This Meal Prep Mexican Pasta Salad is vibrant and zesty with a kick of heat and perfect for meal prep. It's high in protein, a great source of fibre and it's both healthy and satisfying. It's loaded with high-protein chicken, fibre-rich wholewheat pasta, crunchy veggies, black beans, and the best creamy chipotle yogurt dressing.
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We love a pasta salad for meal prep, as it's so easy - you can just load everything into your meal prep containers - and it's easy to adapt too.
It's perfect for busy weekdays, packed lunches, or quick dinners - and it actually tastes better the next day. If you are using leftover cooked chicken, then this is ready in under 15 minutes too.
This meal prep Mexican pasta salad stays fresh in the fridge for up to 4 days. The key is to just add the dressing on top of everything, and not mix it up, and only mix before serving. This stops it from all going soggy.
This is also a great summer side option for a BBQ. If you are a guest who is asked to bring something, then bring a big batch of this - it will go down very well.
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Mexican Pasta Salad Ingredients
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Pasta - You can use any pasta shape you like - use what you have. Wholewheat is a good choice for extra fibre. You can use gluten free too.
- Chicken - This is a great way to use up leftover chicken. Just shred it up and pile it in. You could cook some Air Fryer Chicken Breasts to use in this Mexican Pasta Salad.
- Sweetcorn - Use leftovers from our Air Fryer Corn on the Cob, or just use canned/frozen corn.
- Black beans - Use canned beans for ease. You could swap them for chickpeas or butter beans too.
- Bell peppers - Adds colour and texture. You could add some cucumber too.
- Jalapeños - Pickled jalapeños are optional, but they add an extra kick of heat.
- Dressing - Greek yogurt is the base of the dressing with some chipotle paste for spice and some lime juice and coriander (cilantro) to freshen it up and then crumbled feta cheese to make it extra creamy. You could use mayonnaise or sour cream if you prefer.
- Salsa - A little fresh salsa of chopped tomatoes, spring onions (green onions) and fresh coriander and lime.
Mexican Pasta Salad Variations
Vegetarian: Swap chicken for extra black beans, grilled tofu or some Air Fryer Halloumi, or Air Fryer Sweet Potato Cubes.
Vegan: Use the above swaps and then use a dairy-free yogurt and vegan feta.
Low-carb: Replace pasta with cooked quinoa, cauliflower rice or do a mixture of them with some pasta.
Extra crunch: Add diced cucumber, red onion, or shredded lettuce just before serving.
Avocado: Diced avocado or guacamole goes well with anything Mexican and it's a good way to add some healthy fats too. Add this just before eating.
How To Make Meal Prep Mexican Pasta Salad
- Step 1: Put the pasta into a pan of boiling water and simmer for 12 minutes. Drain, cool with cold water and set aside.
- Step 2: In a small bowl, combine the tomatoes, spring onions, lime juice, oil and coriander.
- Step 3: In a separate bowl combine the yogurt, feta, chipotle paste, lime juice and coriander.
- Step 4: Divide the cooked pasta and chicken between airtight containers.
- Step 5: Add the corn, beans, peppers and jalapeños.
- Step 6: Add the salsa.
- Step 7: Add the chipotle cream dressing.
- Step 8: When you are ready to eat, put the lid on and give the whole thing a really good shake to coat everything in the dressing.
Mexican Pasta Salad Meal Prep and Storage
Storage: Mexican pasta salad is perfect for meal prep, so store it in airtight containers in the fridge for up to 4-5 days. When you are ready to serve, keep the lid on and shake it all up so everything gets covered in the dressing.
Freezer: We don't recommend freezing this because of the salsa and the creamy dressing.
Dannii's Top Tips
- Use Greek yogurt (not regular yogurt) so the dressing stays thick and creamy.
- For smoky depth, add a pinch of smoked paprika or ground cumin to the dressing.
- Let the salad sit for 30 minutes before serving - it allows all the flavors to meld beautifully.
- Double the dressing and keep it in the fridge - it's amazing drizzled over tacos, roasted veggies, or grilled meats!
- Don't overcook the pasta. You want it to have a little bite, so cook it al dente, so that it doesn't get mushy.
- If you are eating this on day 4 after it is prepped, then I would drizzle it with a little olive oil, to loosen it up a bit.
- You may need to adjust the amount of lime used, depending on how juicy your lime is.
