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Hungry Healthy Happy » Recipes » Pasta

Mexican Pasta Salad

Feb 7, 2023 · Written by Dannii Martin · This post may contain affiliate links which earn us commissions if purchases are made · 54 Comments

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Diet: Vegetarian
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Mexican Pasta Salad in a bowl with a text title overlay.

A big bowl of pasta with chunky vibrant vegetables and a spicy and zesty dressing make up this easy Mexican Pasta Salad. Mexican and Italian food are two of our favourites and we have combined them in this delicious dish that is perfect for a picnic or BBQ side.

A bowl of pasta salas next to a white and purple patterned towel.

We love a pasta salad, as it's an easy side that you can just load everything into a bowl and mix it up - and it's easy to adapt too. Creamy avocado, sweet corn, crunchy bell peppers and protein packed beans all mixed together in a creamy and spicy dressing.

All of your favourite Mexican flavours in a pasta salad. Serve this up at a BBQ and the bowl will be empty within seconds.

For more pasta salads, try our Meal Prep Pasta Salad Jars, Salmon Pasta Salad or our Tuna Pasta Salad.

Jump to:
  • Why You Will Love It
  • Ingredients and Substitutions
  • Step by Step
  • What Vegetables to Add
  • Pasta Salad Dressing
  • Extra Tips
  • Frequently Asked Questions
  • More Mexican recipes
  • Recipe
  • Feedback

Why You Will Love It

  • A delicious BBQ or picnic side
  • Loads of different textures
  • Easy to adapt with different vegetables
  • Loaded with vegetables
  • Leftovers store well in the fridge
  • Vegan option

Ingredients and Substitutions

All the ingredients needed for this recipe laid out on a wooden surface with text overlay labels.

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, which makes this a great cupboard raid meal. We went with fusilli, as we find the swirl of it means that the creamy dressing clings to it really well. But don't buy anything especially, use whatever you have. Small shapes work best. If you want to make this gluten free, make sure to use your favourite gluten free pasta.
  • Sweetcorn -  We used canned again, but you could also use frozen or slice the corn straight off a cooked cob.
  • Black beans - This is what adds the protein to the pasta salad and makes it really filling. We used canned black beans, which are a staple in our cupboards, however you could cook your own. You could use any bean really, like cannellini, haricot or chickpea, but we find that black beans are really creamy and they add the Mexican vibe of this dish.
  • Bell peppers - These add lots of crunch to the dish, as without them the dish can be a bit soft. You can use any colour peppers you have and either finely dice, chop into large chunks or even slice. We love the texture that they add.
  • Avocado - What is a Mexican dish without avocado? Chunks of avocado add loads of creaminess to this pasta salad.
  • Jalapeno - This gives the dish an extra kick of spice. We like to add them sliced, however you could chop them up really finely if you wanted them to mix into the dish more. If you like things spicy, then keep in the seeds. But take them out if you want it milder.
  • Cheese - You don't have to add cheese, but we find it finishes the dish off nicely. We used feta, however to keep it Mexican use Cotija, which is like a Mexican feta.
  • Greek yogurt - This makes the dressing really creamy, but it is much lighter than using mayo which you would traditionally find in a pasta salad. You could make it really low in at by using a fat free yoghurt, but it wouldn't have the same flavour.
  • Creme fraiche - Whilst you could use just yoghurt for the creamy dressing, we found that adding a little creme fraiche really adds to the creaminess and adds a little richness, without making it too heavy. You could add a little mayo instead too.
  • Chipotle - This is where pretty much all the spice comes from in this dish. We used chipotle paste that you can buy in a jar in the supermarket. The amount we have used in this recipe gives a nice kick of heat, but not too much. Adjust to suit your own tastes. You could use a chipotle sauce instead if that is all you can find.
  • Honey - We added just a little bit of honey to the dressing, as we find that the sweetness balances really well with the spiciness from the chipotle.
  • Cumin and paprika - this adds lots of extra Mexican flavour without adding extra calories. Lime - this makes the dressing really tangy and zesty. We used lime juice and zest, for some extra lime flavour. It really lightens the whole dressing up. You could use lemon instead, or even use a couple of tablespoons of white vinegar instead.
  • Coriander (cilantro) - This adds so much freshness to the dish and really intensifies that Mexican flavour. I know not everyone is a fan, so you could leave it out. I would recommend using some fresh herbs though, so chives, dill or parsley would work too.
  • Oil and water - These loosen the dressing up a little.

More ingredient substitutions and variations can be found in the recipe card.

Step by Step

One: Put the pasta into a pan of boiling water and simmer for 12 minutes. Drain, cool with cold water and set aside.

A saucepan containing uncooked fusilli pasta.

Two: Put the yogurt, creme fraiche, lime juice, honey, salt, pepper, oil and water into a bowl and whisk until mixed.

