Kitchen notes · a little help before you start
Mexican Pasta Salad
Lime dressing gives this pasta salad a bright tang, with creamy avocado tucked among the pasta and sweet corn. A little jalapeno keeps the flavor lively. It's a generous bowl to pass around, with enough different textures to make each helping a pleasure to explore.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 30 min
- Original yield
- Serves 8
- Ingredients
- 16 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Beans & lentils
- Cuisine
- American · Mexican
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Salads · Pasta salad · Pasta
A few quick notes
1. Cool the pasta
Rinse the al dente pasta with cool water and drain it before adding the vegetables.
2. Taste the dressing
Taste the yogurt dressing on its own and adjust the salt or spices before tossing.
3. Coat before topping
Toss the dressing through the pasta mixture before sprinkling the feta over the top.
Get to know the ingredients
Black beans
Drain and rinse the canned black beans before adding them to the pasta and vegetables.
Corn
Fresh corn, thawed frozen corn or drained canned corn are all listed options for this salad.
Jalapeno
Core and seed the jalapeno, then dice it before mixing it through the pasta bowl.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 3 steps completeMake room for Mexican Pasta Salad
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Feta over the top
Finish the dressed salad with crumbled feta, keeping a little of that salty topping visible.
A little more help as you go
Prepare ahead
Cook the pasta and make the dressing up to a day ahead, keeping the final toss for later.
Lime zest and juice
Use both the zest and juice in the dressing so the lime flavor runs throughout.
A few questions you might have
Can I serve it without chilling?
Yes, enjoy it immediately, or use the optional chill before serving if you have time.
Which pasta shapes work?
Bow ties, elbows or a similar shape work; cook whichever you choose to al dente.
How early can I combine the salad?
You can toss the prepared components together up to four hours before serving.
What kind of yogurt should I use?
Use the listed nonfat plain Greek yogurt as the creamy base for the lime dressing.
Do the tomatoes need cutting?
Yes, halve the cherry tomatoes before they join the cooled pasta and the other vegetables.
Any more cooking tips?
Make the dressing and cook the pasta up to 1 day in advance. Toss together up to 4 hours before serving.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: wellplated.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
