How to store this salad:

Store in an airtight container for up to 5 days. It will not be as creamy so please follow our instructions below if you are planning to make this in advance for a party. If your leftover pasta salad absorbs all of the dressing, you can mix up a little extra dressing to add to it or add a couple of spoonfuls of Greek yogurt or sour cream and a glug of olive oil to make it creamy again. I usually have to add a little salt to taste because I find that the flavors are a little muted on the second day.

What else can I add to this Mexican Pasta Salad?

You could add cubes chicken breast, diced fresh avocado, shredded cheese, or chopped bell peppers. If you have leftover grilled corn, you can cut it off the cob and use it in place of the frozen corn. The charred corn adds a great smoky flavor. Or try adding crumbled cotija cheese!

How spicy is this recipe?

I would say, on a spice scale from 1 to 10, this recipe is a 4. If you are heat sensitive, note that jalapenos can range in spiciness, you can always taste a tiny bit and see how spicy yours is before adding any. Or you can add half of the amount and stir everything together, taste the salad and add more if you want more spice. Also note in the UK some chili powders are very spicy compared to the US and these should be used only to taste. Do not use hot smoked paprika unless you want very spicy pasta salad.

Mexican Pasta Salad

Name: Mexican Pasta Salad
Prep time: 30 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 10 ounces bowtie pasta; ½ cup Greek yogurt, preferably fat free; 2 tablespoons mayonnaise; 1 lime, juiced; 1 tablespoon honey; 1 tablespoon ground cumin; 1 ¼ teaspoon salt; 1 teaspoon chili powder; 1 teaspoon smoked paprika; 1 15-ounce can black beans, drained and rinsed; 1 jalapeno, minced, or to taste (optional); 1 cup frozen (or fresh) corn, thawed; 1 cup halved cherry tomatoes; ½ cup chopped cilantro; ¼ cup finely diced red onion

Description

Our 35-minute recipe for Mexican pasta salad is made with black beans, corn, cilantro, lime and creamy yogurt dressing with Mexican spice. It is a true crowd-pleaser to prepare for a summer party!

Ingredients

Units Scale

10 ounces bowtie pasta
1/2 cup Greek yogurt, preferably fat free
2 tablespoons mayonnaise
1 lime, juiced
1 tablespoon honey
1 tablespoon ground cumin
1 1/4 teaspoon salt
1 teaspoon chili powder
1 teaspoon smoked paprika
1 15–ounce can black beans, drained and rinsed
1 jalapeno, minced, or to taste (optional)
1 cup frozen (or fresh) corn, thawed
1 cup halved cherry tomatoes
1/2 cup chopped cilantro
1/4 cup finely diced red onion

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Instructions

Cook pasta according to package instructions. Drain and rinse with cold water.
Whisk yogurt and mayonnaise in a large bowl. Add lime juice, honey, cumin, salt, chili powder and smoked paprika and whisk to combine.
Add the pasta and stir to combine. Add black beans, jalapeno, corn, tomatoes, cilantro and red onion. Stir to combine. Serve immediately or chill.

Notes

Make Ahead Instructions

You can make the pasta, and rinse it with water. Then drizzle two teaspoons of olive oil or another neutral salad oil over the pasta and stir to coat it. Transfer it to a resealable container. It won’t stick together this way.
Whisk the dressing together up to three days in advance. Store it in a jar or resealable container.
Cut the vegetables up to four hours in advance and keep separate.
When you are ready to serve everything, get out a big mixing bowl and stir it all together. For the prettiest presentation, then transfer it to a serving bowl so the edges of your bowl will be clean.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Side dish
Method: Stove top
Cuisine: Mexican

Nutrition

Serving Size: 1 cup
Calories: 187 cal
Sugar: 5 g
Sodium: 387 mg
Fat: 3 g
Saturated Fat: 0 g
Carbohydrates: 34 g
Fiber: 3 g
Protein: 7 g