Mexican Pasta Salad Recipe
This easy Mexican Pasta Salad is perfect at any time of the year! Serve it on taco Tuesdays, summer parties, Cinco de Mayo or a weekday dinner - yum!
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Salad, Side Dish
Cuisine: American, Mexican
Keyword: Mexican, Pasta Salad, Side Dish, Summer Salad
Servings: 8
Calories: 328kcal
- Pasta Directions:
- 12 oz bow tie pasta 12 oz. box
- 1 can corn drained
- 1 can black beans rinsed and drained
- 1 green bell pepper chopped
- 1 tomato chopped
- 1/2 cup yellow onion chopped (optional substitute red onion)
- 1/4 cup cilantro chopped
- 5 oz Feta cheese crumbled
- 1 small orange pepper sliced for topping
- 1 small red pepper sliced for topping
- Dressing Ingredients:
- 1 cup plain greek yogurt
- 1 tbsp lime juice
- 1/2 tsp honey
- 1/2 tsp cumin
- 1/2 tsp paprika
Pasta Directions:
Add water to your pot and bring to a boil.
Once water is boiling, add in pasta and cook until done.
While pasta is cooking, drain the corn and black beans.
Chop your green pepper, tomato, onion and cilantro set aside.
Once the pasta is cooked, drain the water and add pasta to a large mixing bowl.
Let the pasta cool for a few minutes, mixing occasionally so that the pasta doesn't become sticky and hard.
Once pasta is cooled, add in corn, black beans, green pepper, tomato, onion, cilantro.
Add the dressing and mix.
Mix in the Feta cheese.
Top with some more Feta cheese and cilantro and add some orange and red pepper slices for presentation.
Refrigerate until ready to serve.
Dressing Directions:
In a medium bowl, combine all ingredients and mix with a whisk
Set aside in the fridge till your pasta is ready.
Serving: 8servings | Calories: 328kcal | Carbohydrates: 56g | Protein: 16g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 213mg | Potassium: 480mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1067IU | Vitamin C: 42mg | Calcium: 139mg | Iron: 2mg