Fresh, creamy, and just the right kind of kicky, this tex-mex pasta salad brings black beans, corn, peppers, and avocado together in a cool, tangy dressing.
Twisty pasta meets creamy salsa-lime goodness, plus a handful of crunchy veg. It’s like your favorite taco and your chillest pasta salad got cozy on a sunny afternoon.
This spicy tex-mex pasta salad is the kind of dish that shows up and steals the show without trying too hard. It’s smooth where it should be (hello, avocado), tangy from lime and salsa, and has that faint smoky heat from the taco seasoning and optional jalapeño. You’ll want seconds. Possibly thirds.
It travels well, so bring it to a picnic. Or don’t—I like it straight from the fridge on a Tuesday when I’ve forgotten what cooking is. Either way, it tastes like a mini fiesta in a bowl.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Spicy Tex-Mex Pasta Salad
No need for complicated prep or pretense here—just flavor-packed comfort with a little sass. Not too spicy unless you make it that way.
- Ridiculously simple to make: You just boil pasta, chop a few tasty things, and stir a dreamy dressing together. Boom.
- Cool and creamy meets zesty and bold: That sour cream-mayo-salsa combo is smooth, punchy, and completely addictive.
- The texture party is real: Crunchy bell peppers, juicy tomatoes, chewy pasta, creamy avocado… it’s a mouth-hug.
- Easy to customize: Leave the jalapeño out for mild vibes, or toss in extra hot sauce if you’re wild like that.
- Feeds a crowd or your future self: It makes a big bowl, perfect for meal prep, potlucks, or sneaky fridge forkfuls.
Ingredient Notes
Let’s talk ingredients before we get cooking. Nothing too fancy, but each one earns its spot.
- Fusilli or rotini pasta: The twisty shapes are pros at trapping that creamy dressing in every nook and crevice.
- Black beans: Hearty and earthy. Make sure to rinse and drain them so they aren’t too salty or goopy.
- Corn kernels: Sweet, pop-in-your-mouth bites. Canned is fine, but thawed frozen corn or grilled fresh is gold.
- Red bell pepper: Crispy, sweet, and so colorful. Dice it small so it spreads the crunch around.
- Red onion: Brings just the right bite. Dice it fine so every now and then you catch a little zing.
- Cherry or grape tomatoes: Juicy little flavor bombs. Halved so nobody gets a surprise tomato explosion.
- Avocado: Adds that creamy, rich magic. Dice just before mixing so it doesn’t brown too much.
- Fresh cilantro: Bright and herbal—skip it only if you must. Adds that can’t-quite-name-it fresh finish.
- Jalapeño (optional): For the heat lovers. Seed it unless you want it spicy-spicy.
- Sour cream and mayonnaise: Creamy base with tang and body. Trust the combo.
- Salsa: Your favorite jarred kind works fine! Adds acid and gentle heat.
- Taco seasoning: The shortcut that brings savory, spicy, smoky all in one dusty packet.
- Fresh lime juice: Brings zip and pulls everything together. Nothing bottled, please.
- Salt and pepper: Taste and adjust at the end; it makes a big difference once chilled.
How To Make This Spicy Tex-Mex Pasta Salad
Here we go—grab a mixing bowl, your chillest playlist, and something to taste-test with. It’s pasta salad time.
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Cook the pasta: Boil a big pot of salted water, then cook your pasta until al dente. Not mushy! Rinse it under cold water so it cools down fast and loses some of the surface starch.
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Add the veggies and beans: In a large bowl, toss in the drained pasta, black beans, corn, bell pepper, red onion, tomatoes, avocado, cilantro, and jalapeño if you’re feeling bold. Use your hands or a big spoon and fold gently so the avocado doesn’t mush into oblivion.
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Make the dressing: In a smaller bowl, whisk together sour cream, mayo, salsa, taco seasoning, lime juice, and a good pinch of salt and pepper. Taste it—if you like it bolder or tangier, now’s your time to shine.
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Toss it all together: Pour the dressing over the pasta mixture and stir gently but thoroughly until everything is well coated. It should look like a creamy tangle of colorful goodness.
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Chill time: Cover the bowl or transfer to an airtight container. Refrigerate it for at least an hour so the flavors hang out and become best friends. Don’t skip this bit—it really makes it better.
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Serve and garnish: Give it a stir before serving. You can hit it with some fresh cilantro leaves on top, or a squeeze of lime if it’s been in the fridge for a day or two and needs a little wake-up.
Storage Options
Let’s talk leftovers, which—let’s be honest—might be the best part.
Once this pasta salad is chilled and dressed, it holds up in the fridge for about 3 to 4 days in an airtight container. That’s your lunch sorted, accident-snack sorted, and possibly second-dinner if you’re like me. Just give it a stir before serving—bottom-of-the-bowl dressing likes to hide.
But can you freeze it? Short answer: meh. Long answer: not really. The creamy base and avocado don’t handle the freeze-thaw game very well. The texture gets a little sad and split. If you’re heart-set on freezing, you could prep all the dry bits and freeze them, then mix in the avocado and dressing fresh when you’re ready.
