Mexican Pasta Salad
Sep 13, 2023
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This creamy Mexican Pasta Salad is packed full of vegetables and tossed together in a creamy mustard dressing. It’s great for entertaining a large crowd or snacking on all week long!
A combination of Mexican-inspired ingredients like juicy tomatoes, crunchy bell peppers, sweet corn, red onion, black beans, avocados, and zesty cilantro make this salad a flavorful delight!
This post is sponsored by NatureSweet®.
Mexican Pasta Salad is a great recipe to recreate in your kitchen when entertaining a crowd. If you meal prep, this is also a great recipe as it keeps really well in the refrigerator to enjoy as needed.
You can also serve this Mexican Pasta Salad as a side dish along with Turkey Taco Cups, Mushroom Vegan Tacos or Tropical Avocado Tacos.
We also love the fact that this salad comes together rather quickly! And if you put it in a large serving bowl, it takes on a new role as a centerpiece!
Related: Apple Tortellini Pasta Salad
Can I Make Mexican Pasta Salad Ahead of Time?
Absolutely. We actually think this Mexican Pasta Salad is just as good the next day. It allows the flavor combinations to fully develop and come together with extra flavor.
Combine all the ingredients into a large bowl, toss with the dressing and store in an airtight container in the refrigerator for up to 3 days.
Ingredients Needed
- NatureSweet Constellation® Medley Tomatoes
- NatureSweet® Mini Bell Peppers
- elbow pasta
- extra virgin olive oil
- red cabbage
- corn
- black beans
- shredded mexican cheese
- avocado
- Cilantro
Creamy Mustard Dressing
- 1 cup sour cream
- 1 cup mayonnaise
- 1 cup flat-leaf parsley leaves, chopped
- 2 tbsp lemon juice
- 1 tbsp whole grain mustard
Recipe Directions
First, cook pasta in a large saucepan of boiling, salted water following the package’s directions. Drain. Refresh under cold water. Drain well.
While pasta is cooking, make the creamy mustard dressing: Combine sour cream, mayonnaise, parsley, lemon juice and whole grain mustard in a bowl. Season with salt and pepper.
Place cabbage over the base of a round glass serving bowl.
Top with corn, then half of the pasta. Spoon over 3/4 of the dressing.
Place the black beans over the dressing layer.
Layer the diced NatureSweet® Mini Bell Peppers.
Toss half of the diced NatureSweet Constellation® Medley Tomatoes with the remaining pasta.
Add on the diced avocado. Drizzle with remaining dressing.
Sprinkle it with cheese and the remaining NatureSweet Constellation® Medley Tomatoes. Garnish with cilantro and serve.
Try These Delicious Salad Recipes
Grilled Southwestern Steak Salad – a quick and easy salad recipe that’s perfect for busy weeknights.
Creamy BLT Broccoli Slaw – whether you enjoy this as a side dish or lunch, this is a quick and easy salad recipe that deserves to be in your arsenal of recipes!
Jennifer Aniston Salad – one of the teams favorite salad recipes. This is perfect for meal prepping and leaves you feeling light and healthy!
Family Favorites from NatureSweet®
The best homemade recipes deserve the best ingredients. That’s why we love using NatureSweet® tomatoes in each of ours!
So what’s the secret to these tasty tomatoes? NatureSweet® knows that to grow the best produce, they need to do what’s right. They’re committed to supporting and empowering the people who make these tomatoes possible, from expert growers to supply chain workers and beyond. Cultivation innovation and sustainable farming practices mean NatureSweet® can pay it forward and treat the planet right, too. These are good tomatoes that you can feel good about eating!
Learn more about NatureSweet’s commitment to doing what’s right!
More NatureSweet® Recipes We Love
- Burrata and Roasted Tomatoes
- TikTok Feta Pasta
- BLT Pizza
- Cobb Salad Board
- BLT Broccoli Slaw
- Tomato Panzanella Bowl
Mexican Pasta Salad
Ingredients
- 10 oz. NatureSweet® Medley Tomatoes halved
- 3 cups dried elbow pasta
- 2 tsp extra virgin olive oil
- 1 cup red cabbage chopped
- 2 ears of corn kernels removed
- 1 can black beans drained
- 1 pkg NatureSweet® Mini Bell Peppers
- 3/4 cup shredded mexican cheese
- 1 avocado diced
- Cilantro to garnish
Creamy Mustard Dressing
- 1 cup sour cream
- 1 cup mayonnaise
- 1 cup flat-leaf parsley leaves chopped
- 2 tbsp lemon juice
- 1 tbsp wholegrain mustard
Instructions
- Cook pasta in a large saucepan of boiling, salted water following packet directions. Drain. Refresh under cold water. Drain well.
- While pasta is cooking, make the creamy mustard dressing: Combine sour cream, mayonnaise, parsley, lemon juice and mustard in a bowl. Season with salt and pepper.
- Place cabbage over the base of round glass serving bowl.
- Top with corn, then half of the pasta. Spoon over 3/4 of the dressing.
- Place the black beans over the dressing layer.
- Layer the diced mini bell peppers.
- Toss half of the diced tomatoes, and remaining pasta together.
- Spoon over the black bean layer.
- Add on the diced avocado. Drizzle with remaining dressing.
- Sprinkle it with cheese and the remaining tomatoes.
- Garnish with cilantro and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
