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Mexican Pasta Salad

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A vibrant and refreshing Mexican Pasta Salad, packed with flavors and perfect for any occasion.

Ingredients

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  • 8 ounces rotini pasta
  • 1 can black beans, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 cup corn, canned or frozen
  • 1 bell pepper, diced
  • 1/2 red onion, diced
  • 1 cup cilantro, chopped
  • 1/4 cup olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon cumin
  • Salt and pepper to taste

Instructions

  1. Cook the rotini pasta according to package instructions. Once done, drain the pasta and let it cool for a few minutes.
  2. Combine the black beans, halved cherry tomatoes, corn, diced bell pepper, diced red onion, and chopped cilantro in a large bowl. Give it a gentle stir to mix everything together.
  3. Whisk together the olive oil, lime juice, cumin, salt, and pepper in a small bowl until well combined.
  4. Add the cooled pasta to the vegetable mixture. Pour the dressing over everything, ensuring every element gets a taste of that zesty goodness.
  5. Toss everything together using two spoons or your hands until all ingredients are well-coated with the dressing.
  6. Serve the salad chilled or at room temperature. Let it sit for a while for the flavors to deepen.

Notes

This salad can be made ahead of time for better flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.lunarecipez.com/mexican-pasta-salad/

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