Mexican Pasta Salad is a simple yet flavorful dish, bursting with vibrant ingredients like black beans, corn, tomatoes, and cilantro. Tossed in a creamy salsa dressing, this pasta salad is a crowd-pleaser at any BBQ and is sure to be a favorite among everyone.
INGREDIENTS
- 12 oz. farfalle pasta
- 1 15 oz. can black beans, drained and rinsed
- 1 12 oz. bag frozen corn, thawed
- 1 cup cherry tomatoes, halved
- 1/2 cup cilantro, chopped
- 1 cup lite mayonnaise
- 3/4 cup salsa (canned or jarred)
- 3-4 Tbsp. homemade taco seasoning, or 1 package of store-bought taco seasoning
INSTRUCTIONS
- Cook the pasta according to package directions. Drain and rinse with cold water, then set aside to cool and dry.
- Once the pasta has cooled, add it to a medium-large mixing bowl.
- Add the black beans, thawed corn, cherry tomatoes, and chopped cilantro.
- In a small bowl, whisk together the mayonnaise, salsa, and taco seasoning.
- Pour the dressing over the pasta and veggies, then toss to coat evenly.
- Cover and refrigerate until ready to serve. Enjoy!
NUTRITION (PER SERVING)
- Calories: 325 kcal
- Carbohydrates: 53.5g
- Protein: 12.2g
- Fat: 6.8g
- Sodium: 276.5mg
- Potassium: 641.8mg
- Fiber: 7.7g
- Sugar: 4.8g
- Vitamin A: 10 IU
- Vitamin C: 1.9 mg
- Calcium: 58.4 mg
- Iron: 9.1 mg
Note: Nutrition information is an estimate and not guaranteed to be accurate. For precise details, consult a nutritionist.
