Tex-Mex Pasta Salad

This easy Tex-Mex Pasta Salad is my go-to for summer gatherings. It’s fresh, zesty, and perfect for making ahead!

Every bite is a fiesta of flavors and textures. There’s tender pasta, hearty black beans, sweet corn, and crunchy peppers all tossed in a creamy salsa dressing.

The combination of bold, creamy, sweet, and savory is so addicting. But you know I couldn’t stop there!

I had to add creamy avocado, diced jalapeño, and fresh cilantro to make those Tex-Mex vibes pop. I mean, who can resist all those Southwestern flavors?

Whether you're chilling at a barbecue or heading to a potluck, this dish always disappears fast. So you better bring the recipe—I know people will ask!

Ingredients for Tex-Mex Pasta Salad

• Fusilli or Rotini Pasta: Spiral-shaped pasta captures the creamy, zesty dressing and veggies in every bite. And, it adds a delightfully chewy texture. Either fusilli or rotini works great.
  
• Black Beans: Adds a satisfying texture and earthy flavor. Be sure to drain and rinse them before adding.
  
• Corn Kernels: Enhances those Southwestern vibes with a sweet, juicy bite. I use fresh when it’s in season, but frozen corn or canned corn also works.
  
• Red Bell Pepper: Adds a fresh crunch and a pop of color.
  
• Red Onion: I use red onion, which gives the dish a subtle bite. You could also use green onions.
  
• Grape or Cherry Tomatoes: These little gems add a juicy burst of freshness.
  
• Avocado: The creamy element that melds with all the ingredients.
  
• Fresh Cilantro: Bright, citrusy, peppery, cilantro ties all those Southwestern flavors together.
  
• Jalapeno Pepper (Optional): I love adding fresh jalapeno. It adds a fiery, feisty kick to spice things up! For a milder version, omit it.
  
• Dressing: A blend of sour cream, mayonnaise, salsa, taco seasoning, lime juice, salt, and pepper. Together, these ingredients create a flavor-packed dressing.

How to Make Tex-Mex Pasta Salad

Out of all the pasta salads I’ve made, this one is my favorite. Fresh, vibrant, and bold, it’s bursting with Southwestern flavors. Plus, it’s SO easy to throw together. 

And here’s a bonus: it’s make-ahead-friendly. Don’t you just love that?!

1. Boil pasta. Cook the pasta in a large pot of salted water according to the package directions until al dente. Drain, rinse with cold water, and drain again. Transfer to a large bowl.

2. Add mix-ins. Add the black beans, fresh veggies, cilantro, and jalapeno (optional) to the cooked pasta. Toss gently to combine.

3. Make dressing. Whisk all the dressing ingredients in a medium bowl until combined.

4. Toss. Pour the dressing over the pasta salad and toss until combined. 

5. Chill. Cover and chill the pasta salad in the refrigerator for at least 1 hour to allow the flavors to meld together.

6. Garnish and serve. Stir well and garnish with additional cilantro. Serve cold or at room temperature.

Tips For the Best Tex-Mex Pasta Salad

Take it from me, this easy summer side dish is a crowd-pleaser! But before serving, follow these helpful tips:

• Pick your pasta wisely. Besides fusilli and rotini, cavatappi, farfalle (bowtie), and penne work well. Their nooks and crannies perfectly capture the dressing.
  
• Don’t overcook the pasta! Cook just until al dente to maintain a firm texture. This helps prevent the dressing from making the pasta soggy.
  
• Grill the corn. I love adding grilled corn for an added smoky flavor. It complements all the fresh ingredients beautifully.
  
• Swap in Greek yogurt. When I’m out of mayo or sour cream, I use Greek yogurt instead. The tangy, creamy flavor works well with the dressing.
  
• Add avocado last. Making this salad in advance? Add the avocado right before serving. This will help keep it from browning.
  
• Pack in protein. Sometimes, I turn this side into a main by adding a cooked protein. Shredded chicken, taco-seasoned ground beef, or sliced steak are my top choices.
  
• Make it your own. Instead of regular tomatoes, boost the flavor with Rotel. Try crunchy toppings like tortilla strips or Fritos. Add black olives, cucumber, or cheese like shredded Monterey Jack or queso fresco.

How to Store

Leftover pasta salad is great for lunches or as a dinner side. But keep in mind, the dressing can thicken as the dish sits. So I recommend giving it a good stir before serving. 

If you can, I also recommend storing the avocado separately. Then, add it right before serving. It’s the easiest way to keep it from browning. 

To Make-Ahead: Place the assembled pasta salad (without avocado or dressing) and the dressing in separate airtight containers. One hour before serving, toss the pasta salad with the dressing, stir in freshly diced avocado, and chill. Give it a good stir and serve.

To Store: Transfer the leftovers to an airtight container. Refrigerate for up to 3-5 days. For the best texture, enjoy within 24 hours, as the pasta will soften as it absorbs the dressing. Also, store the avocado separately if possible, as browning occurs naturally.

More Pasta Salad Recipes You’ll Love

Taco Pasta Salad

Southwest Pasta Salad

Cowboy Pasta Salad

Bacon Ranch Pasta Salad

Tuna Pasta Salad