Reheating? Don’t. It’s meant to be cold and zippy and refreshing. Pop it in your bowl, maybe add a squeeze of lime, and enjoy straight from the fridge or at room temp.
Variations and Substitutions
This spicy tex-mex pasta salad is totally flexible. So if you’re staring into your fridge and thinking, “I’m missing half of this,” don’t panic. Make it your own.
- Greek yogurt swap: Sub the sour cream with plain Greek yogurt for a tangier punch and a little protein boost.
- No cilantro? No problem: Use fresh parsley or a little chopped green onion for a different kind of brightness.
- Add grilled chicken: A handful of shredded rotisserie chicken or chopped grilled thighs makes it a bit heartier.
- Pasta-free version: Try it with cooked quinoa or even cauliflower rice if you’re going low-carb. The dressing still slaps.
- Different beans: Pinto beans or even chickpeas work if black beans are MIA from the pantry.
- Add crunch: Crushed tortilla chips on top right before serving? I highly recommend. Just don’t mix them in too far ahead.
What to Serve with Spicy Tex-Mex Pasta Salad
This bowl is pretty self-sufficient, but it plays nice with others. Whether you’re building a meal or packing a picnic, here’s what works.
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If you’re grilling anything—burgers, chicken, veggie skewers—this salad is a no-brainer side. It cools everything down in the best way and cuts through the smoke and char with creamy freshness.
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Scoop it up with tortilla chips like a hearty dip. Sounds weird, feels weird… until you do it. Then suddenly it’s the only way you want to eat pasta salad.
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It goes beautifully with something light and seared, like this pan seared salmon. That spicy-creamy thing next to tangy-sweet fish? Chef’s kiss.
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For a Tex-Mex party vibe, serve it alongside tacos. Any kind. Eggplant tacos, fish tacos, leftover-cold-pizza tacos (no judgment). It’s the cool cousin on the platter.
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And don’t sleep on having it with these bacon basil cornbread muffins for a slightly unexpected but wildly satisfying combo.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make this pasta salad ahead of time?
Yes, absolutely! In fact, it’s better that way. Making it a few hours (or even a day) ahead allows all the flavors to hang out and blend together. Just keep it chilled in the fridge, and give it a stir before serving. If it looks dry, a spoon of fresh salsa or a splash of lime juice will perk it right up.
How spicy is it, really?
Totally up to you! With no jalapeño and a mild salsa, it’s just flavorful with no real heat. Use a spicy salsa or add the minced jalapeño (or even hot sauce) if you’re looking for more of a kick. The creamy dressing does help mellow the spice a bit, so feel free to tweak to taste.
What kind of salsa is best to use?
Whichever kind you already love eating with chips. I like a medium tomato-based salsa with chunks, but smooth works too. Just avoid super watery ones because they can thin out the dressing. Roasted salsas bring some extra smoky depth if that’s your thing.
Can I use a different kind of pasta?
Sure can. Rotini or fusilli are great because they hang on to the dressing, but penne, shells, or farfalle work as well. Just aim for something with ridges or curves. Long noodles like spaghetti? Not ideal here—save those for your next Gigi Hadid pasta night.
Spicy Tex-Mex Pasta Salad
Ingredients
Pasta Salad
- 12 oz (340 g) fusilli or rotini pasta
- 1 can (425 g) black beans rinsed and drained (15 oz)
- 1.5 cups (240 g) corn kernels canned, thawed frozen, or grilled fresh
- 1 red bell pepper diced
- 1/2 (0.5) red onion finely diced
- 1 cup (150 g) cherry or grape tomatoes halved
- 1 avocado diced
- 1/3 cup (10 g) fresh cilantro chopped
- 1 jalapeño seeded & minced (optional)
Dressing
- 1/2 cup (120 ml) sour cream
- 1/3 cup (80 ml) mayonnaise
- 1/2 cup (120 ml) salsa your favorite, not too watery
- 2 tbsp (14 g) taco seasoning store-bought or homemade
- 1 (30 ml) lime juice of (about 2 tbsp)
- salt and black pepper to taste
Equipment
- Large pot
- Large mixing bowl
- Small mixing bowl
- Colander
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, according to package directions. Rinse under cold water until cool, then drain well.
- In a large bowl, combine the cooled pasta, black beans, corn, diced bell pepper, red onion, halved tomatoes, avocado, cilantro, and jalapeño (if using).
- In a separate bowl, whisk together the sour cream, mayonnaise, salsa, taco seasoning, lime juice, and a good pinch of salt and pepper. Taste and adjust for more tang, spice, or salt as needed.
- Pour the dressing over the pasta mixture. Toss gently but thoroughly to coat. Be careful not to mash the avocado pieces.
- Cover and refrigerate the pasta salad for at least an hour for the best flavor. Stir again before serving, and adjust lime or seasoning to taste as needed.
- Garnish with extra cilantro and a squeeze of lime, and serve cold. Pairs well with grilled meats, tacos, or as a picnic side!
