This Mexican Pasta Salad is packed with all your favorite Mexican-inspired ingredients in one fabulous bowl of YUM. It’s always a crowd-pleaser for potlucks, picnics, and parties that readers call: “Amazing” and “such a hit that most of the leftovers were snuck out by our guests!!!!” The Creamy Salsa Dressing is obsessive-worthy!

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Watch how to make Mexican pasta salad

top view of Mexican pasta salad with tomatoes, avocados, black beans and corn in a glass bowl with wooden spoons

Why This Pasta Salad Recipe Works:

DRINKABLE DRESSING. The kicking luxuriously creamy, tangy, zippy, sassy, dressing transforms each bite into a hypnotic symphony of savory perfection spiked with salsa, lime juice, garlic, and fiesta spices.
RAINBOW OF FLAVOR. It’s a vibrant rainbow of crunchy veggies, creamy avocados, juicy tomatoes, al dente pasta, and sweet bursts of corn, all swaddled in the luxurious, silky dressing for the BEST TEXTURES.
MAKE IT WITH WHAT YOU LOVE. You can customize your pasta salad recipe with any of your favorite add-ins or omit what you don’t like or have on hand.
MAKE IT A MEAL. Add chipotle chicken, chili lime chicken, carne asada, or any other protein to make it a complete meal.
MAKE AHEAD – OR NOT. What I love about this pasta salad recipe is that it tastes fabulous right away – no chilling time required for sumptuous results!
GREAT LEFTOVERS. Even the avocados stay fresh thanks to the lime juice in the dressing so enjoy it for lunch or dinner for days!

WHAT PASTA IS BEST for pasta salad?

My favorite pasta for this Mexican pasta salad is rotini but you can use any medium pasta such as:

•Fusilli
•Bowties / Farfalle
•Penne
•Macaroni
•Gemelli
•Large shells

INGREDIENTS FOR MEXICAN pasta SALAD

In addition to pasta, you need all of the bells and whistles to make a truly great pasta salad. Here’s what I add for my perfect bite, but keep in mind you can customize the salad how you like: (measurements in the printable recipe card at the bottom of the post):

Corn: I highly promote fresh corn in the spring/summer months but you can get away with using canned or frozen corn in the winter. If using canned corn, rinse and drain it first. If using frozen corn, you don’t need to thaw it before you add it to the hot skillet to char.
Bell pepper: I use red, orange, or yellow because they are sweeter than green.
Tomatoes: Use cherry or grape tomatoes because they boast the best texture and are the perfect bite-size juicy morsels when halved.
Cucumbers: I use English cucumbers so you don’t have to bother peeling them, but you may also substitute with a peeled, slicing cucumber.
Red onion: I like the fresh pop of red onion but you may also use green onions.
Avocados: Make sure you use ripe avocados but not overly ripe or they will turn to mush. To tell if an avocado is ripe, squeeze it gently. A ripe avocado should yield slightly to pressure but not feel overly soft. For more detailed information on how to select avocados, see my guacamole recipe.
Black Beans: Rinse and drain first. You may also substitute red kidney beans, pinto beans etc.
Jalapeno: Adds a subtle kick of heat or you can season to taste with cayenne pepper. To use the jalapeno, remove and discard the seeds and the white membranes because they carry most of the heat.
Cilantro: Adds a tangy, zesty, citrus flavor. If you’re one of the 4-14 percent who think cilantro tastes like soap, just skip it.
Cotija cheese: This is Mexican cheese made from cow’s milk that’s salty and crumbly, similar to Parmesan. It adds wonderfully salty flavor and is worth splurging for.

Mexican Pasta Salad in a glass bowl with wooden spoons

pasta SALAD DRESSING Ingredients

Salsa: Use your favorite salsa or my homemade 5-minute blender salsa is spectacular. I suggest medium or spicy salsa. If you use mild, your entire pasta salad will taste like it’s missing something, so you’ll want to amp up the flavor with cayenne pepper.
Sour Cream or Greek Yogurt: Fat-free sour cream or yogurt both work great as well, just don’t use regular yogurt because it is not nearly as thick as Greek yogurt.
Mayonnaise: Provides the creamy base of the dressing and binds all of the ingredients together. Even if you don’t like mayo, I don’t suggest skipping because it prevents the dressing ingredients from separating – and your dressing will not taste like mayo!
Olive Oil: This adds extra creaminess and ensures the pasta salad doesn’t taste dry. Use extra virgin olive oil for more flavor.
Lime Juice: Awakens all of the flavors! Use fresh or bottled lime juice and use more or less to taste.
Garlic: Fresh garlic is fantastic but you can substitute with ¾ teaspoon garlic powder.
Seasonings: Chili powder, ground cumin, smoked paprika, and salt round out the flavor profile. Use more or less of any of the spices to suit your personal preference.