More Mexican Recipes
If you've tried this creamy Mexican pasta salad recipe let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Meal Prep Mexican Pasta Salad
Ingredients
- 100 g (3.5 oz) of Pasta
- 100 g (0.66 cups) of Cherry tomatoes - diced
- 3 Spring onions (Scallions) - sliced
- 5 g (0.33 cups) of Fresh coriander (cilantro) - chopped; for the salsa
- 1 tablespoon of Olive oil
- 2 tablespoon of Lime juice - for the salsa
- 100 g (0.5 cups) of 0% Fat Free Greek yogurt
- 20 g (0.75 oz) of Light Feta - crumbled
- 1 teaspoon of Chipotle paste
- 2 tablespoon of Lime juice - for the dressing
- 5 g (0.33 cups) of Fresh coriander (cilantro) - chopped; for the dressing
- 120 g (4.25 oz) of Cooked chicken breast - shredded
- 2 Mini corn cobs - cooked and corn removed
- 60 g (0.33 cups) of Black beans
- 30 g (0.25 cups) of Pickled jalapenos
- 50 g (0.33 cups) of Bell peppers - diced
Instructions
- Put 100 g of Pasta into a pan of boiling water and simmer for 12 minutes. Drain, cool with cold water and set aside.
- In a small bowl, combine 100 g of Cherry tomatoes (quartered), 3 Spring onions (Scallions) (sliced), 2 tbsp of Lime juice, 1 tbsp of Olive oil and 5 g of Fresh coriander (cilantro). This is your salsa.
- In a separate bowl combine 100 g of 0% Fat Free Greek yogurt, 20 g of Light Feta, 1 tsp of Chipotle paste, 2 tbsp of Lime juice and 5 g of Fresh coriander (cilantro).
- Divide the cooked pasta and 120 g of Cooked chicken breast (shredded) between airtight containers.
- Remove the corn form 2 Mini corn cobs and add to the container along with the 60 g of Black beans, 50 g of Bell peppers (diced) and 30 g of Pickled jalapenos.
- Add the salsa.
- Add the chipotle cream dressing.
- When you are ready to eat, put the lid on and give the whole thing a really good shake to coat everything in the dressing.
Recipe Tips
- Use Greek yogurt (not regular yogurt) so the dressing stays thick and creamy.
- For smoky depth, add a pinch of smoked paprika or ground cumin to the dressing.
- Let the salad sit for 30 minutes before serving - it allows all the flavors to meld beautifully.
- Double the dressing and keep it in the fridge - it's amazing drizzled over tacos, roasted veggies, or grilled meats!
- Don't overcook the pasta. You want it to be a little al dente, so that it doesn't get mushy.
- If you are eating this on day 4 after it is prepped, then I would drizzle it with a little olive oil, to loosen it up a bit.
- You may need to adjust the amount of lime used, depending on how juicy your lime is.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Nicole @ Foodie Loves Fitness says
I totally agree, Italian + Mexican is the best cuisine fusion because those are my 2 favorite types of food! I also love pasta salad like this that is packed with fresh produce.
Phi @ The Sweetphi Blog says
I'm always excited about pasta, and then fusion? OMG YES! This Mexican pasta salad would make the perfect side at a BBQ party.
Laura@howtocookgoodfood says
I sometimes think pasta salad can be even better than warm pasta, especially in warmer weather. I would make up a batch of this and keep some for me and also use it for the kids lunchboxes. I love the Mexiacn flavours you have used here too.
Laura H says
I'm trying to eat healthy lunches and I used to just go for salad but I'd just get hungry and snack! Adding pasta really fills it out so I will be trying this out :)
fashion-mommy says
The colours in this alone make it look so delicious, I do love good pasta salads - one of my staples.
Manali @ CookWithManali says
Mexican flavors are my favorite, this sounds fabulous!
Daphne Goh says
Love the vibrant colour of this salad with healthy mix of herbs, spices, citrus and vegetables. Simply irresistible!
cheri says
Hi Dannii, what a wonderful salad, love all the citrus that you added. This definitely looks like a crowd pleaser.
Tandy | Lavender and Lime says
Italian cuisine is my favourite but I just cannot eat cold pasta
Sam | Ahead of Thyme says
This salad was so delicious!! Definitely a must try!
Harriet Emily says
This looks so delicious Dannii! I love pasta salad, but I've never made a Mexican version before. That's such a great idea, It sounds amazing! I can't wait to try it!
lisa | Garlic + Zest says
This would be perfect for a picnic! Saving this for later.
Jeanne Horak-Druiff says
Loving how colourful and packed with vegetables this salad is! Definitely bookmarking it for BBQ season :)