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Growing up my mom frequently threw together something very much like this Mexican Pasta Salad to bring to baby showers, wedding showers, birthday parties, or potlucks. It was always one of the first dishes to disappear!
No matter how late of a notice she got, my mom was able to whip this dish up just in time for the party, thanks to the simple—and delicious!—combination of salsa and ranch for the dressing.
Why You Need This Pasta Salad in Your Life
- This recipe is SO easy to throw together. All you have to do is drain a few cans, chop veggies, and boil pasta.
- You can prep ahead of time! Just don’t fully dress it or the pasta will soak up all that liquid.
- Customizable to your heart’s content. Add extra cilantro (or leave it out), add some spice, or change up the veggies.
Ingredients You’ll Need
- Pasta. You can use almost any kind of pasta in this recipe, though, I do recommend fusilli pasta. The ridges are PERFECT for holding on to the dressing. You can also grab gluten-free rotini pasta or this brand of gluten-free fusilli pasta.
- Corn. Use sweet canned corn if you want a little extra flavor. Be sure to steer clear of creamed corn, or a variety with other added ingredients.
- Black beans. Again, look for plain black beans. And don’t forget to rinse and drain them.
- Veggies. Both a red bell pepper and a red onion add a fresh kick to this pasta salad. You can easily sub in the variety of each with what you have on hand, though. You’ll also need fresh spinach to add just before serving.
- Ranch. Either make your own ranch dressing or grab a bottle from the store. But make sure you use a brand you like the flavor of! I love the fresh bottles in the produce section. If you would like to make this a vegan pasta salad, simply use vegan ranch dressing.
- Salsa. Depending on your desired spice level, use mild or medium salsa.
How to Make Mexican Pasta Salad
Please see the recipe card below for more detailed ingredient amounts.
1. Combine Ingredients
Start by cooking the pasta to the package instructions. Aim for al dente (you don’t want mushy pasta salad).
After the cooked pasta has cooled, add it to a large bowl with the drained corn, drained and rinsed black beans, diced bell pepper, diced onion, chopped cilantro, ⅓-cup ranch dressing, ⅓-cup salsa, and salt and pepper to taste.
Give everything a good toss, then let the mixture chill in the fridge for at least 2 hours.
2. Finish the Pasta and Serve
When you’re ready to serve the pasta salad, add the remaining ⅓-cup ranch dressing, ⅓-cup salsa, and spinach. Give the salad a good toss again.
Serve this dish cold with some extra cilantro and chopped green onions.
FAQs
When making pasta salad at home, be sure to cook the pasta al dente (preferably with salt in the water), and don’t over or underdress it! You want just the right amount of dressing. Don’t forget, the flavors meld together, so let it rest.
Generally, pasta salad is served cold. Often, cheese or crisp veggies are ingredients and those are best enjoyed chilled.
What to Serve with Mexican Pasta Salad?
While this dish could easily be enjoyed alone as a quick lunch, you could serve it alongside a few other recipes for a complete meal.
Try it with Cilantro Lime Chicken or Mexican Zucchini Boats.
Or, add some Instant Pot Salsa Shredded Chicken for added protein.
It’s also delicious with tacos, like Blackened Shrimp Tacos or Barbacoa Tacos.
More Pasta Salad Recipes
Pasta salad is such an easy dish to have ready for quick dinners or lunches, or to prep ahead for busy weeknights.
- Pesto Pasta Salad
- BLT Pasta Salad
- Italian Dressing Pasta Salad
- Greek Pasta Salad
- Lemon Orzo Pasta Salad
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Mexican Pasta Salad Recipe
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Ingredients
- 12 oz. fusilli pasta gluten-free if needed
- 1 cup canned corn drained
- 1 cup canned black beans rinsed and drained
- 1 cup red bell pepper diced
- ½ cup red onion finely diced
- ⅔ cup ranch dressing* divided
- ⅔ cup salsa mild or medium, divided
- 1 ¼ tsp. salt to taste
- ½ tsp. pepper
- 2 cups spinach leaves coarsely chopped
- ½ bunch cilantro finely chopped
- Green onions optional
Instructions
- In a large bowl combine pasta, corn, beans, bell pepper, red onion, cilantro, ⅓ cup ranch dressing, ⅓ cup salsa, salt and pepper to taste. Toss pasta salad until all ingredients are completely combined. Refrigerate pasta salad for at least 2 hours.12 oz. fusilli pasta, 1 cup canned corn, 1 cup canned black beans, 1 cup red bell pepper, ½ cup red onion, ⅔ cup ranch dressing*, ⅔ cup salsa, 1 ¼ tsp. salt, ½ tsp. pepper, ½ bunch cilantro
- Just before serving, add additional ⅓ cup ranch dressing, ⅓ cup salsa, and spinach. Mix well until everything is well coated in the sauce.⅔ cup ranch dressing*, ⅔ cup salsa, 2 cups spinach leaves
- Serve cold with additional cilantro and green onions and enjoy!½ bunch cilantro, Green onions
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Notes
- To make this recipe vegan and dairy-free, simply use a dairy-free ranch dressing.
- If you would like to add additional protein, simply add 2 cups cooked rotisserie chicken. (Nutrition facts are calculated without added chicken.)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this pasta salad for a potluck and everyone loved it. Will definitely be making this recipe again!
Yay!! So happy they all enjoyed it 🙂 Thanks for your comment and rating!
Such an easy pasta salad to make. I already had everything I needed. Thanks for the great recipe!