Mexican Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful Mexican-inspired pasta salad with charred corn, peppers, black beans, avocado, and cotija cheese in a taco-spiced sour cream dressing. Fresh, crunchy, and perfect for potlucks or barbecues.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1 pound dried pasta (shapes with grooves (rotini, fusilli, shells) hold the dressing best)
- 2 medium ears of corn (husked, or 1 cup corn kernels)
- 3 medium bell peppers (red, green and yellow)
- 1 15-ounce can black beans (drained and rinsed)
- ½ small red onion (diced)
- ¼ cup fresh cilantro (chopped)
- 1 large avocado (diced)
- 8 ounces cherry tomatoes (halved)
- ¼ cup cotija cheese (crumbled, or feta cheese)
- ¾ cup mayonnaise
- 1 ½ cups sour cream (or Greek yogurt)
- 3 tablespoons taco seasoning
- 4 teaspoons lime juice
- 2 cloves garlic (minced)
- ¾ teaspoon salt (plus more to taste)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 392mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 315mg
- Calcium
- 55mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 392MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.