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Mexican Pasta Salad

Updated: Jun 9, 2019

This Mexican inspired salad is a MUST TRY. I've never met a pasta (or pasta salad) I didn't like and this one is currently my summer favorite. Such a fresh and flavorful blend of spices, peppers, corn, black beans and crumbled queso fresco. Make sure you get a good picante salsa (thin with no chunks). I would highly recommend picking up the mild Donkey brand which gives this pasta its great flavor (I get it from Jewel or Mariano's). Some salsas are too bland or not the best tasting so this one is definitely my go to. This post is long overdue, and you will not be disappointed! If you don't like Mexican food, then I'm nacho type.

For Sauce -

16 oz jar picante salsa (thin with no chunks) Mild Donkey brand preferred

1/2 cup mayonnaise

1 cup sour cream

1-1/2 teaspoon ground cumin

1-1/4 teaspoon garlic powder

1 teaspoon salt

3/4 teaspoon chili powder

For Salad-

16 oz box rotini pasta (cooked and drained)

1 (15 oz) can black beans (drained and RINSED)

1 (15 oz) can sweet corn (drained)

1/2 red pepper (diced)

1/2 green pepper (diced)

1 (8oz) wheel queso fresco (crumbled)

1. Whisk all sauce ingredients together until smooth, refrigerate.

2. Cook pasta, strain and let cool slightly.

3. In a large bowl, combine all salad ingredients except the queso fresco. Toss with sauce until completely coated. Refrigerate for 1 hour and toss in 1 cup of the queso fresco.

4. Refrigerate at least 3 more hours before serving. Top with the remaining queso fresco for garnish (you don't have to use all of it). Best enjoyed fresh the day it was made.

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