Tex-Mex Pasta Salad loaded with fusilli, black beans, corn, bell pepper, avocado, and creamy taco dressing. Easy, zesty, and perfect for potlucks!
Okay, confession time: I wasn’t always a pasta salad person. You too? I get it. So many pasta salads are just meh. Either they’re drowning in mayo or dry enough to need a sip of water after every bite. But then, on a sticky-hot afternoon last summer, I found myself in charge of bringing something “fun” to a friend’s backyard BBQ.
I stared at my pantry, and there they were—half a box of fusilli pasta, a can of black beans, and a jar of salsa. It was like they were begging to be thrown together. I winged it. I made a dressing that tasted like taco night in a bowl, added sweet corn (because summer), and sprinkled cilantro like I knew what I was doing.
And you know what? People lost their minds. Someone even asked if I catered. I laughed so hard I almost dropped my paper plate. I’ve made this Tex-Mex Pasta Salad a dozen times since then, and it still vanishes faster than any other dish at the table.
Why You’ll Love This Tex-Mex Pasta Salad Recipe?
Let’s break it down, shall we?
- It’s packed with flavor, but not heavy. Perfect for a hot day or when you’re already full of grilled things.
- You can prep it ahead, and it just gets better after a little chill time in the fridge.
- It’s flexible. Gluten-free? Easy. Vegetarian? Done. You like it spicy? Toss in another jalapeño.
- It’s got that Tex-Mex magic: creamy, tangy, a little smoky… basically, everything you love about tacos but in pasta form.
- And bonus? Leftovers are the bomb. I’ve eaten this three days in a row and I’m not even mad about it.
Ingredient Notes:
Now, before you dive in, let me give you the rundown. Because sometimes it’s nice to know why you’re tossing that jalapeño in there.
- Fusilli or Rotini Pasta: I like fusilli, but rotini works too. It’s all about the curves that catch the dressing. Penne? Eh, save it for baked ziti.
- Black Beans: Adds creaminess and a little protein. Plus, they make the salad feel more substantial.
- Corn: I always go with fresh when I can, but frozen or canned works if you’re in a pinch. It adds the perfect sweet bite.
- Red Bell Pepper: Crunchy, sweet, and bright. I love how it pops in this salad.
- Red Onion: Adds a little sharpness. If raw onion’s not your jam, soak it in water for 10 minutes to mellow it out.
- Cherry Tomatoes: Sweet, juicy, and a great color contrast. They’re the summer MVP.
- Avocado: Creamy goodness! But I’m not gonna lie—it’s best if you add this right before serving so it doesn’t go all brown and sad.
- Cilantro & Jalapeño: Totally optional, but if you love Tex-Mex flavors, they’re kind of a must.
- The Dressing: Sour cream, mayo, salsa, taco seasoning, and lime juice. You can tweak the salsa heat level depending on your vibe.
How To Make Tex-Mex Pasta Salad?
Step 1. Cook Your Pasta
Bring a big pot of salted water to a boil. Cook that pasta until just al dente. You don’t want mush. Drain it, then rinse under cold water to cool it down. No one wants hot pasta salad. Promise.
Step 2. Chop Everything
While the pasta’s cooling, chop your veggies. Dice the peppers, halve the tomatoes, and don’t forget to dice that avocado last (you know why). Oh, and if you’re going for spicy, mince up that jalapeño now.
Step 3. Whisk the Dressing
Grab a medium bowl and whisk together the sour cream, mayo, salsa, taco seasoning, lime juice, and a little salt and pepper. Taste it! This is your chance to adjust. I once added extra salsa and it was the best “oops” ever.
Step 4. Toss It Together
Want To Save This Recipe?
Dump everything into a giant mixing bowl—the pasta, the veggies, the beans, all of it. Pour the dressing over and toss gently until everything’s coated in creamy, tangy goodness.
Step 5. Chill Out
Cover and pop it in the fridge for at least an hour. Overnight? Even better. The flavors get cozy, and it’s worth the wait.
Storage Options:
Leftovers? Lucky you! Store it in an airtight container in the fridge for up to 3 days. Just give it a stir before serving and maybe add a squeeze of lime to wake it up. If you’re adding avocado, keep that separate until serving so it doesn’t get brown and mushy.
Variations and Substitutions:
This Tex-Mex Pasta Salad is your canvas. Paint it however you want!
- Protein Add-Ins: Grilled chicken, shrimp, or even tofu would be fab.
- Vegan Version: Swap out the sour cream and mayo for plant-based versions. Easy-peasy.
- Gluten-Free Pasta: There are so many great options now. I like brown rice fusilli for this.
- Spice Level: More jalapeños, or even a splash of hot sauce, if you’re brave. Or leave ‘em out if you prefer mild.
What to Serve with Tex-Mex Pasta Salad?
You’ve got options. I like to pair it with:
- BBQ chicken or ribs
- Grilled shrimp tacos
- Burgers, because, why not?
- A big pitcher of margaritas (highly recommend)
Frequently Asked Questions:
Can I make this Tex-Mex Pasta Salad ahead of time?
Absolutely! It’s actually better after chilling for a bit. Just add the avocado fresh before serving.
Is it spicy?
Only if you want it to be. Skip the jalapeño and use mild salsa for a no-heat version.
What kind of salsa should I use?
Whatever you like! Chunky, smooth, mild, hot… it’s your call. I usually grab a medium chunky salsa from my local market.
So, what do you think? Ready to make this Tex-Mex Pasta Salad your new go-to for summer BBQs and lazy lunches? It’s a game-changer, I swear. If you give it a whirl, drop me a comment or snap a pic and tag me. I love seeing your creations!
Until next time, pass the chips and salsa!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Tex-Mex Pasta Salad
Ingredients
For the Salad:
- 1 pound fusilli or rotini pasta
- 1 15-ounce can black beans, rinsed and drained
- 1 cup corn kernels fresh, frozen, or canned
- 1 red bell pepper diced
- ½ red onion finely chopped
- 1 cup cherry or grape tomatoes halved
- 1 avocado diced
- ¼ cup chopped fresh cilantro
- 1 jalapeño pepper seeded and minced (optional)
For the Dressing:
- 1 cup sour cream
- ½ cup mayonnaise
- ½ cup salsa
- 1 1-ounce packet taco seasoning mix
- Juice of 1 lime
- Salt and pepper to taste
Instructions
Prepare the Pasta:
- In a large stockpot, bring salted water to a boil. Add the fusilli or rotini pasta and cook according to the package directions until al dente. Once cooked, drain and rinse under cold water to stop the cooking process and cool the pasta. Transfer to a large mixing bowl.
Combine Salad Ingredients:
- Add the rinsed and drained black beans, corn kernels, diced red bell pepper, finely chopped red onion, halved cherry tomatoes, diced avocado, chopped cilantro, and minced jalapeño (if using) to the bowl with the cooled pasta. Gently toss to evenly distribute the ingredients.
Prepare the Dressing:
- In a separate medium-sized bowl, whisk together the sour cream, mayonnaise, salsa, taco seasoning, lime juice, salt, and pepper until the mixture is smooth and homogenous.
Assemble the Salad:
- Pour the prepared dressing over the pasta and vegetable mixture. Toss gently until all the ingredients are well coated with the dressing.
Chill and Serve:
- Cover the salad with plastic wrap and refrigerate for at least one hour to allow the flavors to meld. Prior to serving, stir the salad gently and garnish with additional cilantro if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
