Vibrant Mexican Pasta Salad Your New BBQ Favorite

This Mexican Pasta Salad is a colorful, flavorful side that's quick to prepare, perfect for BBQs and family gatherings.

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Prep Time 20

Cook Time 10

Chilling Time 30

Total Time 1

Servings: 6 servings

Course: Salad

Cuisine: Mexican

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

8 oz Farfalle Pasta Any short pasta can replace it if preferred.

For the Veggies

1 can Black Beans Drained and rinsed.
1 cup Frozen Corn Thawed before use or fresh corn if in season.
1 cup Cherry Tomatoes Halved.
0.25 cup Cilantro Freshly chopped; parsley is a great alternative.

For the Dressing

0.5 cup Lite Mayonnaise Greek yogurt can be a substitute.
0.5 cup Salsa Homemade or store-bought, adjust spiciness to preference.
1 tbsp Taco Seasoning Consider homemade for lower sodium.

Equipment

Large pot
Colander
Mixing Bowl
Whisk

Method

Cooking

Bring a large pot of salted water to a boil. Add the farfalle pasta and cook until al dente, about 8-10 minutes.
Drain the pasta in a colander and rinse under cold water.

Mixing Components

In a large mixing bowl, combine black beans, thawed corn, halved cherry tomatoes, and chopped cilantro.
After the pasta has cooled, add it to the mixture.

Preparing Dressing

In a separate bowl, whisk together lite mayonnaise, salsa, and taco seasoning until smooth.

Combining Delights

Pour the dressing over the pasta and vegetable mixture and gently toss together.

Chilling

Cover the bowl and refrigerate for at least 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 300mgPotassium: 400mgFiber: 6gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

This salad can be made a day in advance for enhanced flavor. Store leftovers in an airtight container for 3-5 days.

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