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Mexican Pasta Salad

A vibrant and flavorful pasta salad that combines fresh vegetables, black beans, and a zesty lime dressing, perfect for gatherings and picnics.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 2 cups 2 cups of your favorite pasta (penne or rotini)
Vegetables
  • 1 1 red bell pepper, diced
  • 1 1 yellow bell pepper, diced
  • 1 small 1 small red onion, finely chopped For a pungent crunch
  • 1 cup 1 cup cherry tomatoes, halved For sweetness
  • 1 can 1 can black beans, drained and rinsed For protein
  • 1 cup 1 cup corn, fresh or frozen (thawed)
  • 1 1 ripe avocado, diced For creamy richness
  • ¼ cup ¼ cup fresh cilantro, chopped For herbaceous flavor
Dressing
  • 2 Juice of 2 limes Zesty and refreshing
  • 3 tablespoons 3 tablespoons olive oil For luscious mouthfeel
  • Salt and pepper to taste

Method
 

Preparation
  1. In a large pot, bring salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain and rinse under cold water to stop the cooking process.
  2. While the pasta cooks, chop the bell peppers, red onion, cherry tomatoes, and avocado.
Combining Ingredients
  1. In a large mixing bowl, combine the cooked pasta, black beans, corn, bell peppers, cherry tomatoes, and red onion.
Making the Dressing
  1. In a separate bowl, whisk together the lime juice, olive oil, salt, and pepper.
Final Assembly
  1. Pour the dressing over the salad mixture and gently toss to combine all flavors. Finally, add the diced avocado and cilantro.
  2. Let the salad sit for about 30 minutes in the refrigerator to allow the flavors to meld beautifully.

Notes

The salad can be made a day ahead for the flavors to marry. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Avoid freezing the salad, especially the avocado.