There’s something about Tex Mex flavors that just feels like summer. The zesty lime, the smoky spices, the crisp vegetables—all of it comes together in a way that’s bold, comforting, and totally crave-worthy. This Easy Tex Mex Pasta Salad is a perfect expression of those flavors, wrapped up in a dish that’s simple to make and endlessly versatile.
Forget bland macaroni salads or mayo-heavy pasta dishes. This salad is light, vibrant, and packed with personality. It doesn’t just show up to the party—it’s the dish everyone remembers. You’ll find yourself making it again and again, whether it’s for a backyard barbecue, a weeknight dinner, or your weekly meal prep.
At its heart, this dish starts with pasta. Rotini is ideal—it holds the dressing and cradles little bits of veggies in every twist—but you can easily sub in penne or bowties. The pasta is cooked until just al dente, then rinsed to keep things cool and light.
Then come the beans. Black beans bring creaminess and protein, making this salad hearty enough to stand on its own. They add earthy depth and balance out the bright, sharp elements like lime and chili.
Corn adds a subtle sweetness and a satisfying crunch. Whether you use fresh corn cut straight from the cob or frozen kernels thawed from the bag, it brings a pop of color and brightness that complements the dish beautifully.
Red bell pepper and cherry tomatoes provide both sweetness and acidity, while the red onion brings bite and structure. Each component plays a role, and no single flavor dominates. It’s balanced and cohesive.
And then there’s the avocado. Creamy, rich, and indulgent without being heavy, it’s the finishing touch that gives the salad that irresistible Tex Mex creaminess. Just be sure to add it right before serving so it stays fresh.
The dressing might be the real MVP here. A simple blend of olive oil, lime juice, chili powder, cumin, and garlic powder, it’s bold without being overpowering. It coats everything lightly, enhancing without smothering.
Every forkful is a little different—some bites are bright and citrusy, others are creamy and earthy. It’s that kind of complexity that keeps you going back for more. It’s also what makes this salad such a standout at potlucks and parties.
This salad holds up well in the fridge, making it a meal prep dream. You can prepare everything in advance and just wait to fold in the avocado before serving. It’s the kind of dish that gets even better after a few hours, when the flavors have had time to settle.
If you want to add protein, grilled chicken or shrimp work beautifully. You can even crumble in some queso fresco or feta for extra saltiness and richness.
It’s also fully adaptable. Don’t have black beans? Use pinto. Want more spice? Add a minced jalapeño or a dash of hot sauce. You can build this salad to fit your taste.
More than anything, this is a fun recipe. It’s colorful, packed with flavor, and a joy to eat. It doesn’t take itself too seriously, but it always delivers.
Whether you’re feeding a crowd or just looking for a dish that’s easy, filling, and full of flavor, this Tex Mex Pasta Salad checks every box. It’s your new go-to for summer and beyond.
Servings: 6
Time:
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Ingredients:
- 8 oz rotini pasta
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 red onion, finely chopped
- 1 avocado, diced
- 1/4 cup chopped cilantro
For the dressing:
- 3 tbsp olive oil
- 2 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions:
- Cook the pasta according to package directions. Drain and rinse with cold water to cool.
- In a small bowl, whisk together the dressing ingredients until combined.
- In a large bowl, combine pasta, black beans, corn, bell pepper, tomatoes, red onion, avocado, and cilantro.
- Pour the dressing over the salad and toss gently to coat.
- Serve immediately or refrigerate for an hour to allow flavors to meld.
Tips:
- Add the avocado just before serving to keep it fresh.
- For a protein boost, add grilled chicken or shrimp.
- Swap rotini for bowtie or penne if preferred.
Why You’ll Love This Recipe:
It’s quick, colorful, and bursting with flavor. The chili-lime dressing brings just enough heat, and the avocado adds a creamy finish. It’s everything you want in a summer salad.
Easy to make and full of flavor, this Tex Mex Pasta Salad brings together all your favorite bold ingredients into one dish. Great for gatherings or simple meals, it’s your new go-to side.
