Description
A vibrant and refreshing Mexican Pasta Salad featuring colorful ingredients and zesty flavors, perfect for any gathering.
Ingredients
Scale
- 8 ounces rotini or any pasta
- 1 can black beans, rinsed and drained
- 1 cup corn
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1 avocado, diced (optional)
- 1 packet taco seasoning
- 1/4 cup olive oil
- 1/4 cup lime juice
- Salt and pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the rotini according to package instructions until al dente, usually around 8-10 minutes. Drain and rinse under cold water.
- Combine ingredients: In a large mixing bowl, combine the cooked pasta, black beans, corn, cherry tomatoes, diced bell pepper, red onion, and chopped cilantro.
- Prepare the dressing: In a smaller bowl, whisk together the taco seasoning, olive oil, lime juice, salt, and pepper.
- Toss it all together: Pour the dressing over the pasta mixture and gently toss to combine.
- Add the avocado: If using, gently fold in the diced avocado just before serving.
- Chill for flavor: Refrigerate the salad for at least 30 minutes.
Notes
Perfect for meal prep and can be made a day ahead. Avoid adding avocado until serving to prevent browning.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg