Mexican Pasta Salad
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Small bowl
- 1 Whisk
- 1 Cutting board
- 1 Chef's knife
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Wooden spoon
- 1 plastic wrap (or 1 airtight container)
Ingredients
- 12 ounce pasta shells small
- 1 tablespoon salt for boiling water
- 1 cup canned black beans drained and rinsed
- 1 cup canned corn kernels drained
- 1 cup cherry tomatoes halved
- 1 red bell pepper diced
- 1/2 red onion finely diced
- 1 jalapeño pepper seeded and finely minced
- 1 avocado diced
- 1/2 cup cilantro chopped
- 1/2 cup cotija cheese crumbled
- 1/3 cup olive oil extra-virgin
- 3 tablespoon lime juice fresh
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper optional
- 1 lime cut into wedges for serving optional
Instructions
- Bring a large pot of water to a boil, add 1 tablespoon of salt, then add the pasta shells and cook according to package directions until al dente.
- Drain the pasta in a colander, rinse under cold water until completely cool, and shake off excess water.
- In a large mixing bowl, combine the cooled pasta, black beans, corn, cherry tomatoes, red bell pepper, red onion, jalapeño, and cilantro.
- In a small bowl, whisk together the olive oil, lime juice, red wine vinegar, honey, ground cumin, chili powder, smoked paprika, garlic powder, salt, black pepper, and cayenne pepper until emulsified.
- Pour the dressing over the pasta mixture and toss thoroughly with a wooden spoon until everything is evenly coated.
- Cover the bowl with plastic wrap (or transfer to an airtight container) and refrigerate for at least 30 minutes to let the flavors meld.
- Just before serving, gently fold in the diced avocado and crumbled cotija cheese.
- Taste and adjust seasoning with extra salt, lime juice, or chili powder if desired, then serve chilled or at cool room temperature with lime wedges on the side.
Notes
For best results, cook the pasta just to al dente so it holds its shape and doesn’t get mushy as it chills, and rinse it well to stop cooking and prevent sticking. If making ahead, add the avocado and cheese at the last minute so they stay fresh and creamy, and feel free to customize the heat level by adding more or less jalapeño or cayenne. This salad keeps well for up to 2 days in the fridge, but you may want to refresh it with an extra squeeze of lime and a drizzle of olive oil before serving.
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