Mexican Pasta Salad
This Mexican Pasta Salad can be made as a main dish or side dish. It’s loaded with toppings and has a delicious creamy cilantro dressing. It’s perfect for summertime when you don’t feel like heating up the kitchen.
Prep Time20 minutes mins
Cook Time25 minutes mins
Total Time45 minutes mins
Course: main dish, Side Dish
Cuisine: Mexican
Keyword: cilantro, corn, pasta salad
Servings: 12 people
Calories: 338kcal
Cost: $13.89
PASTA SALAD INGREDIENTS:
- 16 oz Cellentani Pasta or another spiral shape
- 2 cups frozen corn thawed
- 3 cups grape tomatoes cut in half
- 1 can black beans drained and rinsed
- 2 Avocados diced
- 1 cup red onion diced
- 2 cups Queso Fresco crumbled
- ¼ cup chopped cilantro
CREAMY CILANTRO DRESSING:
- 1 bunch cilantro
- 2 teaspoons minced garlic
- 1 tsp salt
- 1 cup plain nonfat Greek yogurt
- ¼ cup avocado oil
- ½ cup Lime juice
MAKE CREAMY CILANTRO DRESSING:
MIX TOGETHER PASTA SALAD:
In a large serving bowl, add the cooked pasta and the remaining pasta salad ingredients.
Pour the creamy cilantro dressing on top.
Use tongs to toss the pasta salad to evenly distribute all ingredients.
Serve and enjoy or chill until ready to serve.
- Can also use cherry tomatoes in place of grape tomatoes
- Feta or Cotija cheese are good substitutions in place of Queso Fresco.
- The queso fresco is a bit milder than both of those options.
- Feel free to add one jalapeno to the dressing if you want your dressing to be spicy.
Serving: 2cups | Calories: 338kcal | Carbohydrates: 28g | Protein: 12g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 905mg | Potassium: 512mg | Fiber: 5g | Sugar: 5g | Vitamin A: 855IU | Vitamin C: 16mg | Calcium: 163mg | Iron: 2mg