Mexican Pasta Salad

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Mexican Pasta Salad

Prep Time: 15 Mins

Cook Time: 10 Mins

Total Time: 25 Mins

Mexican Pasta Salad – seriously delicious! Easy to make and great for a crowd! Pasta, red onion, green onion, corn, black beans, tomatoes, cilantro tossed in a quick dressing of ranch dressing, salsa, and cumin. Add chicken, ground beef, ham or bacon to the leftovers and turn this side into a main dish! YUM! #pastasalad #mexican #sidedish #potluck



  • 1 (16-oz) package elbow macaroni
  • 1 (11-oz) can corn, drained
  • 1 (15-oz) can black beans, rinsed and drained
  • 1 bell pepper, chopped
  • 1/2 red onion, sliced
  • 4 green onions, chopped
  • 1-1/2 cups grape tomatoes, cut in half
  • 1/4 cup chopped fresh cilantro, optional
  • 1 cup salsa
  • 1-1/4 cups prepared ranch dressing
  • 1 tsp cumin



  • Cook pasta according to package directions. Drain.
  • In a large bowl combine cooked pasta, corn, black beans, bell pepper, red onion, green onion, tomatoes, and cilantro.
  • Whisk together salsa, ranch, and cumin. Pour over pasta mixture. Mix until thoroughly combined.
  • Cover and refrigerate at least 2 hours to overnight.



  • Can use kidney beans or pinto beans in place of black beans.
  • Feel free to add black olives to pasta salad.
  • Add cooked chicken or hamburger to leftover pasta for a quick main dish.

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