice as desired.
- Chill: Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve: Serve chilled or at room temperature, garnished with extra cilantro if preferred.
Notes
- For best flavor, let the salad chill overnight.
- Use gluten-free pasta to make this recipe gluten free.
- Feta cheese can be substituted for cheddar for a different flavor profile.
- This salad keeps well refrigerated for up to 3 days.
- Feel free to add diced avocado or jalapeño for extra creaminess or heat.