Bright, zesty, and ready in 20 minutes.

Need a fast side that makes everyone smile? This pasta salad pops with lime, corn, and a little kick. It’s cool, colorful, and easy. Make it for lunch, picnics, or taco night. One bowl. Big flavor. Zero stress.

Short answer: A good Mexican pasta salad has tender pasta, a lime-chili dressing, corn, black beans, tomato, bell pepper, red onion, cilantro, and queso, all tossed cold and ready to eat.

Quick Recipe (Serves 6)

What you need:

• 12 oz short pasta (rotini, bow ties, or shells)
• 1 cup corn (roasted or canned, drained)
• 1 cup black beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 cup bell pepper, diced (any color)
• 1/3 cup red onion, finely chopped
• 1/3 cup chopped cilantro
• 1 avocado, diced (add at the end)
• 1/2 cup crumbled queso fresco or cotija

Lime-Chili Dressing:

• 3 tbsp olive oil
• 3 tbsp fresh lime juice
• 1 tbsp mayo or Greek yogurt (creamy option)
• 1 tsp honey or sugar
• 1 tsp chili powder or Tajín
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt, plus more to taste

1. Cook pasta in salted water until al dente. Drain and rinse under cold water.
2. Whisk dressing in a big bowl.
3. Add pasta, corn, beans, tomato, bell pepper, onion, and cilantro. Toss well.
4. Gently fold in avocado and cheese. Taste. Add salt or lime if you want.
5. Chill 10–15 minutes for best flavor. Serve cold.

Creamy or Light? Pick Your Dressing

• Creamy: Use mayo or Greek yogurt. It makes a silky, tangy coat.
• Light: Skip the mayo/yogurt. Add 1 extra tbsp olive oil.

Flavor Boosts That Wow

• Roast the corn in a pan for smoky notes.
• Add pickled jalapeños for zip.
• Sprinkle Tajín or chili-lime seasoning before serving.
• Finish with a squeeze of fresh lime and a pinch of flaky salt.

Smart Swaps

• No black beans? Use pinto or kidney beans.
• No cotija? Try feta or shredded jack.
• Gluten-free? Use chickpea or corn-based pasta.
• No cilantro? Use parsley or green onion.

Protein Power-Ups

• Grilled chicken strips
• Sautéed shrimp with lime
• Chorizo (drain well)
• Crispy tofu with taco spice

Crunch Toppers (Add at the Table)

• Crushed tortilla chips
• Pepitas (toasted pumpkin seeds)
• Radish slices for snap

Make-Ahead & Storage

• Best the day it’s made, but keeps 3–4 days in the fridge.
• Stir in avocado and cheese right before serving so they stay fresh.
• If it dries out, add a splash of lime and a drizzle of oil.

Little Chef Tips

• Let kids pick pepper colors. More colors = more fun.
• Keep spice mild, then set hot sauce on the side.

Fast FAQ

• Too spicy? Use mild chili powder and more honey.
• Too sour? Add a pinch of sugar or more oil.
• Mushy pasta? Cook al dente and rinse cold.

Serve with: Tacos, grilled corn, or a big bowl of chips and salsa. It goes with everything. Enjoy!

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