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Mexican Pasta Salad

Looking for a zesty, easy-to-make cold pasta salad that's perfect for your next gathering or side dish to family dinner? This Mexican Pasta Salad features delicious ingredients and flavors; brought together with a creamy avocado dressing and avocado chunks, and crumbled queso fresco. 
Course Salad, Side Dish
Cuisine Mexican
Keyword mexican pasta salad
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 10
Calories 549kcal
Author Jessica - Together as Family

Ingredients

  • 1 box (12 oz) bowtie pasta
  • 1 can (15 oz) black beans drained & rinsed
  • 1 can (15 oz) yellow corn drained & rinsed
  • 1 pint grape tomatoes halved
  • 1 jalapeno seeded & finely diced
  • 1/2 cup finely diced red onion
  • 1/3 cup chopped cilantro
  • 1 cup avocado dressing

Toppings To Add Before Serving

  • 2 avocados diced
  • 1 cup crumbled queso fresco
  • lime wedges (optional)

Instructions

  • Cook the bowtie pasta according to package directions. Cook to al dente if you prefer or cook longer for a softer pasta.
    When done, drain the pasta in a colander and run it under cold water for about 1 minute. This will help cool the pasta down, stop it from cooking, and wash off the extra starch.
    Drain it well after rinsing before adding it into the mixing bowl. We don't want any extra moisture in the pasta salad.
  • Add the drained and cooled bowtie pasta into a large mixing bowl. Stir in the black beans, corn, grape tomatoes, jalapeño, red onion, and cilantro until combined well.
    Process photos showing how to make this recipe
  • Drizzle the avocado dressing over top and gently combine to coat the salad.
    Process photos showing how to make this recipe
  • You can either serve the salad right away or cover the bowl with a lid or plastic wrap, and allow it to refrigerate for 1-4 hours before serving.
    *I prefer a colder pasta salad so I always let it refrigerate for a couple hours before serving it. If needed, add additional dressing after the fridge time and before serving.
  • Right before serving, add the diced avocados, crumbled queso fresco, and lime wedges (if using).
    Process photos showing how to make this recipe

Notes

Avocado Dressing : I use the refrigerated Bolthouse brand 'cilantro avocado dressing'. You will find it in the produce section, in the refrigerated area by the fresh herbs, salsas, and other cold dressings. I recommend using this one as that is what the recipe has been tested with. Feel free to use more or less of the dressing depending in how creamy you want the pasta salad.
Drain Cans Really Well : Make sure that you drain and rinse the black beans and corn really well before adding them into the mixing bowl. Let them drain after rinsing them off. I'll sometimes even take a paper towel and dab the corn and beans to soak up any extra moisture on them. 
Bowtie Pasta : If you can't find a 12 ounce box then measure out 3 cups of dry bowtie pasta. 
Recipe Tips -
  • Can I Use a Different Shaped Pasta?
    • Yes! Any small shaped pasta such as elbow pasta, medium shell pasta, rotini pasta, or penne pasta are all great substitutes for the bowtie pasta. 
  • Can I Make Changes To This Recipe?
    • This pasta salad recipe is quite versatile and can easily be adapted to suit your personal tastes or dietary preferences. Here are some potential changes you could successfully make.
      • Protein - Add some grilled chicken, grilled steak, shrimp or even tofu. I love how hearty the salad is without protein, so I always make it as written and serve it alongside some grilled meat. 
      • Beans - Use any variety of bean you prefer. White beans, kidney beans, pinto beans, navy beans are all great substitutes. 
      • Vegetables - Swap out any of the vegetables with ones you prefer. Bell peppers are a great replacement, or addition to what is already in the salad, along with zucchini or cucumber. 
      • Dressing - If you prefer a different type of dressing, you can swap out the avocado dressing for a different one such as a vinaigrette, homemade ranch dressing, or any flavor/variety of salad dressing you love. 
      • Cheese - The queso fresco can be substituted with feta cheese, cotija cheese, or any cheese variety you like. If using a cheese that does not crumble (anything other than queso fresco, cotija, or feta) then cut it into really small chunks. 
      • Spice Level - If you prefer a spicier salad then try adding some hot sauce in with the dressing. Add more jalapeño pepper or try using a hotter pepper (like habanero or Serrano). Leave the seeds and membrane on the jalapeños for more spice. 
      • Gluten-Free - To make this salad gluten-free simply use gluten-free pasta and make sure that the dressing you are using is gluten-free as well. 
      • No Spice - For no spice level or heat, use a chopped bell pepper (any color) instead of a jalapeño. 
  • How To Store Leftovers
    • Store any leftovers inside an airtight container, or cover the bowl with a lid or plastic wrap, for up to 3 days. 
    • It's recommend that if you know there will be leftovers that you don't add all the avocado chunks. Rather, add them as needed. The avocados will not store well in the fridge for the 3 days. 
    • Make sure to add some additional salad dressing to the pasta salad, to moisten back up the salad, before eating them. Give it a good stir to combine everything again too. 
  • Serving Suggestions
    • This pasta salad can be served right away after making it. You can also serve it chilled from the fridge. I prefer refrigerating the salad for 1-4 hours before serving it. This allows time for the flavors to develop and for the salad to get cold. 
    • If needed, simply add some additional dressing before serving it. 
    • I don't recommend refrigerating this pasta salad longer than 4 hours before serving. It does not do well overnight in the fridge, before serving, because the pasta will dry out and the avocado will brown. 

Nutrition

Calories: 549kcal | Carbohydrates: 76g | Protein: 16g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 314mg | Potassium: 707mg | Fiber: 12g | Sugar: 9g | Vitamin A: 621IU | Vitamin C: 13mg | Calcium: 104mg | Iron: 3mg