Two shot collage of a bowl of cream sauce before and after mixing.

Three: Put the pasta and the remaining ingredients into a bowl and mix well.

Two shot collage of a mixing bowl containing salad ingredients before and after mixing.

Four: Add the cooked pasta and the dressing and mix well. Crumble over more of the feta and serve.

Two shot collage of a bowl full of pasta salad before and after mixing.

What Vegetables to Add

The great thing about this pasta salad is that it is so easy to adapt. We think it's a great fridge dump/cupboard raid meal, as you can add pretty much anything to it. Use the vegetables we have added as a guide and then get creative.

You could also add finely diced red onion or shallots and some chopped cherry tomatoes and cucumber, which would add some extra texture. Cooked courgette (zucchini) and carrot would well too. If you wanted to give this dish a green veggie boost, then finely chop some spinach and mix it though.

Cooked pasta mixed with corn, black beans, chopped peppers and crumbled feta.

Pasta Salad Dressing

What really makes a pasta salad is the dressing in my opinion, the same with any salad. It really brings everything together and makes all the chunky veg cling to the pasta. This dressing is epic, and I don't use that word lightly.

It is creamy, spicy, zesty and herby. What more could you possibly want from a dressing? Make sure you make extra and keep it in the fridge for other salads.

We have blended up a mixture of Greek yoghurt, a little creme fraiche, chipotles, lime juice and zest and a whole load of fresh coriander (cilantro). You know that amazing southwest sauce from Subway that you want to put on everything? This is kind of like that.

If you wanted a lighter dressing, then you could leave our the creme fraiche and yoghurt and just have an olive oil and lime based dressing.

If you don't want to make the dressing (it's so easy, and seriously worth making), then you could always mix in a really smooth salsa instead.

Extra Tips

  • If you want to add some extra protein to this, and make it more of a whole meal rather than a BBQ side, then add some leftover chicken or grilled salmon.
  • You could swap the chipotle baed dressing for an Italian one if you prefer.
A spoon lifting some pasta salad out of a bowl.

Frequently Asked Questions

Is Mexican pasta salad healthy?

As far as pasta salads go, this is a pretty healthy one. It is packed with vegetables and we have lightened up the dressing by using Greek yoghurt instead of mayo. 

Can you make Mexican pasta salad vegan?

Yes, to make this vegan, then swap the Greek yoghurt for a plant based version, or use have an oil/citrus based dressing.

Can you make Mexican pasta salad in advance?

Yes, you can make this salad in advance, which makes it handy for a BBQ or picnic, as it will save you some time when your guests arrive. You can make the dressing and cook the pasta the day before, and then mix everything together just before serving.
You could mix everything together an hour or so before serving, however try to only do the avocado at the last minute, so it stays nice and fresh.

How to store Mexican pasta salad.

This stores in the fridge really well, so make extra and then you can have it for lunch the next day. Store any leftovers in an air tight container and it will keep in the fridge for up to 3 days. It won't taste the same as fresh, as the dressing can start to make everything a little soggy, so try to eat it as soon as possible.

More Mexican recipes

  • Huevos Rancheros next to an avocado half and bowl of salsa
    Huevos Rancheros
  • Chipotle Black Bean Nachos on a large baking tray.
    Chipotle Black Bean Nachos
  • A baking dish filled with bean and vegetable enchiladas
    Bean and Vegetable Enchiladas
  • Chipotle Black Bean Stew in a bowl with some rice.
    Chipotle Black Bean Stew

If you’ve tried this Mexican Pasta 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

Mexican Pasta Salad in a bowl with crumbled feta on top.

Mexican Pasta Salad

By: Dannii Martin
This zingy Mexican Pasta Salad has all your favourite Mexican flavours mixed in with pasta for a healthier comfort food that is a real crowd-pleaser.
An illustration of a v-shaped plant.
Vegetarian
4.97 from 32 votes
Pin Print Save recipe Saved!
Course: Side Dish
Cuisine: Italian, Mexican
Prep: 10 minutes mins
Cook: 12 minutes mins
Total: 22 minutes mins
Servings: 4 servings
Calories: 429kcal
Allergens:
An illustration of a carton of milk.
Dairy
An illustration of two ears of wheat.
Gluten

Ingredients

  • 150 g (5.25 oz) Pasta
  • 160 g (1 cups) Sweetcorn
  • 120 g (0.75 cups) Black beans
  • 45 g (0.33 cups) Pickled jalapenos - chopped
  • 1 Lime - (juice only)
  • 3 tablespoon Greek yogurt
  • 3 tablespoon Creme fraiche
  • 1 pinch Sea salt and ground black pepper
  • 1 teaspoon Chipotle paste
  • 2 tablespoon Honey
  • 0.5 teaspoon Cumin
  • 0.5 teaspoon Paprika
  • 1 Green bell pepper - diced
  • 1 Red bell pepper - diced
  • 15 g (1 cups) Fresh coriander (cilantro) - finely chopped
  • 100 g (0.66 cups) Feta - crumbled
  • 1 Avocado - diced
  • 1 tablespoon Olive oil
  • 1 tablespoon Water