possible recipe VARIATIONS

This Mexican Pasta Salad is extremely customizable. Here are a few possible recipe variations:

Use tortellini: Tortellini is one of my favorites for pasta salads. You can use any type of cheese tortellini, and I even think sausage tortellini would be yummy! Make sure you use fresh, refrigerated tortellini, not dried tortellini on the shelf.
Swap dressing: Swap the dressing for Cilantro Lime Dressing or Avocado Ranch.
Make it spicy: Use spicy salsa in the dressing and two jalapenos or cayenne pepper to taste.
Add olives: Black olives offer a delectable tanginess.
Add pickled jalapenos: These are fabulous, spicy, tangy additions in place of the fresh jalapeno. Start with just a little and stir in more to taste.
Add cheese: Add cubed pepper, Jack, Monterrey, or sharp cheddar or shredded Mexican cheese blend.
Add other veggies: Add anything your heart desires such as broccoli, cauliflower, jicama, roasted sweet potatoes, etc.

make it a MAIN DISH pasta SALAD!

Transform this Mexican Pasta Salad recipe into a main dish by adding by adding protein. Any of the following options would be delicious:

•Add chicken: Make chicken specifically for this recipe or use leftovers. It’s particularly fabulous with: chipotle chicken, chili lime chicken, and cilantro lime chicken.
•Add shrimp: My cilantro lime shrimp would be superb.
•Add beef: Add taco meat, carne asada steak or beef barbacoa
•Add pork: C arnitas, salsa verde pork or chipotle pork
•Add turkey: Use the seasoned turkey from my turkey tacos recipe

HOW TO MAKE MEXICAN pasta SALAD

Let’s take a closer look at how to make this pasta salad recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Cook pasta. Cook the pasta according to package directions in generously salted water. Rinse, drain, and add to a large bowl.
Step 2: Chop ingredients. While the pasta is cooking, chop the veggies and add them to a large bowl with the pasta salad ingredients.

showing how to make Mexican Pasta Salad by adding all of the pasta salad ingredients (tomatoes, cucumbers, bell peppers, black beans, jalapenos, cilantro, corn, Cotija Cheese) to a glass bowl

Step 3: Make the dressing. Whisk the Creamy Salsa Ingredients together in a bowl.

Step 4: Combine. Pour half the dressing over the pasta salad and toss to combine.

showing how to make Mexican Pasta Salad by adding the pasta salad dressing to the ingredients in a glass bowl

Step 5: Chill. Refrigerate pasta salad and remaining dressing separately until ready to use. When ready to serve, toss with remaining dressing then dig in!

showing how to make Mexican Pasta salad by tossing the dressing and the ingredients together in a glass bowl

TIPS AND TRICKS FOR THE BEST mexican pasta SALAD

This pasta salad recipe is pretty straightforward, but here are some helpful tips and tricks:

Don’t overcook the pasta. No one wants mushy pasta salad! Test the pasta 2 minutes before the time on the box says. You want the pasta cooked al dente meaning it has a little bite to it.
Toss pasta with olive oil. After the pasta is drained, immediately add it to a large bowl then toss it with some olive oil. If you skip this step, the pasta can clump and dry together and tear when tossed.
Use fresh corn immediately. Fresh corn is the sweetest and juiciest used within the first 1-2 days. The sugars begin converting to starch soon after the corn is harvested. Make sure you store your corn in the refrigerator to stall this process.
Do I have to char my corn? I highly recommend charring your corn for added complex smokiness and it soaks in more flavor from the dressing. That being said, if you are in a hurry, raw corn is also sweet, juicy and delicious.
Customize ingredients. The pasta salad ingredients and measurements are simply suggestions. You can use add/swap any ingredients for your favorite veggies. You can also add protein to make it a complete meal.
Season to taste. Always adjust the finished dish to make it right for YOU! The salsa you use, how heavily you salted the pasta water and personal taste will determine if you want it saltier, tangier or spicier. Season to taste after refrigerating.

tossing Mexican pasta salad together in a glass bowl

HOW LONG CAN pasta SALAD SIT OUT?

