Description
A vibrant and flavorful Mexican Pasta Salad perfect for barbecues and quick meals.
Ingredients
- 12 oz. farfalle pasta
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (12 oz.) bag frozen corn, thawed
- 1 cup cherry tomatoes, halved
- 1/2 cup cilantro, chopped
- 1 cup lite mayonnaise
- 3/4 cup salsa (canned or jarred)
- 3-4 Tbsp. taco seasoning (homemade or store-bought)
Instructions
- Cook the farfalle pasta according to the package instructions. Drain and rinse it under cold water until the pasta is cool and dry.
- Combine the cooled pasta, black beans, thawed corn, cherry tomatoes, and chopped cilantro in a medium-large mixing bowl.
- Whisk together the mayonnaise, salsa, and taco seasoning in a separate small bowl until well blended.
- Pour the dressing over the pasta and vegetable mixture, then toss everything together until fully coated.
- Cover and store the salad in the refrigerator until you’re ready to serve.
Notes
For a lighter option, substitute yogurt for mayonnaise or add diced avocado.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican