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Mexican Pasta Salad

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4.89 from 17 votes
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This Mexican Pasta Salad needs to make an appearance at your next grill out. A fun textured pasta + fresh crunchy veggies + black beans + a kick butt sauce!

Mexican pasta salad on plateThis Mexican Pasta Salad makes my dreams come true: Mexican spices, pasta, black beans, corn…ugh! Yes!

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I love, love, love everything about summer, but honestly my favorite thing is the food, especially grilling out. But while most people are anxiously awaiting the hot dogs and burgers hot off the grill…I’m already chowing down on all the side dishes and desserts.

Move over grilling season…I’ve decided this summer is the season of Mexican Pasta Salad!

Forkful of pasta salad being taken out plate

Mexican pasta salad on plate aboveTrevor and I are so lucky to live right by the courtyard of our apartment complex. We literally walk outside and are just steps away from the grill. Last summer, Trevor and I did an amazing job of getting out there as much as we could. We probably grilled out 4 days of the week!

We made everything from kebabs, salmon, more hot dogs than I’d care to admit, and even tuna. Alongside all of those, however, were my beloved side dishes: potato salad, chips, grilled veggies, and, of course, pasta salad.

Two plates of Mexican pasta salad one in backgroundMy obsession with pasta salad actually began on the 4th of July last year when we went over to a friend’s house for a party. It was kind of a free-for-all on the food, so Trevor and I made sure to bring all of our favorites. We brought stuffed burgers, plenty of chips, and Trevor picked up some pre-made potato and pasta salad.

Previously, I had never been a fan of potato and pasta salad, so I kind of turned up my nose to the salads. Little did I know that only a few short hours later, I’d be licking the bottom of the plastic containers clean.

Ever since, I’ve been obsessed…which brings us to this Mexican Pasta Salad.

Originally, I was going to make more of a traditional pasta salad, but then I remembered my mom making a tex-mexy-ish pasta salad growing up… I think? Or maybe I just had a dream about it.

Either way, I knew I wanted to make a twist on a classic.

I placed Picante (it’s like less chunky salsa), mayo, sour cream, a bunch of spices, and some lime juice into my food processor. I pulsed the mixture until it was combined and this amazing sauce was born.

I tossed the sauce together with cooked rotini, red and green bell peppers, black beans, and corn and had to slap Trevor’s hand away to stop him from eating the whole batch. Ok fine. I was slapping my own hand away, because Trevor wasn’t home.

Ugh. I can’t even blame Trevor for helping me eat most of it! ;)I placed the Mexican Pasta Salad into the fridge and let it chill for about two hours.

Ohhhh. Emmmm. Geeee.

It was good when it was still warm, but holy guacamole (I can’t believe I said that) it blew me away after the flavors had a chance to really meld in the fridge and the rotini had a chance to soak up all that yummy, smoky, garlicky sauce.

I love that this Mexican Pasta Salad still has familiar flavors of traditional pasta salad, like the mayo and bell peppers, but I love even more that this pasta salad isn’t overwhelmed by the mayo and is complimented by sour cream, fresh lime juice, cumin, chili powder, and more!

Plate of Mexican pasta salad with forkI mean. I can’t even tell you how much I love this Mexican Pasta Salad.

A fun textured pasta + crunchy, fresh veggies + black beans + a kick butt sauce = Jennifer in a food coma after eating half the batch…with her fingers.

IT’S SO GOOOOOD.

– Jennifer

What’s your favorite grilling side dish? Show me the yummy!

This Mexican Pasta Salad needs to make an appearance at your next grill out. A fun textured pasta + fresh crunchy veggies + black beans + a kick butt sauce! showmetheyummy.com #mexicanfood #pasta #salad #mexicanpastasalad #pastasalad #grilling #sidedish #vegetarian

Mexican Pasta Salad

4.89 from 17 votes
This Mexican Pasta Salad needs to make an appearance at your next grill out. A fun textured pasta + fresh crunchy veggies + black beans + a kick butt sauce!
Prep Time: 10 minutes
Cook Time: 8 minutes
Yield: 16 people
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Ingredients

US Customary - Metric

Sauce

  • 1 (16 oz) jar picante sauce
  • 1/2 cup mayonnaise
  • 1 cup Sour cream
  • 1 1/4 teaspoon garlic powder
  • 1 1/2 teaspoon ground cumin
  • 3/4 teaspoon chili powder
  • 1 1/4 teaspoon salt
  • 1 teaspoon lime juice

Pasta Salad

  • 1 (16 oz) box rotini pasta cooked al dente according to package directions
  • 1 (15 oz) can black beans rinsed and drained
  • 1 (15 oz) can sweet corn drained
  • 1/4 cup red bell pepper diced
  • 1/4 cup green bell pepper diced
  • Cilantro optional as a garnish

Instructions

Sauce

  • Combine sauce ingredients in a food processor and blend until smooth. Taste and re-season as necessary.
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Pasta salad

  • Combine cooked (and drained) pasta, black beans, corn, and bell peppers in a large bowl.
  • Toss with sauce, cover (or place in large tupperware), and chill in the fridge for at least two hours, or overnight.
  • Serve cold!
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STORING
Room Temp:N/A
Refrigerator:5 Days
Freezer:N/A
*Storage times may vary based on temperature and conditions

Notes

The sauce will be extremely runny right after you make it, but will thicken and adhere to the pasta as it chills in the fridge!
Want to make this gluten free? Be sure to use a gluten free pasta!

