Mexican Pasta Salad Recipe
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Mexican Pasta Salad recipe is a crowd-pleasing party and potluck dish with fresh flavors in every bite. Great for any Mexican or Cinco de Mayo feast.
Our home is a lovely kaleidoscope of people coming and going, especially between now and Fall. We’re so looking forward to seeing so many friends who love to visit central Oregon! The bright colors of a visual kaleidoscope remind me so of this colorful crowd-pleasing Mexican Pasta Salad, so good for a party or potluck!
Really good for a Cinco de Mayo party! :)
Mexican dishes are a family favorite of ours, especially this Mexican Pasta Salad Recipe. (Above, my Epic Chips and Salsa Board.)
Mexican Pasta Salad
If you are a pasta “shells” lover, you may like this Mexican Pasta Shells Salad recipe with avocado! Using some of your favorite ingredients, you can whip these salads up in no time.
Tips for making Mexcian Pasta Salad
This is a super easy recipe that you can even make ahead of time. Here are some tips and ideas for making it your own.
You can use any kind of small pasta — farfalle, shells, or bowtie work well, too. (We love DeLallo whole wheat pasta.)
Add salt to the water when cooking, never oil.
Don’t rinse the pasta, just drain it.
Let the pasta cool completely before mixing with the rest of the ingredients.
We love Bush’s Beans (black beans).
Don’t be afraid to use more spice if you like your foods to have a little more kick.
Let the flavors mingle
The salad can sit in the fridge for 3 days, but let flavors mingle with the dressing mixed in at least 2 hours before serving.
You can also turn this Mexican Pasta Salad into a hearty main dish by adding grilled steak or chicken or shrimp. YUM! This Honey Lime Boneless Chicken Thighs Recipe is fantastic!
Intentional about hospitality
I can’t think of very many things our world needs more right now than generous, open-hearted neighbors and people in our lives, who are intentional about hospitality, & lovingly gathering people around their tables.
I know I keep saying it here on my blog, but this “connection” is what our world needs more of.
Of course most of us know we are called to be hospitable regardless of our abodes and finances.
It could be as simple as picking up a pizza for 6, or as elaborate as a sit-down dinner for 12.
Cinco de Mayo is coming up, a really fun “excuse” to host a Mexican-themed party!
What I’ve learned is that it’s important to just love on people, whether there’s a holiday or not, to simply bring people together.
Hosting also shows a vulnerable side to hospitality, of not only letting others know that they are appreciated, but that we need people in our lives as well.
Mexican Pasta Salad Recipe
- 1 pkg., 8 oz of whole wheat pasta (we buy DeLallo brand)
- 1 can of corn, drained (corn niblets are best)
- 1 can of Bush's black beans, drained
- 1 can olives, drained and sliced
- 1 orange or yellow bell pepper, chopped
- Cherry tomatoes, halved
- 1 small red onion, diced
- 1/2 cup of cilantro, chopped
- 1 small container of Cotija or feta cheese, about 1/2 cup
- Dressing Ingredients:
- 1/2 cup olive oil
- 1/3 cup fresh lime juice
- 2 cloves garlic, minced
- 1/2 tsp honey
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp. kosher salt
- Cook the pasta to package directions. Drain the pasta and set aside.
- In a large bowl mix the cooled pasta, corn, beans, olives, bell pepper, tomatoes, and red onion.
- Mix the dressing; pour the dressing over the pasta mixture.
- Top with 1/2 of the cilantro. Toss and top with the remaining cilantro. Refrigerate so the flavors mingle, before serving.
- Right before serving top with the cheese and serve!
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