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Mexican Pasta Salad: A Flavorful Fiesta in Every Bite

Mexican Pasta Salad
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This recipe takes me back to my aunt Rosa’s summer potlucks—colorful tables, laughter, and this vibrant pasta salad that always disappeared first. Creamy, crunchy, and full of bold Mexican flavors, it’s a dish that brings joy to any gathering. Great for BBQs, picnics, or just because—it’s a crowd-pleaser every time!

Ingredients

  • 3 cups cooked rotini pasta (cooled)

  • 1 cup cherry tomatoes, halved

  • 1 cup canned black beans, rinsed and drained

  • 1 cup corn (fresh, canned, or frozen)

  • 1 red bell pepper, diced

  • 1/2 red onion, finely chopped

  • 1 avocado, diced

  • 1/4 cup fresh cilantro, chopped

  • 1/2 cup sour cream

  • 1/4 cup mayonnaise

  • 2 tablespoons lime juice

  • 1 teaspoon chili powder

  • Salt and pepper to taste

Instructions

  • In a large bowl, combine pasta, beans, corn, tomatoes, bell pepper, onion, avocado, and cilantro.

  • In a small bowl, whisk together sour cream, mayonnaise, lime juice, chili powder, salt, and pepper.

  • Pour dressing over the salad and toss gently to coat.

  • Chill for 30 minutes before serving to let the flavors come alive.

Notes

  • Add a few dashes of hot sauce for extra kick.

  • Use Greek yogurt for a healthier twist.

  • Best enjoyed cold—great make-ahead option for parties!

Nutrition

Find it online: https://recipes.gernarb.com/mexican-pasta-salad-a-flavorful-fiesta-in-every-bite/