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Nutrition Information

Nutrition Facts
Mexican Pasta Salad
Amount Per Serving
Calories 214 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 6mg2%
Sodium 448mg19%
Potassium 342mg10%
Carbohydrates 37g12%
Fiber 5g21%
Sugar 4g4%
Protein 8g16%
Vitamin A 365IU7%
Vitamin C 7.1mg9%
Calcium 44mg4%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information is estimated and varies based on products used.

Keywords: fresh, healthy, picante sauce
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Tag @showmetheyummy on Instagram and hashtag it #showmetheyummy
Course: Side Dish
Cuisine: American, Mexican
Author: Jennifer Debth

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  4. Mari

    Hillsboro, Oregon

    5 stars This was sooo good I couldn’t stop taste testing. I too initially thought that a whole jar was going to be to much but once all the flavors melded it was soaked in by the pasta. Next time I’m tweaking it and only by chance. I didn’t want to finish it so I added little cubes of sharp cheddar and that took it another level as I love cheese. Thank you for a great salad as it’s in the rotation for summer pasta salads always available in our kitchen.
    Reply

  5. MJ

    Missouri City, Texas

    4 stars I made this for someone’s 90th birthday. Thought it would be runny but after sitting overnight in the refrigerator, it was perfect and everyone enjoyed it. Simple, can make ahead and it makes a lot.
    Reply

  11. peggy

    Zionsville, Indiana

    Need to make the night before a party. Can I store this in a disposable foil pan, covered, overnight without affecting flavors? And using as a side for 40 people with other items, would double recipe be enough?
    Reply

    • Jennifer @ Show Me the Yummy

      Should be fine! You may need to taste and re-season or add a little more liquid if it’s dried out. Doubling should be plenty!

    • peggy

      Zionsville, Indiana

      Thank you for your quick response. What should I add as far as the liquid–just in case?

    • Jennifer @ Show Me the Yummy

      Make as directed, then if it’s dry before serving stir in some lime juice, or more sour cream/mayo/picante. Add more spices, to taste! 🙂

  14. Zachary

    Baton Rouge, Louisiana

    Could i serve it hot? If not i’m curious on why it has to be cold lol but it really does sound good and either way i’m gonna make it!!! <3
    Reply

    • Jennifer @ Show Me the Yummy

      Pasta salad is traditionally served cold. It’s a summer side dish 🙂 It would be good warm, too though!

  15. Craig

    Aurora, Colorado

    5 stars This is pretty good! The sauce reminds me a lot of a southwest ranch. Chefs beware, this recipe serves like 50 😂 I’m not sure how I ended up with so much
    Reply

  16. Kelly

    San Mateo, California

    5 stars I just made this for my family’s Easter get-together. You weren’t kidding about the sauce! I licked the lid of the food processor! It’s super good. I didn’t think it would be THAT good, but it is. Had to stop myself from eating the whole batch of pasta after it was all put together….I hope there are leftovers after my family tries it, but I doubt it! Thank you for a great recipe and I’ll definitely be making this again!
    Reply

  18. Tina

    5 stars I started with the sauce and a full jar of Pace just seemed to be too runny so I modified. I added an 8oz block of cream cheese – half immediately into the sauce with other seasonings and the remaining added to the blender with half of a jalapeño. After that was blended it was also added to the sauce. I chopped up the remaining jalapeño, and 1/3 of a red onion…. PERFECT! Oh, by the way, also grilled the corn on the stove with a little Mexican chili powder before adding. The flavors are AWESOME! My new favorite pasta dish for potluck
    Reply

    • Jennifer @ Show Me the Yummy

      Love it! Even though the sauce is runny, the rotini really sucks it all up! Glad your changes worked though! 🙂 They sound delish!

  19. Bernadette

    5 stars I would like to make this but I am not sure what picante sauce is. What brand do you use? Picante sauce to me is just hot sauce. But that seems like way too much hot sauce to put in there. So any suggestions on what brand to buy would be awesome. 😊 thank you.
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Bernadette! It’s basically a smooth salsa. I love Pace Picante. You can find it in the salsa aisle 🙂 Does that help? 🙂

  20. Jo

    5 stars I made this last night for supper to go along with a mexican cassorol. It was very good and my family loved it. I will be making this one again. Thanks for the recipe.
    Reply

    • Sunny

      Vineland, New Jersey

      I don’t own a food processor 😢 will it still taste good I really want to make this.

    • Jennifer @ Show Me the Yummy

      Do you have a blender? If so, use that! If not, just mix everything together. It’ll still be great, just chunkier!

  22. CakePants

    Ann Arbor, Michigan

    WANT. That looks fantastic! So many pasta salads are too oily for my liking (and once you get near the bottom of the bowl…yikes!), so I’m stoked to see this version, which is both oil-free AND inspired by Mexican flavors – my favorite!
    Reply

    • Jennifer @ Show Me the Yummy

      Thank you 🙂 Mexican flavors are my favorite! Happy Friday! 🙂
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