Creamy Mexican Pasta Salad
A delightful combination of tender pasta, crisp vegetables, and a creamy, zesty dressing that's perfect for gatherings, picnics, or simple dinners.
Ingredients
Pasta and Veggies
- 8 ounces pasta (e.g., rotini or elbow) Any pasta can be used; whole wheat or gluten-free options are great.
- 1 cup charred corn (fresh or frozen) Use frozen corn if fresh isn't available; heat and cool it before adding.
- 1 can black beans, drained and rinsed (15 ounces) Canned beans save time; make sure to rinse to lower sodium.
- 1/2 cup diced red bell pepper
- 1/2 cup diced red onion
- 1/2 cup cilantro, chopped Can be omitted or replaced with parsley.
Dressing
- 1 cup mayonnaise Substitute with Greek yogurt or vegan mayo for a lighter option.
- 1 tablespoon lime juice Can substitute with lemon juice.
- 1 teaspoon chili powder Adjust to taste for desired spiciness.
- Salt and pepper to taste
Instructions
Preparation
- Cook the pasta according to package instructions. Drain and let cool.
- In a large bowl, combine the cooled pasta, charred corn, black beans, red bell pepper, red onion, and cilantro.
- In a separate bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper.
- Pour the dressing over the pasta mixture and toss to combine.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Serving
- Serve chilled and enjoy at your gathering!
Notes
Garnish with extra cilantro or a sprinkle of chili powder before serving for additional flair. This salad can be made ahead for better flavor development.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gSodium: 500mgFiber: 6gSugar: 3g
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