Instructions

  • Put 150 g Pasta into a pan of boiling water and simmer for 12 minutes. Drain, cool with cold water and set aside.
  • Put 3 tablespoon Greek yogurt, 3 tablespoon Creme fraiche, juice of 1 Lime, 2 tablespoon Honey, 1 pinch Sea salt and ground black pepper, 1 tablespoon Olive oil and 1 tablespoon Water into a bowl and whisk until mixed.
  • Put the cooked pasta, 160 g Sweetcorn, 120 g Black beans, 45 g Pickled jalapenos, 1 teaspoon Chipotle paste, 0.5 teaspoon Cumin, 0.5 teaspoon Paprika, 1 Green bell pepper, 1 Red bell pepper, 15 g Fresh coriander (cilantro), 100 g Feta and 1 Avocado into a bowl and mix well.
  • Add the dressing and mix well. Crumble over more of the feta and serve.

Recipe Tips

  • If you want to add some extra protein to this, and make it more of a whole meal rather than a BBQ side, then add some leftover chicken or grilled salmon. Leftovers from our Slow Cooker Whole Chicken work well in this.
  • You could swap the chipotle baed dressing for an Italian one if you prefer.

Nutritional Information

Serving: 1portion | Calories: 429kcal | Carbohydrates: 58g | Protein: 16g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 522mg | Potassium: 754mg | Fiber: 10g | Sugar: 16g | Vitamin A: 1963IU | Vitamin C: 76mg | Calcium: 188mg | Iron: 3mg

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.

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Comments

  1. Nayna Kanabar says

    April 22, 2016 at 9:42 pm

    5 stars
    The salad looks really colourful and very very inviting. Perfect for barbecues, just need some sunshine.

    Reply
  2. Rachel says

    April 22, 2016 at 8:41 pm

    5 stars
    This looks absolutely lovely and because it is so colourful I wouldnt mind eating it x

    Reply
  3. Melanie Edjourian says

    April 22, 2016 at 8:29 pm

    Love the recipe, I would use wholewheat pasta mysef but it looks good.

    Reply
  4. Jael Trillo says

    April 22, 2016 at 7:46 pm

    5 stars
    My mom would make this all the time! In traditional Mexican way it is made with italian dressing though, and she would add chopped up bits of cheese, ham and black olives! I love this lightened up version :)

    Reply
  5. Kari @ bite-sized thoughts says

    April 22, 2016 at 7:38 pm

    This looks delicious Dannii - what a delicious mix of cuisines and ingredients!

    Reply
  6. The London Mum says

    April 22, 2016 at 7:38 pm

    Looks lovely and fresh and colourful. x

    Reply
  7. Annmarie says

    April 22, 2016 at 6:30 pm

    Mexican pasta salad?! You just blew my mind!

    Reply
  8. Angie@Angie's Recipes says

    April 22, 2016 at 6:29 pm

    5 stars
    This is truly a crowd pleaser! YUM!

    Reply
  9. Mellissa Williams says

    April 22, 2016 at 6:15 pm

    5 stars
    This looks so healthy, bright and colourful. I bet it's incredibly tasty too. I would love this with some burritos.

    Reply
  10. mira says

    April 22, 2016 at 6:11 pm

    I haven't had pasta salad in a while! Love the flavors here! Pinned!

    Reply
  11. Life as Mum says

    April 22, 2016 at 5:40 pm

    I wouldn't of minded trying to make this myself tonight if I had the ingredients! Looks delicious x

    Reply
  12. Ashley says

    April 22, 2016 at 5:37 pm

    5 stars
    haha that is definitely a hard question!! I usually go with avocado but there really are so many other favorites!! This pasta salad sounds delicious - I adore anything with a mexican spin!

    Reply
  13. Linda Marnie says

    April 22, 2016 at 4:52 pm

    5 stars
    That looks lovely, and I like how it doesn't have Mayo in it either.

    Reply
  14. Amber says

    April 22, 2016 at 4:51 pm

    5 stars
    I think you did speak too soon, as the sun has disappeared :(
    I will be saving this to make when it gets a bit warmer though.

    Reply
  15. Harriet from Toby & Roo says

    April 22, 2016 at 4:42 pm

    5 stars
    That looks so yummy! I'm trying to lose weight at the moment so I avoid pasta as it's one thing that seems to really pile it on me but wow, this tempts me back! H x

    Reply
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My name is Dannii. Here you will find easy family recipes with a healthy twist.

Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food blogs, with two successful recipe books published.

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