Spicy Tex-Mex Pasta Salad
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 crunchy veg in every bite. It's the kind of dish that steals the show at potlucks and is just as good from your fridge for busy lunches. Easy to customize for any palate and crowd!
8
servings
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!
Notes
This recipe is easy to customize—swap in Greek yogurt for the sour cream, add grilled chicken for more protein, or use different beans as needed. The salad keeps in the fridge for 3–4 days, but is not suitable for freezing due to the dressing and avocado. Add crunchy tortilla chips on top just before serving for a fun texture boost!
Nutrition
Calories: 320kcal | Carbohydrates: 44g | Protein: 10g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 504mg | Potassium: 530mg | Fiber: 7g | Sugar: 4g | Vitamin A: 830IU | Vitamin C: 32mg | Calcium: 67mg | Iron: 3mg