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This zesty Tex-Mex pasta salad is teeming with tons of flavorful ingredients and tossed in a creamy salsa dressing.
If you’re always on the search for easy, tasty summer sides, you’ll want to add this Tex-Mex pasta salad to the roster. Loaded with veggies, beans and corn, it’s got all your favorite tex-mex flavors mixed in with cork screw pasta and a creamy, zingy dressing.
This pasta salad is the perfect accompaniment to grilled chicken, fish or steak. If you’re entertaining, it can be made a few hours in advance and held in the refrigerator.
I think the flavor is best when it’s served at room temperature, so I toss it as near to serving as possible or let it come to room temperature on the counter if it’s been refrigerated.
What makes this Tex-Mex pasta salad really pop is the creamy salsa dressing. Unlike a lot of macaroni salads, there’s no mayo or sour cream in the recipe. Instead I use Greek yogurt mixed with salsa, cilantro, and lime resulting in a super flavorful, tangy dressing that tastes rich but is definitely healthier.
I use a traditional mild or medium salsa that’s a little chunky, but really any salsa will work here. Salsa verde would be a tasty alternative or a chipotle salsa would add a little spicy smokiness.
You can definitely play around with this recipe and make it your own. Swap pinto beans for black beans or how about some chiles or pickled jalapeños for my heat loving friends?
Let’s make Tex-Mex Pasta Salad
- Combine all of the ingredients for the creamy salsa dressing in a bowl and whisk together until combined.
- Combine all the ingredients for the pasta salad in a large bowl.
- Add the dressing to the salad and toss well. Season to taste with kosher salt and pepper.
Tips for success
- The salad can be made 2-3 hours in advance and stored in the refrigerator until ready to serve.
- The pasta salad can be served at room temperature (my recommendation) or chilled.
- Don’t skip tossing the diced avocado with a squeeze of lime juice to prevent oxidation.
- Use your favorite salsa in the dressing. I used a medium, slightly chunky salsa, but salsa verde or chipotle would be a delicious substitution.
- Reserve a sprinkle of cheese and cilantro for garnishing.
More summer sides
This zesty Tex-Mex pasta salad is teeming with tons of flavorful ingredients and tossed in a creamy salsa dressing.
- 1 lb rotini pasta, cooked according to pkg directions and cooled slightly
- 8 oz cherry tomatoes, halved or quartered
- 15 oz black beans, drained (1 can)
- 2 cups corn kernels, fresh (canned and drained or frozen corn can be substituted)
- 3 scallions, sliced on the bias
- 1 avocado, diced + squeeze of lime juice
- 1/4 cup fresh cilantro, minced
- 6 oz shredded cheese (Mexican blend or cheddar)
- kosher salt and pepper
- 1 cup Greek yogurt, plain
- 1 cup salsa
- 1 tsp lime zest, grated
- 1 Tbsp cilantro, minced
- 1 Tbsp lime juice
- kosher salt and pepper
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Whisk all of the ingredients together in a small bowl and season to taste with kosher salt and pepper. Set aside.
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Toss the diced avocado witha squueze of lime juice and combine the cooked rotini pasta (still a bit warm) with the remaining ingredients.
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Add the dressing to the pasta salad and toss well. Season with to taste with kosher salt and pepper and serve.
- The salad can be made 2-3 hours in advance and stored in the refrigerator until ready to serve.
- The pasta salad can be served at room temperature (my recommendation) or chilled.
- Don’t skip tossing the diced avocado with a squeeze of lime juice to prevent oxidation.
- Use your favorite salsa in the dressing. I used a medium, slightly chunky salsa, but salsa verde or chipotle would be a delicious substitution.
- Reserve a sprinkle of cheese and cilantro for garnishing.
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