Mexican Pasta Salad: The Ultimate Crowd-Pleasing Recipe
An easy and flavorful Mexican Pasta Salad made with farfalle pasta, black beans, corn, tomatoes, and cilantro tossed in a creamy salsa dressing. Perfect for BBQs, potlucks, and family gatherings.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 12 servings
- Category: Salad
- Method: Mixed
- Cuisine: American, Mexican
- Diet: Vegetarian
Ingredients
- 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 fresh cilantro, chopped
- 1 cup lite mayonnaise
- 3/4 cup salsa (canned or jarred)
- 3–4 tbsp taco seasoning, or 1 packet store-bought taco seasoning
Instructions
1. Cook pasta according to package directions until al dente.
2. Drain pasta and rinse with cold water to stop the cooking process, then let it cool completely.
3. Transfer cooled pasta to a large mixing bowl.
4. Add black beans, thawed corn, cherry tomatoes, and chopped cilantro.
5. In a small bowl, whisk together mayonnaise, salsa, and taco seasoning until smooth.
6. Pour the dressing over the pasta mixture.
7. Toss well until everything is evenly coated.
8. Cover and refrigerate until ready to serve for best flavor.
Notes
For extra flavor, chill the salad for at least 30–60 minutes before serving.
You can add diced avocado, shredded cheese, or diced bell peppers for extra texture and flavor.
If you prefer a lighter version, substitute Greek yogurt for part of the mayonnaise.
Adjust taco seasoning to taste depending on how spicy you like it.
Find it online: https://cookingwithramsay.com/mexican-pasta-salad/