Pasta salad made with sour cream and mayo shouldn’t sit out any longer than two hours.

PREP AHEAD PASTA SALAD

You can prep the pasta salad ingredients ahead of time if you want to get a jump start that lasts more than 24 hours; otherwise, follow the make-ahead instructions.

•Vegetables: can be chopped 48 hours in advance and stored in separate airtight containers in the refrigerator. Wait to chop the avocados until read to serve.
•Corn: can be grilled and the kernels cut off of the cob 48 hours ahead of time; store in an airtight container in the refrigerator.
•Pasta: can be made 48 hours in advance and stored in an airtight container in the refrigerator, tossed with a drizzle of olive oil.
•Dressing: can be made 72 hours in advance and stored in an airtight container in the refrigerator.

MAKE AHEAD PASTA SALAD

This Mexican Pasta Salad can be made 100% in advance if served within 24 hours; otherwise, follow the prep-ahead instructions. Even the avocados can be added to the salad—they don’t turn brown due to the lime juice in the dressing.

TO MAKE AHEAD:

1. Gently toss the pasta and all of the salad ingredients together with only HALF of the dressing. If you use all of the dressing initially, your pasta may soak up all the dressing and will taste dry.
2. Cover and refrigerate for up to 24 hours. Store the rest of the dressing separately.
3. When ready to serve, toss the pasta salad with the remaining dressing. You may need to add additional olive oil if the salad appears dry and additional lime juice, cayenne pepper, and salt to brighten the salad.
4. Bring the pasta salad to room temperature before serving by letting it sit on the counter for 30 minutes or so.

HOW LONG DOES PASTA SALAD LAST IN THE FRIDGE? HOW TO STORE?

Cover the leftover Mexican Pasta Salad with plastic wrap or transfer it to an airtight container. Store in the refrigerator for 3-4 days. The longer the pasta salad is refrigerated, the drier it can become. If your leftovers taste too dry, then drizzle with additional olive oil to taste. You may also want to perk up the salad with salt and cayenne pepper to taste.

WHAT TO SERVE WITH this pasta SALAD recipe?

I often am asked what to pair with my Mexican recipes and the answer is this Mexican Pasta Salad! Here is a summary of my favorite combinations but please do not limit yourselves to my list alone:

TACOS: Carne Asada Tacos, Tacos Al Pastor, Blackened Fish Tacos, Baja Fish Tacos
ENCHILADAS: Chicken Enchiladas, Green Chile Chicken Enchiladas, Beef Enchiladas, Enchiladas Verdes
BURRITOS: Chicken Burritos, Carne Asada Burritos, Beef Bean Cheese Burritos ,Beef Burritos
FAJITAS: Chicken Fajitas, Steak Fajitas, Shrimp Fajitas
POTLUCK MAIN DISHES: Marinated Flank Steak, Chicken Marinade, Grilled Pork Tenderloin

showing how to serve Mexican pasta salad by adding to a small bowl and garnishing with cilantro and Cotija cheese

Servings: -12 servings

Prep Time: 25

Cook Time: 8

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Ingredients

PASTA SALAD

16 oz. rotini pasta
1 15 oz. can black beans, rinsed and drained
2 ears corn on the cob or 1 can corn, drained (see notes for grilling)
1 pint cherry tomatoes, halved
1 red bell pepper, chopped
1/4 cup red onion, finely chopped
1/2 English cucumber, sliced and quartered
1 jalapeno, seeded deveined, diced
2 large avocados, chopped
1/2 cup packed cilantro, chopped
1/3 cup finely grated Cotija cheese

CREAMY SALSA DRESSING

1 cup medium or spicy salsa
¾ cup sour cream or Greek yogurt
¾ cup mayonnaise
¼ cup olive oil
3 tablespoons lime juice
3 cloves garlic, minced
1 ½ tsp EACH ground cumin, chili powder
1 1/4 teaspoon salt
½ teaspoon smoked paprika

Instructions

Cook pasta according to package directions just until al dente. (You can chop your salad ingredients while the pasta is cooking.) Drain, rinse with cold water then toss with a drizzle of olive oil to prevent it from sticking together.
Add the pasta and all of the pasta salad ingredients to a large bowl.
Whisk all of the Creamy Salsa Ingredients together in a bowl.
Pour half of the dressing over the pasta salad and toss to combine (or all of the dressing if serving immediately). Refrigerate pasta salad and remaining dressing separately until ready to use (best served the same day). When ready to serve, toss with remaining dressing. Season with salt, cayenne pepper and lime juice to taste. Dig in!

