Mexican pasta salad is nutrient dense and delicious option for any summer potlucks or holidays. Double it to feed the masses or it can be easily halved if you’re enjoying it on a weeknight with your family. I like making a large batch of a grain based bowl full of veggies for lunches during the week in the fall. In the summer I tend to opt for a more traditional salad and this recipe really bridges the gap between the two.
Healthy Pasta Salad
May approaching reminds me that summer is around the corner and we need to take advantage of all the great produce that is currently in season. Mexican pasta salad is obviously a very Americanized version of Mexican food but will be sure to be a crowd pleaser. As a white American I couldn’t dream of making perfectly authentic Mexican food in my kitchen but I truly enjoy it!
The avocado shouldn’t brown too badly if you have to prepare everything in advance, thank to the onion. (I feel like I’ve used every prevent avocado browning trick in the book and I’ve found storing it with chopped onion in the fridge has worked the best. Of course this does lend a slightly onion flavor so would not work if you were trying to make a chocolate avocado pudding).
Mexican Pasta Salad
Spring is the perfect time to enjoy the bounty of fresh produce and what better way to do so than with a healthy and delicious Mexican pasta salad! This dish is a crowd-pleaser and can be doubled or halved depending on the occasion. It’s a great option for celebrations, potlucks, holidays, or even a weeknight dinner with your family.
This vegan and easily customizable pasta salad recipe is made with fresh vegetables and a zesty cilantro-lime vinaigrette that will leave you wanting more. You can add or subtract ingredients based on your preferences and dietary needs. For instance, you can make it gluten-free by using rice noodles instead of traditional pasta. For more customizing tips see below!
The cilantro-lime vinaigrette is the real star of this dish. It’s tangy and flavorful, and you can use it on top of veggies, as a salad dressing, or even mixed into hummus or guacamole. You can make extra and store it in the fridge for later use.
Mexican pasta salad is a great way to bridge the gap between a grain-based bowl full of veggies and a traditional salad. As summer winds down, take advantage of the ripe produce and try this healthy pasta salad recipe. It’s a perfect way to celebrate and bring people together with your love of pasta and Mexican food in one dish. What’s your go-to crowd-pleaser for potlucks or picnics? Let us know in the comments!
Mexican Pasta Salad
Ingredients
- 12 oz pasta
- 1/2 cup olive oil
- 2 TBSP lime juice
- 2 TBSP rice vinegar
- 1/4 cup finely chopped cilantro
- 1 tbsp cumin
- salt and pepper to taste
- 1 pint cherry tomatoes
- 1 bell pepper
- 1/2 medium red onion
- 1 jalapeno
- 1 cup cooked corn
- 1 can black beans drained and rinsed
- 1 avocado
- 1/4 cup shredded cheddar cheese optional
Instructions
- Cook pasta according to package directions. Allow to cool.
- While pasta is cooking prepare the vegetables by washing and chopping the tomatoes, pepper, onion, and jalapeno. Husk corn if using fresh, defrost if using frozen. Drain and rinse black beans.
- Whisk together olive oil, lime juice, rice vinegar, cilantro, cumin, salt, and pepper to make the vinaigrette.
- Combine the cooked pasta, chopped vegetables, and vinaigrette. Stir until everything is well mixed and coated with vinaigrette. Refrigerate overnight for best taste.
- Add avocado and cheese just prior to serving.
A Few Tips for Customizing Mexican Pasta Salad
- Use Whole Grain Pasta: If you want to make this pasta salad even healthier, consider using whole grain pasta instead of traditional pasta. Whole grain pasta is higher in fiber and nutrients, and can help keep you feeling fuller for longer. It also adds a nutty and chewy texture to the dish.
- Experiment with Different Vegetables: While this recipe calls for tomatoes, green peppers, and onions, you can mix it up by using other fresh vegetables that are in season. Some great options to try include corn, black beans, cucumber, or even roasted sweet potato.
- Add Protein: To make this salad more filling and balanced, consider adding some protein. You can add grilled chicken, shrimp, or tofu to make it a complete meal. Alternatively, you can add some chopped nuts or seeds for a plant-based protein boost.
- Make Ahead: This pasta salad can be made ahead of time and stored in the fridge for a few days, making it a great option for meal prep or busy weeknights. Just be sure to wait to add the avocado until just before serving to prevent it from browning.
- Serve with Tortilla Chips: To add some crunch to this dish, consider serving it with some baked or lightly salted tortilla chips. It’s a great way to add some texture and make it feel more like a traditional Mexican dish.
- Add Some Spice: If you like things spicy, feel free to increase the amount of jalapeno or add some chili powder or cayenne pepper to the dressing. You can also add some fresh chopped chili peppers for an extra kick.
By following these tips and ideas, you can make this Mexican pasta salad even more delicious and nutritious. Whether you’re serving it at a potluck, picnic, or as a weeknight dinner, it’s sure to be a hit with everyone who tries it!
Check out some of my other favorite pasta recipes: Butternut Squash Mac n Cheese, Goat Cheese Pasta Primavera, and Thai Spaghetti Squash
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