Mexican Pasta Salad

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Craving a fresh twist on pasta salad? Try a Mexican version! This zesty dish combines al dente pasta with vibrant veggies and bold south-of-the-border flavors.

You’ll love how easy it is to whip up this colorful, plant-based meal. It’s perfect for summer picnics, potlucks, or a quick weeknight dinner. The best part? You can customize it with your favorite Mexican-inspired ingredients.

Get ready to wow your taste buds and impress your friends with this unique pasta salad. It’s a crowd-pleaser so grab your apron and let’s get cooking!

Tool Requirements

You’ll need a few basic kitchen tools to make Mexican pasta salad. Grab a large pot for boiling the pasta. A colander comes in handy for draining it once cooked.

A sharp knife and cutting board are essential for chopping veggies and herbs. You’ll want a big mixing bowl to combine all the ingredients.

Don’t forget measuring cups and spoons for precise portions. A wooden spoon or spatula helps stir everything together nicely.

If you plan to make your own dressing, a small whisk or fork will do the trick. A sealed container is great for shaking up the dressing ingredients.

Lastly, pick out a pretty serving bowl to show off your colorful creation. Tongs or a large serving spoon make it easy for guests to dig in.

Preparing The Ingredients

You’ll need to gather a few key items for this salad. Start with your favorite short pasta shape – rotini or fusilli work great. Cook it according to the package directions, then rinse with cold water and set aside.

Chop up some fresh veggies while the pasta cooks. Dice red and green bell peppers, red onion, and Roma tomatoes. Open and drain a can of black beans.

For the dressing, grab some lime juice, olive oil, and spices like cumin and chili powder. You’ll also want some fresh cilantro to chop up.

Make sure you have salt and pepper on hand to season everything. If you like heat, grab a jalapeno to mince up too.

With all your ingredients prepped and ready to go, you’re set to start assembling this colorful salad. The flavors will come together nicely as everything chills in the fridge.

Serving Suggestions

You can serve this Mexican pasta salad in many tasty ways. Try it as a light lunch or dinner on its own. The hearty pasta and veggies make it filling enough for a main dish.

For a larger meal, pair it with grilled corn on the cob or warm tortillas on the side. A slice of crusty bread also goes great for soaking up extra dressing.

This salad works well at potlucks and picnics too. The flavors get even better after chilling in the fridge for a few hours. Just give it a quick toss before serving.

For fun presentation, scoop the salad into halved bell peppers or avocados. You can also serve it in colorful bowls or on a bed of fresh greens for extra nutrients.

Garnish with a sprinkle of extra cilantro, a squeeze of lime, or a dash of hot sauce if you like more kick. A few slices of fresh avocado on top add creaminess.

This versatile dish tastes great warm, room temperature, or chilled. Experiment to find your favorite way to enjoy it.

Storage Tips

Keep your pasta salad fresh in an airtight container.

• Pop it in the fridge right after making it. This salad stays good for about 3-4 days when chilled.
• Give it a quick stir before serving leftovers. The flavors often get better after a day in the fridge. You might want to add a splash of lime juice to brighten it up.
• If you’re taking this salad to a picnic or potluck, pack it in a cooler with ice packs. Don’t let it sit out at room temperature for more than 2 hours.
• For meal prep, you can make components ahead of time. Cook the pasta and chop veggies a day or two before. Store them separately, then mix everything together when you’re ready to eat.
• Freeze leftover salad if you can’t finish it in time. It’ll keep for up to 3 months. Thaw it in the fridge overnight before eating. The texture might change a bit, but it’ll still taste good.

Mexican Pasta Salad

This Mexican pasta salad is exactly what you're looking for! It's filled with a bunch of veggies and you can add your favorite type of pasta. Serve it as a vegan pasta salad recipe that's simple to make and is perfectly suitable for lunch or dinner.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Main Course, Salad, Side Dish

Cuisine Mexican

Servings 2 servings

Calories 480 kcal

Ingredients

  

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• 2 cups of short pasta shape rotini or fusilli
• 1/2 red bell pepper diced
• 1/2 green bell pepper diced
• 1/2 red onion diced
• 2 Roma tomatoes diced
• 1 cup of black beans drained
• 2 tablespoons of lime juice
• 2 tablespoons of olive oil
• 1 teaspoon of cumin
• 1 teaspoon of chili powder
• 2 tablespoons of fresh cilantro chopped
• Salt and pepper to taste
• 1 jalapeno minced (optional)

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Instructions

 

• Cook the pasta according to the package directions.
• Rinse the pasta with cold water and set aside.
• Dice red and green bell peppers, red onion, and Roma tomatoes.
• Open and drain the can of black beans.
• Mix lime juice, olive oil, cumin, and chili powder in a small bowl.
• Chop fresh cilantro.
• Mince the jalapeno if using.
• Combine the pasta, diced veggies, black beans, and cilantro in a large bowl.
• Pour the dressing over the salad and toss to coat.
• Season with salt and pepper to taste.
• Chill the salad in the fridge for a bit before serving.

Nutrition

Calories: 480kcal

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.