I love pasta salads and not just because I love pasta. I love them because they are so versatile! You can make so many different pasta salad variations — there are limitless possibilities when it comes to flavors and ingredients! Plus, they’re really filing so great when the little ones are hungry.
Pasta salads are also a great way to expose your kids to new flavors. Take a base that they already know and love (pasta) and add something new to the experience. Kids are often more likely to try something new when it is paired with something familiar!
My favorite salads are full of fresh, flavorful ingredients — no boring pasta salads here! Fresh, organic veggies and herbs will help bring life and flavor to your pasta.
This Mexican Pasta Salad is a hit in our house because we are obsessed with Mexican food! The best part is that is very easy to put it together. Plus, the freshness of the tomato and avocado combined with the flavors of the lime juice and salsa makes this such a yummy side. It all goes together so well and it is packed with flavor.
If you’re making this as your main dish and want it to have more protein, you can simply add shredded chicken or cooked shrimp.
This salad is a great one to make to bring along to a party, gathering or dish-to-pass event. It is sure to please the crowd!
If you’re on a low-carb diet, you can substitute regular pasta for Miracle Noodle! Miracle Noodles are Shirataki noodles made from the Konjac plant (known for their health benefits in Japan and China for 1,400 years). The noodles are easy to prepare and take on the flavor of whatever sauce you use. They’re approved for many diets, like Keto, Paleo, Gluten-Free, Vegan, Kosher, Grain-Free, and they’re even blood-sugar friendly.
Check out this TV segment where I show you how easy it is to make this pasta salad with Miracle Noodle:
Mexican Pasta Salad
When possible, stick to organic ingredients.
- 1 pound shell pasta – or any other pasta of your choice – or 2 bags of Miracle Noodle rice
- 15 ounce can black beans, rinse and drained
- 1 1/2 cups cooked corn
- 1/2 cup diced tomatoes
- 1 1/2 cups medium salsa
- 1/3 cup olive oil
- 1/4 cup lime juice
- 2 tablespoons taco seasoning (we get the one from Trader Joe’s)
- 1 teaspoon minced garlic
- 1 cup shredded Mexican cheese
- 2 avocados, diced
- 1 bunch of cilantro
Begin by preparing your pasta. Bring a pot of salted water to a boil and cook the pasta to al dente, according to the instructions on the box. Once cooked, drain the pasta and rinse with cold water. Allow the pasta to fully cool before assembling the dish.
To assemble your salad, combine the pasta, beans, ¼ cup of the cilantro, corn, tomatoes and salsa in a large bowl. Toss together carefully.
In a small bowl, combine the lime juice, taco seasoning, garlic, and olive oil. Whisk well and pour the mixture over the pasta and toss to coat.
Chill your salad in the refrigerator for at least an hour before serving for the best taste. This allows the flavors to really meld and deepen. And this is an important step if you’re using Miracle Noodle instead since you want the noodles to have enough time to absorb all the flavors.
When ready to serve, toss in the cheese and top with the avocado and a little bit of cilantro for presentation.
Optional: This salad can be served as is or you could add some crushed tortilla chips or sour cream. Enjoy!
When do you think you would best enjoy this salad?
Mexican Pasta Salad Creation