Tex-Mex Pasta Salad
A vibrant and comforting pasta salad that combines the bold flavors of Tex-Mex cuisine, perfect for gatherings, picnics, and family dinners.
Ingredients
Pasta and Vegetables
- 1 lb Pasta (rotini, shells, or penne) Choose pasta that offers a tender bite and holds onto flavors beautifully.
- 1 cup Corn kernels Sweet and juicy, can be fresh or frozen.
- 1 cup Black beans Nutty, hearty, and protein-packed; drained and rinsed.
- 1 cup Cherry tomatoes Bright, plump, and halved for bursts of tanginess.
- 0.5 cup Red onion Crisp and aromatic, diced for a slight bite.
- 0.5 cup Cilantro Fresh and fragrant, chopped finely.
Dressing
- 1 cup Tex-Mex dressing Choose a zesty, creamy store-bought option or make your own.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente, usually around 8-10 minutes.
- While pasta is cooking, rinse and drain black beans, then place them in a large mixing bowl. Add sweet corn, halved cherry tomatoes, diced red onion, and chopped cilantro.
- Once pasta is cooked, drain it in a colander and rinse under cool water to stop the cooking process.
- Add cooled pasta to the mixing bowl with other ingredients. Pour Tex-Mex dressing over and toss gently until well combined.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Allowing the salad to sit for a while after mixing enhances the flavors. Consider marinating red onion in lime juice for 10 minutes to mellow its sharpness.