Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to package directions until al dente. This typically takes about 8-10 minutes. It's important to avoid overcooking the pasta, as it will continue to soften slightly in the dressing.1 pound rotini pasta
- Once cooked, drain the pasta thoroughly in a colander. Immediately rinse the pasta under cold water for about 30 seconds. This stops the cooking process and prevents the pasta from clumping together. Let it drain completely.1 pound rotini pasta
- While the pasta is cooking, prepare your vegetables. Finely dice the red bell pepper and red onion. Chop the fresh cilantro. If you're using a jalapeño for added heat, carefully remove the seeds and membranes (wear gloves if sensitive) and mince it finely.1 red bell pepper, 1/2 red onion, 1/2 cup chopped fresh cilantro, 1 jalapeño
- In a large mixing bowl, combine the drained and rinsed black beans, drained corn, diced red bell pepper, diced red onion, chopped cilantro, and minced jalapeño (if using).1 (15-ounce) can black beans, 1 (15-ounce) can corn, 1 red bell pepper, 1/2 red onion, 1/2 cup chopped fresh cilantro, 1 jalapeño
- In a separate small bowl or a jar, whisk together the mayonnaise, sour cream, fresh lime juice, chili powder, cumin, salt, and black pepper. Whisk until smooth and well combined. Taste the dressing and adjust seasonings as needed. If you prefer a tangier dressing, add a little more lime juice; if you want it creamier, a touch more mayonnaise or sour cream can be added.1/4 cup mayonnaise, 2 tablespoons sour cream, 2 tablespoons lime juice, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Add the drained pasta to the large bowl with the vegetables. Pour the prepared dressing over the pasta and vegetable mixture.1 pound rotini pasta, 1 (15-ounce) can black beans, 1 (15-ounce) can corn, 1 red bell pepper, 1/2 red onion, 1/2 cup chopped fresh cilantro, 1 jalapeño, 1/4 cup mayonnaise, 2 tablespoons sour cream, 2 tablespoons lime juice, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Gently toss all the ingredients together until the pasta and vegetables are evenly coated with the dressing. Be sure to reach the bottom of the bowl to ensure everything is incorporated.
- If you're adding cotija or Monterey Jack cheese, sprinkle it over the salad and gently toss again to distribute.1/2 cup cotija cheese or shredded Monterey Jack cheese
- For the best flavor, cover the bowl tightly and refrigerate the Mexican Pasta Salad Recipe for at least 30 minutes before serving. This allows the flavors to meld and deepen. Before serving, give it another gentle toss. Garnish with fresh cilantro or diced avocado if desired.1/2 cup chopped fresh cilantro, avocado
Notes
Properly storing your Mexican Pasta Salad Recipe is key to enjoying its deliciousness for days to come. Refrigerate in an airtight container for 3-4 days. Freezing is possible for up to 1-2 months, but best enjoyed fresh. Reheat gently if desired, though serving chilled or at room temperature is recommended.
