Healthy Mexican Pasta Salad
This vibrant healthy Mexican pasta salad combines whole grain pasta with fresh vegetables, black beans, and a zesty lime dressing. Perfect for meal prep, this Mexican-style pasta salad stays fresh for days while delivering both nutrition and authentic flavors.
Ingredients
- For the Pasta Salad:
- 1 pound whole wheat rotini pasta
- 2 (15 oz) cans black beans, drained and rinsed
- 2 cup cherry tomatoes, halved
- 2 bell peppers (red and yellow), diced
- 1 cup fresh corn kernels (or thawed frozen corn)
- 1 red onion, finely diced
- 1 cup fresh cilantro, chopped
- 1 jalapeño, seeded and finely diced (optional)
- 1 cup cotija cheese, crumbled
- For the Zesty Lime Dressing:
- 1/3 cup fresh lime juice (about 3-4 limes)
- 1/2 cup extra virgin olive oil
- 2 cloves garlic, minced
- 1 tsp honey
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp adobe seasoning
- Salt and pepper to taste
Instructions
- Cook pasta in salted water until al dente (about 8-9 minutes). Drain and rinse with cold water.
- While pasta cooks, prepare vegetables and combine in a large bowl.
- Make dressing: Whisk together lime juice, olive oil, garlic, honey, and seasonings.
- Combine cooled pasta with vegetables in a large bowl.
- Pour dressing over mixture and toss gently to combine.
- Add crumbled cotija cheese and fresh cilantro.
- Refrigerate for at least 15 minutes before serving.
Notes
- Make ahead: Can be prepared up to 24 hours in advance
- Storage: Keep in airtight container in refrigerator
- Serving: Best served chilled or at room temperature
- Variations: Can be made gluten-free using alternative pasta
- Pro tip: Reserve some dressing to refresh salad when serving
- Keeps for 4-5 days when properly stored