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Mexican Pasta Salad

Mexican pasta salad with smoky chili-lime vinaigrette, charred corn, black beans, jalapeño, and avocado for a bold Tex-Mex side dish. Rotini is cooked al dente, rinsed cold, then tossed until glossy and chilled for clean, flavorful bites.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: Mexican-American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Mexican pasta salad
  • 12 oz rotini pasta
  • 1 can (15 oz) black beans drained and rinsed
  • 1.5 cup corn kernels charred
  • 1 cup cherry tomatoes halved
  • 1 avocado diced
  • 1 jalapeño minced
  • 0.5 red onion diced
  • 0.33 cup cotija or feta cheese
  • 0.25 cup fresh cilantro
  • 0.25 cup olive oil for chili-lime dressing
  • 3 tbsp lime juice for chili-lime dressing
  • 1 tsp lime zest for chili-lime dressing
  • 1 tsp chili powder for chili-lime dressing
  • 0.5 tsp cumin for chili-lime dressing
  • 0.5 tsp garlic powder for chili-lime dressing
  • salt to taste, for chili-lime dressing

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Cook pasta
  1. Bring a Dutch oven of salted water to a boil, then cook the rotini pasta until al dente. Timing should match the package direction, about 8–10 minutes, so the pasta stays firm after chilling.
  2. Drain the pasta and rinse it cold under running water. This cools it down fast and stops further cooking for a crisp, bite-ready texture.
Char the corn
  1. Spread the corn kernels on a sheet pan in an even layer and char until lightly blistered. Roast for about 5–7 minutes, tossing once, until you see browned spots and a smoky edge.
Make chili-lime dressing
  1. Whisk the olive oil, lime juice, lime zest, chili powder, cumin, garlic powder, and salt together until smooth. Stir for 30–45 seconds so the spices disperse and the dressing looks evenly tinted.
Assemble and dress
  1. Combine the cooled pasta with the black beans, charred corn, cherry tomatoes, jalapeño, and red onion in a large bowl. Toss until everything is evenly distributed through the rotini.
  2. Pour the chili-lime dressing over the pasta mixture and toss to coat. Mix for 1–2 minutes so the vinaigrette clings to the noodles rather than pooling.
  3. Gently fold in the avocado and cilantro. Fold slowly to keep the avocado intact and bright.
  4. Top with cotija or feta cheese and lightly shake the bowl to settle it on top. Sprinkle so you get salty crumbles in every bite.
Chill and serve
  1. Refrigerate the Mexican pasta salad for 30 minutes before serving. Chill time lets flavors meld while the pasta holds its al dente texture.

Notes

Pro tip: rinse the pasta cold right after draining to lock in a firm al dente bite. Store covered in the refrigerator up to 3 days; avocado may soften slightly after day 1. Freezing is not recommended. For a dairy-light option, swap cotija or feta cheese for a sprinkle of queso fresco or omit it for a lower-fat version while keeping the chili-lime dressing.