Go Back

Mexican Pasta Salad

Mexican pasta salad with a cilantro-lime dressing and hearty add-ins like black beans, corn, peppers, and cheddar. Quick-boiled rotini, tossed until creamy, then chilled for a taco salad–style fiesta salad texture.
Print Recipe Pin Recipe
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: 620
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 and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook the pasta
  1. Cook rotini or shells pasta according to the package directions, then drain and rinse with cold water until it’s cool to the touch.
  2. Spread the pasta on a sheet pan in a single layer so it cools evenly and doesn’t clump while you make the dressing.
Make the cilantro-lime dressing
  1. Whisk mayonnaise, sour cream, and lime juice together until smooth, then add taco seasoning and cumin.
  2. Season the dressing with salt and pepper, then whisk again until fully combined and creamy with no streaks.
Assemble and chill
  1. Combine the cooled pasta, black beans, corn kernels, red bell pepper, green bell pepper, red onion, and cherry tomatoes in a large bowl.
  2. Add cheddar cheese and gently toss so it’s distributed throughout the pasta salad.
  3. Pour dressing over the salad and toss until every piece looks lightly coated and glossy.
  4. Refrigerate for at least 2 hours so the flavors meld and the pasta absorbs the dressing.
  5. Top with fresh cilantro right before serving for bright, fresh color and aroma.

Notes

For the best texture, rinse the pasta with cold water and chill the salad fully before serving—this keeps the veggies crisp. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the creamy dressing can separate. For a lighter option, swap mayonnaise for light mayo or use Greek yogurt in equal amount for a tangier, lower-fat dressing.