I have made a lot of pasta salads in my life. Some were fine. Some were forgettable. A few were the kind people politely scoop onto their plate and then leave untouched while they go back for chips.
This one is different. This is the bowl that comes home empty, even when I make way too much because I panic about running out.
The combination of creamy dressing, charred corn, bright lime, and hearty add-ins makes it feel like more than just a side. It lands somewhere between comfort food and fresh summer salad, which is probably why people keep asking me to bring it again.
What Makes This Salad So Good
The magic here is contrast. You get cool creamy pasta, smoky sweet corn, juicy tomatoes, and little pops of lime and spice in every bite.
I used to think pasta salads were supposed to be heavy, but this one doesn’t feel that way. The beans and vegetables make it filling without feeling weighed down.
It also gets better after sitting in the fridge, which still surprises me every time. I started making it the night before events just to save stress, and now I do that on purpose because the flavor settles in and becomes even better.
Ingredients I Used for the Recipe
- 1 pound dried rotini pasta – The spirals grab onto the dressing so every bite actually tastes seasoned.
- 2 ears fresh corn (or 1 cup kernels) – I char these for a smoky sweetness that makes the salad taste like it came off a grill.
- 3 medium bell peppers, diced – I like using red, yellow, and green for color and crunch.
- 1 can (15 ounces) black beans, drained and rinsed – These add heartiness and make it feel like a full meal.
- 1/2 small red onion, finely diced – Just enough bite without overpowering everything else.
- 1/4 cup chopped fresh cilantro – Adds freshness. If you are not a fan, you can skip it.
- 1 large avocado, diced – Creamy texture that balances the tangy dressing.
- 8 ounces cherry tomatoes, halved – Juicy little bursts that keep the salad from feeling heavy.
- 1/4 cup cotija cheese, crumbled – Salty finish that ties everything together.
- 3/4 cup mayonnaise – Forms the rich base of the dressing.
- 1 1/2 cups sour cream or Greek yogurt – Makes the dressing creamy but still light.
- 3 tablespoons taco seasoning – Brings all the flavor without needing ten separate spices.
- 4 teaspoons fresh lime juice – This is what keeps the salad tasting bright.
- 2 cloves garlic, minced – Adds depth so the dressing doesn’t taste flat.
- 3/4 teaspoon salt, plus more to taste – Essential for bringing everything alive.
How to Make Mexican Pasta Salad With Creamy Dressing?
Step 1 – Cook the Pasta
Bring a big pot of salted water to a boil and cook the pasta according to the package directions until al dente. You want it tender but not mushy.
Drain it and rinse under cold water to stop the cooking. This step matters more than you think because warm pasta will soak up too much dressing.
Step 2 – Char the Corn
Place the corn on a hot grill or skillet and cook until lightly charred, turning occasionally. If you are using kernels, cook them in a little oil until blistered.
This is where the smoky flavor comes from, and honestly, it is what makes people ask what you did differently.
Step 3 – Mix the Creamy Dressing
In a bowl, whisk together mayonnaise, sour cream, taco seasoning, lime juice, garlic, and salt until smooth.
Taste it. It should taste slightly salty and bold on its own. Once it hits the pasta, that flavor evens out.
Step 4 – Combine the Salad Ingredients
In a large bowl, add the cooled pasta, corn, bell peppers, black beans, onion, cilantro, avocado, and tomatoes.
I try to chop everything into bite-sized pieces so you don’t get one giant chunk of anything on your fork.
Step 5 – Toss Everything Together
Pour the dressing over the salad and gently mix until everything is evenly coated. Take your time so the avocado doesn’t get smashed.
Sprinkle the cotija cheese over the top and give it one last light toss.
Step 6 – Chill Before Serving
You can serve it right away, but I highly recommend letting it chill for at least an hour. Overnight is even better.
This resting time lets the flavors come together instead of tasting separate.
How I Usually Serve It (And Why It Disappears So Fast)
I started making this for cookouts, but now it shows up at everything from casual family dinners to random weeknights when I want leftovers that actually excite me.
It pairs well with grilled food, but it is also satisfying enough to stand on its own. I have eaten it straight from the fridge more times than I will admit.
If I am making it ahead, I sometimes wait to add the avocado until just before serving so it stays fresh looking. That small step makes a big difference if you are bringing it somewhere.