Video

Notes

Storage

Cover the leftover Mexican Pasta Salad with plastic wrap or transfer it to an airtight container. Store in the refrigerator for 3-4 days. The longer the pasta salad is refrigerated, the drier it can become. If your leftovers taste too dry, then drizzle with additional olive oil to taste. I found additional salt and cayenne pepper were necessary to amp up the flavor of make ahead salad. Start with a little and add more to taste as needed.

HOW TO CHAR CORN

You can use corn straight off the cob or you can grill it. I love grilling corn because it results in deeply sweet, succulent, smoky corn, and soaks up the dressing better. You can char your corn directly on the grill (no foil needed) or you can sizzle it a hot cast iron skillet. Here is how:

TO GRILL CORN ON THE COB:

Peel the corn, remove all the silk and lightly brush all over with olive oil. Grease and heat grill to high heat. Grill the corn over direct heat for 10-12 minutes, turning until lightly charred on all sides, closing the lid in between rotations.

TO CHAR CORN IN A SKILLET:

If you don’t have corn on the cob or have access to a grill, you can still char frozen, canned, or fresh corn in a cast iron skillet. Heat one tablespoon olive oil in large cast iron skillet over high heat. Add the corn and cook, stirring occasionally, until corn starts to char, approximately 5 minutes (a few minutes longer if frozen). Transfer kernels to the serving bowl to cool so they don’t continue to cook.

Make it a Meal!

Add chicken: you can make chicken specifically for this recipe or use leftovers. It’s particularly fabulous with: chipotle chicken, chili lime chicken, and cilantro lime chicken.
Add shrimp: my cilantro lime shrimp would be superb in this salad and transform it into a meal.
Add beef: seasoned ground beef like in my taco salad or chopped carne asada steak or beef barbacoa would be tasty.
Add pork: carnitas, salsa verde pork or chipotle pork.
Add turkey: use the seasoned turkey from my turkey tacos recipe.

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10 Comments

Ramya says

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Will be making this soon can i use vegan cotija cheese / coconut cream and vegan mayo as am a vegan can i skip corn / red bell pepper and jalapeno as am not a big fan of them i love pasta sooooooooooooo much i never had mexican food and salad before perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya

- Jen says
  
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  Thanks Ramya, I’m excited for you to try it!
  
Joshua says

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Amazing recipe. I made it Thursday and I had to make it again today. I used spicy chili powder and left out the avocado and black beans. It was such a hit that most of the leftovers were snuck out by our guests!!!!

- Jen says
  
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  LOL! Love the visual of guests sneaking pasta salad leftover! I’m thrilled it was a huge hit, thank you!
  
Jennifer Fulk says

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Hi Jen! This dressing was so delicious! I was wondering if you ever used it on the Doritos/ ground beef taco salad? I was thinking it would be so good. What is your opinion on this?

- Jen says
  
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  Yes, I think it would be wonderful on Doritos taco salad!
  
Ekta says

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I have made this several times and it is always a hit. Recently I made this with vegan mayo, no sour cream or cheese because I could not find vegan version but it worked out fine due to the texture of vegan mayo. It was still delicious! Thank you so much Jennifer your lovely recipes.

- Jen says
  
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  I am so pleased this recipe is on repeat! That is awesome to hear you’ve successfully made it vegan!
  
Brenda says

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So now that soup season is winding down in upstate ny I was bummed because I make a new soup every week, but my husband said why not do different pasta salads for the summer. So challenge accepted and I saw this on a Facebook post and boy was I happy eating this tonight along with the chili lime chicken on this site . I might not make a pasta salad every week unless we go camping , but this one is on my list to make again . Only thing I didn’t add was jalapeño , not a fan . Delicious!

- Jen says
  
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  I love the summer pasta salad idea! I am so glad this one will be a repeat!