Tex Mex Pasta Salad Recipe
I absolutely love this Tex Mex Pasta Salad because it’s the perfect blend of vibrant flavors and textures that make each bite a little fiesta in my mouth! Plus, it’s super easy to throw together, making it my go-to dish for any get-together or when I’m just craving something fresh and zesty.
This Tex Mex Pasta Salad is not only a kaleidoscope of flavors but also a perfect ensemble of healthy yet delicious ingredients. The salad has a hefty amount of rotini pasta (which I prefer over penne, the other pasta option my mom considered), making it comfortably filling.
There are protein-packed black beans and sweet corn in every bite. And those are not the only nutrient-rich ingredients in the salad.
The recipe also uses creamy avocado, juicy cherry tomatoes, and zesty lime juice, which bring a refreshing and welcome twist.
Ingredients
Spaghetti: Rich in carbs, delivers energy, and forms a good foundation for a meal.
These black beans are rich in fiber and protein, which add a heartiness and texture.
Kernels of corn: They are sweet and juicy, adding a natural sweetness and a delightful crunch.
Tomatoes, Cherry: Juicy and slightly sweet, very rich in vitamins A and C.
Crunchy and sweet, the red bell pepper is loaded with vitamins and antioxidants.
The avocado: A creamy-textured fruit containing heart-healthy fats; potassium-rich.
Sharp and pungent, red onion contributes a bite and a little crunch.
Juice of lime: Zesty and refreshing, it gives a sharp, tangy taste, and it helps digestion.
Ingredient Quantities
- 8 ounces rotini pasta, cooked and drained
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 1 tablespoon olive oil
- 1 tablespoon taco seasoning
- Salt and pepper, to taste
- 1/2 cup shredded cheddar cheese (optional)
Instructions
1. According to the instructions on the package, prepare the rotini pasta. Then, drain it and rinse it with cold water to cool it down.
2. In a sizable mixing bowl, mix together the pasta that has been cooked, the black beans, the corn, the halved cherry tomatoes, the diced red bell pepper, the avocado, and the red onion.
3. Put the chopped cilantro in the bowl with the other ingredients.
4. In a small bowl, whisk the following together to make the dressing: lime juice, olive oil, and taco seasoning.
5. In the large bowl, pour the dressing over the pasta mixture.
6. Mix all the components thoroughly until they are all well coated in the dressing.
7. Add salt and pepper to the salad so that it tastes just right.
8. If you’re utilizing it, gently fold in the shredded cheddar cheese.
9. Plastic wrap or a lid can be used to cover the bowl and then it must be refrigerated. This should be done for a minimum of 30 minutes so the flavors can blend and come alive.
10. Chill pasta salad, and garnish with more cilantro if you want. Then, enjoy your Tex Mex Pasta Salad!
Equipment Needed
1. Pot
2. Colander
3. Large mixing bowl
4. Small bowl
5. Whisk
6. Measuring cups
7. Measuring spoons
8. Knife
9. Cutting board
10. Spoon or spatula for mixing
11. Plastic wrap or lid for covering the bowl
FAQ
- Can I use a different type of pasta for this salad?Certainly, you may use any short pasta such as penne or fusilli as a substitute.
- What can I use instead of black beans?Pinto beans or kidney beans can be substituted for a similar flavor and texture.
- Is there a way to make this salad vegan?Yes, just leave out the cheddar cheese or use a vegan cheese alternative.
- How long does this salad last in the refrigerator?If kept in an airtight container, it can last up to 3 days.
- Can I prepare this salad in advance?Indeed, but include the avocado right before serving it to stop the browning process.
- What if I don’t have taco seasoning?A blend of chili powder, cumin, paprika, garlic powder, onion powder, and a touch of cayenne pepper makes your own seasoning mix.
- Is it possible to serve this salad warm?If you would rather have the salad warm, go ahead and gently heat all the components, excluding the avocado. But know that this salad shines when served cold.
Substitutions and Variations
Rotini Pasta: Use penne, fusilli, or farfalle pasta instead.
Pinto Beans: Substitute with black beans or kidney beans.
Corn Kernels: Use diced bell peppers or chopped zucchini instead.
Substitute yellow or green bell pepper for red bell pepper.
Cheddar Cheese: Replace with Monterey Jack or feta-style cheese.
Pro Tips
1. Enhance Flavor with Marinade: Before cooking, marinate the diced tomatoes and red bell pepper in a bit of lime juice and olive oil with a pinch of salt. This will intensify their flavor and add depth to your salad.
2. Add Crunch with Tortilla Strips: For added texture, top the salad with crispy tortilla strips just before serving. This will provide a delightful crunch that complements the creamy avocado and tender pasta.
3. Maximize Freshness: Prepare and assemble the salad as close to serving time as possible to keep the avocado fresh and the vegetables crisp. If preparing in advance, add the avocado just before serving to prevent it from browning.
4. Taco Seasoning Customization: Consider making your own taco seasoning blend to adjust the spice levels according to your preference. You can add ingredients like cumin, chili powder, garlic powder, and paprika for a personalized touch.
5. Cheese Variation: Experiment with different types of cheese depending on your taste preference. Crumbled queso fresco or cotija can add an authentic Mexican flair to the salad.
Tex Mex Pasta Salad Recipe
My favorite Tex Mex Pasta Salad Recipe
Equipment Needed:
1. Pot
2. Colander
3. Large mixing bowl
4. Small bowl
5. Whisk
6. Measuring cups
7. Measuring spoons
8. Knife
9. Cutting board
10. Spoon or spatula for mixing
11. Plastic wrap or lid for covering the bowl
Ingredients:
- 8 ounces rotini pasta, cooked and drained
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 1 tablespoon olive oil
- 1 tablespoon taco seasoning
- Salt and pepper, to taste
- 1/2 cup shredded cheddar cheese (optional)
Instructions:
1. According to the instructions on the package, prepare the rotini pasta. Then, drain it and rinse it with cold water to cool it down.
2. In a sizable mixing bowl, mix together the pasta that has been cooked, the black beans, the corn, the halved cherry tomatoes, the diced red bell pepper, the avocado, and the red onion.
3. Put the chopped cilantro in the bowl with the other ingredients.
4. In a small bowl, whisk the following together to make the dressing: lime juice, olive oil, and taco seasoning.
5. In the large bowl, pour the dressing over the pasta mixture.
6. Mix all the components thoroughly until they are all well coated in the dressing.
7. Add salt and pepper to the salad so that it tastes just right.
8. If you’re utilizing it, gently fold in the shredded cheddar cheese.
9. Plastic wrap or a lid can be used to cover the bowl and then it must be refrigerated. This should be done for a minimum of 30 minutes so the flavors can blend and come alive.
10. Chill pasta salad, and garnish with more cilantro if you want. Then, enjoy your Tex Mex Pasta Salad!