Description
Discover the vibrant Mexican Pasta Salad, a crowd‑pleasing side that combines al dente pasta with black beans, sweet corn, juicy cherry tomatoes, and fresh cilantro, all tossed in a creamy salsa and sour cream dressing. This easy, make‑ahead recipe delivers bold southwestern flavors, perfect for picnics, potlucks, or quick weekday meals. Ready in minutes, it offers protein, fiber, and refreshing taste that keeps guests coming back for more. Serve chilled for a day fresh side that livens dishes!
Ingredients
Scale
- 2 cups pasta (your choice)
- 1 can black beans, drained and rinsed
- 1 cup corn, fresh or canned
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh cilantro, chopped
- 1 cup salsa
- 1/2 cup sour cream
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and let it cool.
- In a large bowl, combine the cooked pasta, black beans, corn, tomatoes, and cilantro.
- In a separate bowl, mix the salsa and sour cream until well combined.
- Pour the dressing over the pasta mixture and toss until everything is evenly coated.
- Season with salt and pepper to taste and mix again.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Feel free to add diced avocado
- jalapeño
- or smoked beef crumbles for extra flavor. Adjust salt and pepper based on the seasoning level of your salsa.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
Keywords: Mexican Pasta Salad, easy pasta salad, Mexican side dish, quick summer salad, healthy pasta recipe, how to make pasta salad, party salad ideas, vegetarian pasta salad, fresh cilantro salad