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Recipe: Mexican Pasta Salad

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I’m all for pasta and beans but I’m not sure about eating them mixed together.

…BUT, the picture makes it look SO delicious that I’ve gotta give it a try. You know, for the sake of science!

It’s got avocado so how could it possibly be bad?

Click on the image above to check out the recipe:

Mexican Pasta Salad

Prep Time

20 mins

Total Time

15 mins

This Mexican pasta salad is packed with veggies, beans, and the most amazing chili-lime dressing!

Course: Salad

Cuisine: Mexican

Servings: 6 -8 as a side

Calories: 371 kcal

Author: Chelsea


  • 3 and 1/2 cups mini farfelle pasta, measured when dry
  • 1 cup corn (fresh preferred, canned ok)
  • 1 cup black beans
  • 3/4 cup assorted sweet bell peppers, chopped (or just 1 bell pepper)
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, diced
  • 1/4 cup packed cilantro, finely chopped, ~1/3 a bunch
  • 1 ripe avocado, pit removed and chopped
  • Optional: cotija or queso fresco cheese


  • 3 tablespoons olive oil
  • 3 tablespoons rice vinegar
  • 5 tablespoons squeezed fresh lime juice
  • 1 teaspoon white sugar
  • 1/4 teaspoon garlic powder
  • 1 teaspoon and 1/2 chili powder
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt


  1. Cook the pasta according to package directions. Drain and rinse in cold water. Optional: toss the pasta in a few tablespoons of the dressing as it finishes cooling!

  2. If using fresh corn, either grill the corn (our favorite way) or boil the corn and then cut off the corn kernels. If grilling the corn, brush vegetable oil and lightly salt + pepper.

  3. Meanwhile, drain and rinse one cup of black beans. Chop up assorted sweet peppers (I used miniature ones, but if you’d rather use just one large one, that works as well). Halve the cherry tomatoes.

  4. Finely chop up the red onion and cilantro.

  5. Stir together the pasta, corn, black beans, sweet peppers, cherry tomatoes, onion, and cilantro. Add avocado last (and only to what you are eating; don’t add to any salad you have planned for leftovers). If desired add in the cheese!

  6. In a resealable jar, combine all of the dressing ingredients. Shake until combined. Pour the dressing over the pasta and vegetables. Stir to combine. (You may not want to use all the dressing – so add it slowly)

  7. To make ahead: mix all the ingredients and the dressing separate. Store in airtight containers in the fridge and then combine when ready to eat. Add avocado last!

The post RECIPE: Mexican Pasta Salad appeared first on LPC Survival.



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