Description
Mexican Pasta Salad is such an easy and delicious pasta salad that is packed full of flavor. Made with black beans, corn, tomatoes, cilantro, tossed in a creamy salsa dressing.
Ingredients
Scale
- 12 oz. farfalle pasta
- 1 15 oz. can black beans (drained and rinsed)
- 1 12 oz. bag frozen corn (thawed)
- 1 cup cherry tomatoes (halved)
- 1/2 cup cilantro (chopped)
- 1 cup lite mayonnaise
- 3/4 cup salsa (canned or jarred)
- 3–4 Tbsp. taco seasoning
Instructions
- Cook: Cook pasta according to package directions. Drain and rinse with cold water, and set aside until cool and dry.
- Combine: Once pasta has cooled add it to a medium-large mixing bowl.
- Add: Add black beans, thawed frozen corn, cherry tomatoes, and cilantro.
- Whisk: In a small mixing bowl whisk together mayonnaise, salsa, and taco seasoning.
- Toss: Pour homemade dressing over pasta and veggies and toss to coat completely.
- Chill: Cover and store in the fridge until ready to serve.
Notes
Store leftovers in an airtight container in the fridge for 3-5 days. Cook pasta until al dente to avoid soggy noodles.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Pasta Salad
- Method: Mixing
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 325 kcal
- Sugar: 4.8 g
- Sodium: 276.5 mg
- Fat: 6.8 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 5.6 g
- Trans Fat: 0 g
- Carbohydrates: 53.5 g
- Fiber: 7.7 g
- Protein: 12.2 g
- Cholesterol: 15 mg
Keywords: Mexican Pasta Salad, Pasta Salad