Mexican Pasta Salad
This homemade Mexican pasta salad is ultra creamy and bursting with flavor. It's a fun twist on taco night and always impresses. Pan-fry the corn for elevated flavor!
Servings: 6
Ingredients
- 8 oz. cavatappi pasta
- 3/4 cup ranch dressing any kind
- 1/3 cup sour cream
- 2 tablespoons taco seasoning
- 1/2 cup salsa any kind
- 15 oz. canned black beans drained
- 1 pint cherry tomatoes halved
- 10 oz. frozen corn thawed*
- 1/2 green bell pepper diced
- 1/4 red onion minced
- 1/4 cup fresh cilantro chopped, plus more for serving
- 5 oz. queso fresco ~1 cup, plus more for serving
- Diced avocado for serving*
Instructions
- Cook the pasta to al dente according to package instructions.
- Once tender, drain the noodles and rinse them with cold water.
- While the pasta cooks, make the pasta salad dressing. In a small bowl, mix the ranch, sour cream, taco seasoning, and salsa together.
- Add the cooked pasta, beans, tomatoes, corn, peppers, onion, cilantro, and cheese into a large bowl.
- Pour the dressing over the pasta and veggies. Use a wooden spoon or spatula and gently mix everything together until all of the ingredients are evenly coated.
- Garnish with freshly diced avocado, a sprinkle of chopped cilantro and queso fresco, and serve.
Notes
- Storage instructions: Store leftovers in an airtight container in the refrigerator for up to 5 days.Â
- Make ahead: This pasta salad can be served immediately, but I find the longer it sits, the more the flavors intensify. I like to make and refrigerate it a few hours before serving.
- Corn: For elevated flavor, pan-fry the corn in a skillet until slightly charred before adding to the salad.
- Avocado: Add the avocado immediately prior to serving so it doesn't turn brown.Â
Nutrition
Calories: 502kcal | Carbohydrates: 60g | Protein: 17g | Fat: 23g | Fiber: 9g | Sugar: 7g