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Mexican Pasta Salad

Mexican pasta salad with a creamy cilantro-lime dressing and a colorful mix of black beans, corn, peppers, and cheddar. Chilled for at least 2 hours so every bite is tangy, cold, and well coated.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling 2 hours
Total Time 2 hours 30 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Mexican-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Mexican Pasta Salad
  • 1 lb rotini or shells pasta
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup corn kernels
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 0.5 cup red onion diced
  • 1 cup cherry tomatoes halved
  • 0.5 cup mayonnaise
  • 0.5 cup sour cream
  • 0.25 cup lime juice
  • 2 tsp taco seasoning
  • 1 tsp cumin
  • 1 cup cheddar cheese shredded
  • 0.25 cup cilantro chopped
  • 0.25 salt to taste
  • 0.25 pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook pasta
  1. Cook rotini or shells pasta according to package directions until tender, then drain and rinse with cold water to cool it quickly.
  2. Spread the rinsed pasta on a sheet pan to cool further and help it stop cooking while you make the dressing.
Make cilantro-lime dressing
  1. Whisk mayonnaise, sour cream, lime juice, taco seasoning, cumin, salt, and pepper until smooth and pourable.
Assemble and chill
  1. Combine pasta, black beans, corn kernels, diced red bell pepper, diced green bell pepper, diced red onion, halved cherry tomatoes, and shredded cheddar cheese in a large bowl.
  2. Pour the dressing over the salad and toss until every ingredient looks evenly coated.
  3. Refrigerate for at least 2 hours so the flavors meld and the salad firms up slightly.
  4. Top with chopped cilantro just before serving for a fresh, bright finish.

Notes

Make-ahead tip: chill the pasta salad uncovered for the first 30 minutes, then cover—this keeps it from getting watery. Refrigerate in an airtight container for 3–4 days. Freezing: no (dairy and fresh vegetables can separate). Dietary swap: use Greek yogurt instead of sour cream (and reduce mayonnaise to 1/4 cup) for a lighter, tangier dressing.