Mexican Pasta Salad Recipe

Mexican Pasta Salad Recipe

Photos of Mexican Pasta Salad Recipe

How To Make Mexican Pasta Salad

Grab a tasty, filling meal with this Mexican pasta salad packed with black beans, corn, and tomatoes, in a creamy cilantro lime dressing.

Preparation: 20 minutes
Cooking: 10 minutes
Total: 30 minutes



  • 2earsfresh yellow corn,husked
  • 10ozdry elbow macaroni
  • salt and freshly ground black pepper
  • cupsRoma tomatoes,(3 large), seeded and diced
  • 1canblack beans,drained and rinsed well
  • 1large avocado,semi-firm but ripe, diced
  • ½cupCotija cheese,crumbled
  • cupred onion,chopped, rinsed, or ⅔ cup chopped green onion or use a blend of both

For Dressing:

  • ½cupmayonnaise,full fat
  • ½cupplain Greek yogurt,fat free
  • tbspfresh lime juice
  • ¼cupfresh cilantro,(about small 1 bunch), finely minced, leaf portion
  • 1clovegarlic,minced
  • 1tspancho chili powder
  • ½tspground cumin


  1. Preheat a grill over medium-high heat to about 450 degrees F.

  2. Once preheated, add corn and grill for about 8 to 9 minutes total, turning about every 2 to 3 minutes until charred on all sides. Set aside and let cool then cut corn kernels from cobs.

  3. Meanwhile, cook pasta to al dente in lightly salted water (about½ tablespoon) according to directions on the package. Drain and rinse, then let drain and cool.

  4. For the dressing, in a mixing bowl, whisk together mayonnaise, Greek yogurt, lime juice, cilantro, garlic, chili powder, cumin. Season with salt and pepper to taste (about ¾ teaspoon and salt ¼ teaspoon pepper). Chill until ready to assemble macaroni salad.

  5. Set aside some of the mix in ingredients (tomatoes, corn, avocado, onion) for topping if desired.

  6. In a salad bowl toss together drained macaroni, corn kernels, tomatoes, black beans, avocado, Cotija cheese, onion, and the cilantro dressing mixture. Sprinkle set aside ingredients over top. 

  7. Serve immediately or chill up to 2 hours. Thin with a little water if desired; it thickens as it rests since the noodles absorb the liquid.


  • Calories: 432.15kcal
  • Fat: 20.39g
  • Saturated Fat: 4.53g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 6.76g
  • Polyunsaturated Fat: 7.89g
  • Carbohydrates: 51.76g
  • Fiber: 9.88g
  • Sugar: 7.79g
  • Protein: 13.83g
  • Cholesterol: 15.52mg
  • Sodium: 814.27mg
  • Calcium: 128.39mg
  • Potassium: 874.53mg
  • Iron: 2.50mg
  • Vitamin A: 91.40µg
  • Vitamin C: 28.97mg
Want to share your own twist on this Mexican Pasta Salad Recipe or discuss other variations? Head over to the Recipe Sharing forum and join the conversation!

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