Description
This vibrant and flavorful Mexican Pasta Salad combines tender elbow macaroni with a colorful mix of corn, black beans, fresh vegetables, and a zesty dressing made from salsa, ranch, and cumin. It’s an easy-to-make, no-cook salad perfect for potlucks, picnics, or as a refreshing side dish anytime.
Ingredients
Scale
Pasta and Vegetables
- 1 (16-oz) package elbow macaroni
- 1 (11-oz) can corn, drained
- 1 (15-oz) can black beans, rinsed and drained
- 1 bell pepper, chopped
- ½ red onion, sliced
- 4 green onions, chopped
- 1½ cups grape tomatoes, cut in half
- ¼ cup chopped fresh cilantro (optional)
Dressing
- 1 cup salsa
- 1¼ cups bottled ranch dressing
- 1 tsp cumin
Instructions
- Cook Pasta: Cook the elbow macaroni according to the package directions until al dente. Once cooked, drain the pasta thoroughly and set aside to cool slightly.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooked and cooled macaroni with corn, black beans, chopped bell pepper, sliced red onion, chopped green onions, halved grape tomatoes, and fresh cilantro if using. Gently toss to mix all the components evenly.
- Prepare Dressing and Toss: In a separate bowl, whisk together the salsa, bottled ranch dressing, and cumin until well combined. Pour this dressing over the pasta and vegetable mixture, then toss thoroughly to ensure every bite is coated with the flavorful dressing.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 2 hours, allowing the flavors to meld together. It can be stored overnight before serving for enhanced taste.
Notes
- For best results, chill the salad for at least 2 hours before serving to let the flavors blend.
- Cilantro is optional and can be omitted or substituted with fresh parsley for a milder flavor.
- This salad can be made a day ahead to save time.
- Feel free to add diced avocado or jalapeños for extra creaminess or heat.
- Use gluten-free pasta to make the dish gluten-free if needed.
