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20 minute Mexican pasta salad

20 Minute Mexican Pasta Salad

by Laura Harshbarger
This 20 Minute Mexican Pasta Salad is the perfect, quick pasta salad to take your next get together! Ready in the amount of time it takes to heat the water and boil the noodles.
5 from 4 votes
Prep and Cook 20 mins
Course Side Dish
Servings 12 as a side

Ingredients
  

  • 12 ounce dry fusilli pasta (gluten-free if needed) see recipe notes
  • 4 green onions, chopped
  • 3 ears raw sweet corn, kernels removed
  • 1 pint cherry tomatoes, halved
  • 1 (14.5 ounce) can black beans, drained and rinsed
  • 1 cucumber, peeled slighly and chopped (I peel 5-6 slivers off the cucumber and leave some green
  • 1 avocado, diced
  • ½ cup cilantro, chopped

Dressing

  • ¼ cup extra-virgin olive oil
  • ¼ cup freshly squeezed lime juice
  • 3 tablespoons red wine vinegar
  • 2 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 2 teaspoons chili powder
  • 1 teaspoon sea salt

Optional

  • hot sauce to taste or for serving

Instructions
 

  • Cook pasta per the box instructions.
  • While your pasta is cooking, prepare veggies.
  • Combine the dressing ingredients in a small food processor or a glass jar. Combine ingredients thoroughly.
  • Add all ingredients to a large bowl except the tomatoes, avocado and dressing.
  • Add the tomatoes, avocado and dressing just prior to serving or about an hour before serving.
  • Store in the fridge in a glass container for up to 5 days.

Video

Notes

I use a 12 oz box of Jovial brown rice fusilli pasta. Most pasta comes in a 16 oz size. If you want to use 16 oz of pasta, I would increase the dressing amount by 25% and add additional veggies.
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