More Great Recipes: Dinner | Mexican | Pasta | Pasta Salad

Mexican Pasta Salad

User Avatar
Member since 2006

Serves | Prep Time | Cook Time


8 ounces chunky pasta (such as rotini, wheels, medium macaroni, etc)
1 (15 ounce) can whole kernel corn (or the equivalent in frozen corn)
1/2 large red onion, chopped
1 (15 ounce) can black beans, drained and rinsed
1 large bell pepper, chopped (green, red, yellow - whatever color you have on hand)
1 large tomato, chopped
1-2 tablespoon olive oil
1-2 tablespoon lemon juice (you can also use lime juice)
pepper, to taste
tastefully simple ranch fiesta dip mix, to taste or 1 spicy seasoning mix (such as Mrs Dash Extra Spicy) or garlic powder
cilantro, chopped,to taste
1/2 cup shredded cheddar cheese (or to taste, I have also used shredded monterey jack and shredded mexican soft cheese.)

1. Cook the pasta (al dente) During approximately the last 2 minutes of cooking time, add the corn.

2. While the pasta/corn mixture is cooking, combine all other ingredients (except for the cheese) in a large bowl.

3. Drain the pasta and corn.

4. Rinse the pasta and corn in cold water until the mixture is cool or cold.

5. Add the pasta/corn mixture to the other ingredients and mix.

6. Before serving, sprinkle mixture with shredded cheese.

Chopped cooked chicken is an easy add to this!

Pairs Well With


YummY! This sounds great! And your other recipes too! Thank You.

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

Oreo Balls
Oreo Balls
Torta Cubana
Torta Cubana
Mixed Berry Tart
Mixed Berry Tart