This Tex-Mex Pasta Salad is loaded with corn, black beans, tomatoes, Mexican cheese, cilantro, taco seasoning, lime juice and salsa for the perfect flavor combination. Delicious!
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Tex-Mex Pasta Salad Is A Delicious Easy Side Dish
This Tex-Mex Pasta is one of my favorites. It's easy to make ahead of time and it's a cool refreshing side dish on hot summer days.
This Pasta goes great as a side dish when grilling hamburgers or chicken. And it also makes a quick and easy lunch that is delicious served with tortilla chips.
Pasta salads are a favorite to take to summer events. Try our Cowboy Pasta Salad with with bacon, ground beef, cheese, Worcestershire sauce and hot sauce or this Classic pasta salad that is quick and easy to make.
Tips for making Tex-Mex Pasta Salad
You can use any shape of pasta that you prefer or have on hand such as rotini, shells or Cavatappi pasta. I prefer using pasta with ridges or grooves to help absorb the flavors.
For best flavor allow at least 2 hours to chill in the refrigerator before serving.
You can add grilled chicken to make this a quick and easy meal.
I recommend shredding your own cheese instead of buying shredded cheese.
Ingredients
- shell pasta – or any other pasta of your choice
- black beans – rinse and drained
- cooked corn, can or fresh
- tomatoes, diced
- medium salsa
- olive oil
- fresh lime juice
- taco seasoning
- garlic
- shredded Mexican cheese
- avocados
- fresh cilantro
- salt
How To Make Tex-Mex Pasta Salad
Bring large pot of water to boil and add 2 teaspoons of salt and pasta to water. Cook according to instructions on the box. Then drain and rinse with cold water. Allow the pasta to cool before assembling the dish.
Combine the pasta, black beans, ¼ cup of the cilantro, corn, tomatoes and salsa in a large bowl. Carefully toss together.
Combine the lime juice, taco seasoning, garlic and olive oil in a small bowl. Pour the mixture over the pasta and toss to coat.
For best taste cover and chill in the refrigerator for a minimum of 2 hours before serving.
Right before serving, add the Mexican cheese and top with the avocado and a little bit of cilantro.
Additional Toppings
This can be served as is, or you can add in your favorite toppings such as crushed tortilla chips, sour cream, jalapenos, green onions, black olives and my favorite which is a big scoop of guacamole. Make it your own way.
How To Store
Cover leftover Pasta Salad with plastic wrap or put in a airtight container. You can store leftovers in the refrigerator for 2 days.
Favorite Kitchen Gadgets
Pyrex 8-piece Mixing Bowl Set are made in the USA and are microwave, refrigerator, freezer and dishwasher safe.
These 15 x 25 Inches, 100% Ring Spun Cotton Dish Towels are soft and absorbent.
I love these Vintage Aprons with polka dots pockets.
This adjustable silicone clip on strainer for pots and pans comes in handy when cooking pasta.
I hope you enjoy this Tex-Mex Pasta Salad recipe!
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Tex-Mex Pasta Salad
Ingredients
- 1 lb shell pasta – or pasta of your choice
- 15 ounce can black beans, rinse and drained
- 1½ cups cooked corn
- ½ cup tomatoes, diced
- 1½ cups medium salsa, or can use mild or hot
- ⅓ cup olive oil
- ¼ cup fresh lime juice
- 2 Tablespoons taco seasoning
- 1 teaspoon minced garlic
- 1 cup Mexican cheese, shredded
- 2 avocados, diced
- 1 bunch of fresh cilantro
- 2 teaspoons salt
Instructions
- Bring large pot of water to boil and add 2 teaspoons of salt and pasta to water. Cook according to instructions on the box. Then drain and rinse with cold water. Allow the pasta to cool before assembling the dish.
- Combine the pasta, black beans, ¼ cup of the cilantro, corn, tomatoes and salsa in a large bowl. Carefully toss together.
- Combine the lime juice, taco seasoning, garlic and olive oil in a small bowl. Pour the mixture over the pasta and toss to coat.
- Cover and chill in the refrigerator for a minimum of 2 hours before serving.
- Right before serving, add the Mexican cheese and top with the avocado and a little bit of cilantro.