Tips
Make It Ahead Without Worry
This salad holds up beautifully. In fact, it tastes better after sitting because the dressing soaks into the pasta and vegetables.
Dry the Corn If Using Frozen or Canned
If the corn is wet, it will steam instead of char. I learned this the hard way and ended up with sad, pale kernels.
Cut Everything Small
Smaller pieces mean you get a little of everything in each bite. It turns a good salad into a great one.
Taste Before Serving
Pasta absorbs salt as it sits. I always give it a quick taste and add a pinch more seasoning or lime juice if needed.
Don’t Skip the Chill Time
I used to rush this step when I was short on time. The difference in flavor after resting is huge, so now I plan for it.
Customize Based on What You Have
This recipe is forgiving. I have added olives, extra veggies, and even a little of the oil from sun-dried tomatoes once when I was experimenting, and it still worked.
That flexibility is one reason I keep coming back to it. It feels reliable but never boring.
This Mexican Pasta Salad With Creamy Dressing has become one of those recipes I don’t even need to look at anymore. I know the rhythm of it. Boil, char, mix, toss, chill.
It is simple, a little messy, very colorful, and always worth making a big batch. Especially because you will want more the next day.
Mexican Pasta Salad With Creamy Dressing Recipe
Description
This easy Mexican Pasta Salad is built for a crowd. Pasta, grilled corn, black beans, tomatoes, and avocado get a quick toss in a creamy taco-spiced mayo-lime dressing, then a sprinkle of salty cotija. One bowl serves about 16 and goes with anything coming off the grill. So whip up this easy recipe the next time you're asked to bring a side salad to share!
ingredients
Salad
Creamy Taco Dressing
Instructions
-
Cook the pasta
Bring a large pot of water to a rolling boil. Salt generously, add the pasta, stir once, and cook uncovered until al dente following package directions. Drain, rinse under cold running water to stop the cooking process, and set aside.Rinsing prevents soggy pasta and helps the salad stay fresh -
Char the corn
Preheat a grill or large skillet over medium-high heat. Grill whole ears, turning, until lightly charred and tender, 10–15 minutes, then cool briefly and slice off the kernels. Alternatively, if using loose kernels, pat dry, heat 1 tablespoon oil in the skillet, add kernels and cook, stirring occasionally, until blistered, 5-6 minutes. Cool.Pat frozen or canned corn dry before charring to avoid oil splatter -
Make the dressing
In a small bowl, whisk together the mayonnaise, sour cream, taco seasoning, lime juice, garlic, and salt until smooth. Taste; it should be slightly salty.Well-seasoned dressing ensures the whole salad is flavorful -
Combine salad ingredients
In a large mixing bowl, combine the cooled pasta, charred corn, bell peppers, black beans, red onion, cilantro, avocado, and cherry tomatoes.Dice vegetables into bite-sized pieces for easy eating -
Dress and toss
Pour the dressing over the salad and gently toss until everything is evenly coated. Sprinkle with cotija cheese.Toss gently to keep avocado pieces intact -
Chill and serve
Serve immediately, or cover and refrigerate for at least 1 hour to allow the flavors to meld. Refrigerate leftovers promptly and use within 3-5 days.For make-ahead: stir in avocado just before serving to keep it vibrant
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 322kcal
- % Daily Value *
- Total Fat 17gg27%
- Saturated Fat 4gg20%
- Trans Fat 0gg
- Cholesterol 11mgmg4%
- Sodium 280mgmg12%
- Potassium 350mgmg10%
- Total Carbohydrate 32gg11%
- Dietary Fiber 3gg12%
- Sugars 3gg
- Protein 8gg16%
- Calcium 8% mg
- Iron 10% mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Corn options: Frozen or canned corn (drained and patted dry) works perfectly. Use 1 cup and char as directed.
- Adjust seasoning: The dressing must taste well-salted to properly season the pasta and vegetables.
- Vegetable prep: Dice everything into bite-sized pieces (≤ 1 cm) for easy eating and even distribution.
- Make-ahead: The salad improves after chilling for an hour. If storing longer, stir in the avocado just before serving to keep it vibrant.
- Gluten-free variation: Substitute your favorite gluten-free pasta and verify that the taco seasoning is gluten-free.
- Vegan option: Replace sour cream and mayo with vegan alternatives and skip the cheese.