Hey there! Let me tell you—this Mexican Pasta Salad is one of those recipes that always disappears fast.
It’s colorful, crunchy, creamy, and packed with flavor.
We make it all the time for BBQs, potlucks, or just an easy weeknight side.
Plus, it’s kid-friendly and totally make-ahead!
🌮 Why I Love This Recipe
There’s just something about this pasta salad that makes everyone happy. It’s like a taco and pasta had a delicious baby.
- It’s super easy to make
- Loaded with fresh veggies and flavor
- Creamy but not heavy
- Great for picky eaters (you can leave out anything they don’t like!)
- Perfect to prep ahead of time
I first made this for a family picnic and now it’s on repeat all summer long. My kids love it with crushed tortilla chips on top—try it!
🛒 What You’ll Need
- 12 oz rotini pasta
- 1 cup canned black beans, drained and rinsed
- 1 cup canned corn, drained
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 2 green onions, sliced
- 1/4 cup chopped fresh cilantro
- 1/2 cup sour cream
- 1/4 cup mayo
- 1 tbsp fresh lime juice
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt & pepper to taste
- Optional: crumbled cotija cheese or shredded cheddar
- Optional: crushed tortilla chips for topping
👩🍳 Tools You’ll Need
- Large pot for boiling pasta
- Strainer
- Mixing bowl
- Small bowl for dressing
- Cutting board & knife
- Spoon or spatula for mixing
💡 Pro Tips
- Rinse the pasta under cold water after cooking—it helps stop the cooking and keeps it from getting mushy.
- Let the salad chill for at least 30 minutes before serving so the flavors can really soak in.
- If your kids don’t like spice, just leave out the chili powder or use a tiny bit.
- Swap out veggies your family likes—cucumber, avocado, or shredded carrots work great!
- If making ahead, add the tortilla chips right before serving so they stay crunchy.
🔁 Substitutions & Variations
- Dairy-Free? Use a vegan sour cream and mayo.
- Gluten-Free? Swap rotini with your favorite gluten-free pasta.
- Add Protein: Toss in grilled chicken or cooked shrimp.
- No Cilantro? Use fresh parsley or leave it out.
⏲️ Make Ahead Tips
You can make the whole salad a day ahead! Just keep it covered in the fridge. Add any crunchy toppings (like chips or cheese) right before serving.
👩🍳 How to Make Mexican Pasta Salad
1. Boil the pasta
Boil rotini pasta according to the package. Drain and rinse under cold water.
Ingredients used: 12 oz rotini pasta, water
2. Chop and prep the veggies
Dice the red bell pepper, slice the green onions, halve the cherry tomatoes, and chop the cilantro.
Ingredients used: 1 red bell pepper (diced), 1 cup cherry tomatoes (halved), 2 green onions (sliced), 1/4 cup chopped cilantro
3. Mix the dressing
In a small bowl, mix sour cream, mayo, lime juice, chili powder, cumin, salt, and pepper.
Ingredients used: 1/2 cup sour cream, 1/4 cup mayo, 1 tbsp lime juice, 1 tsp chili powder, 1/2 tsp cumin, salt and pepper
4. Combine everything
In a large bowl, add the cooked pasta, black beans, corn, chopped veggies, and dressing. Stir until fully coated.
Ingredients used: Cooked rotini pasta, 1 cup black beans, 1 cup corn, all chopped veggies, prepared dressing
5. Chill and serve
Cover and chill the salad in the fridge for at least 30 minutes. Before serving, top with crumbled cheese and crushed chips if you want.
Ingredients used: Assembled pasta salad, optional cotija cheese, optional tortilla chips
🥡 Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- If it dries out a little, just stir in a spoonful of sour cream or mayo before eating.
- Not freezer-friendly, sorry!
🍽️ What to Serve With
- Grilled chicken or steak
- Tacos or quesadillas
- Tortilla chips and salsa
- Corn on the cob
- Fresh watermelon slices
❓FAQ
Can I make this spicy?
Yes! Add a chopped jalapeño or a dash of hot sauce.
Can I use a different pasta?
Totally. Penne, shells, or even macaroni work great.
What if I don’t like cilantro?
You can skip it or use parsley instead.
How long can I keep it in the fridge?
Up to 3 days—but it’s best the day you make it!
🌟 That’s a Wrap!
This Mexican Pasta Salad is so easy and fun to make. It’s got tons of color, texture, and flavor—plus, it’s something the whole family will actually eat. I hope you give it a try and make it your own! If you do, drop a comment and let me know how it went or if you have any questions. I’d love to hear from you 💬❤️
Happy cooking! 🌮🧡