Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mexican Pasta Salad Recipe
    Lost? Site Map

    Mexican Pasta Salad

    Mexican Pasta Salad. Photo by Lalaloula

    1/3 Photos of Mexican Pasta Salad

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Jeanelle71's Note:

    This is a quick, easy, and refreshing dinner that I think is pretty healthy (contains veggies and fiber and can be made pretty low in fat). Although I did get the original recipe from the Moosewood Low Fat Favorites cookbook, I have altered this recipe through the years to meet our tastes. The best thing about this recipe is it can be altered to use whatever crisp veggies you have on hand and whatever spices you prefer. This recipe is also great as a leftover so do not be afraid to make ahead and store in your fridge.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    • 8 ounces chunky pasta (such as rotini, wheels, medium macaroni, etc)
    • 1 (15 ounce) can whole kernel corn (or the equivalent in frozen corn)
    • 1/2 large red onion, chopped
    • 1 (15 ounce) can black beans, drained and rinsed
    • 1 large bell pepper, chopped (green, red, yellow - whatever color you have on hand)
    • 1 large tomato, chopped
    • 1 -2 tablespoon olive oil
    • 1 -2 tablespoon lemon juice (you can also use lime juice)
    • pepper, to taste
    • tastefully simple ranch fiesta dip mix, to taste or 1 spicy seasoning mix (such as Mrs Dash Extra Spicy) or 1 garlic powder
    • cilantro, chopped,to taste
    • 1/2 cup shredded cheddar cheese (or to taste, I have also used shredded monterey jack and shredded mexican soft cheese. If you are ve)


    1. 1
      Cook the pasta (al dente) During approximately the last 2 minutes of cooking time, add the corn.
    2. 2
      While the pasta/corn mixture is cooking, combine all other ingredients (except for the cheese) in a large bowl.
    3. 3
      Drain the pasta and corn.
    4. 4
      Rinse the pasta and corn in cold water until the mixture is cool or cold.
    5. 5
      Add the pasta/corn mixture to the other ingredients and mix.
    6. 6
      Before serving, sprinkle mixture with shredded cheese.
    7. 7
      (OPTIONAL) If you are vegan, do not complete this step.
    8. 8
      *Please note, I have also added other vegetables, such as fresh and frozen chopped broccoli (add to pasta cooking process like the corn), fresh chopped cauliflower, etc.
    9. 9
      You can also add cooked, diced or chopped chicken (great for leftovers).

    Browse Our Top Beans Recipes

    Ratings & Reviews:

    • on August 19, 2011

      Love, Love, Love this recipe! Thank you for the idea...tweaked it a bit using Rose's Lime juice instead of lemon and I use about 3/4 of a packet of Fajita seasoning. Great as a main dish or side. So quick and easy!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 20, 2011

      Congrats! Your Recipe was featured on our homepage Saturday as the "Recipe of the Day"! (6/11/11)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 05, 2011


      This is a very yummy twist on pasta salad that we all enjoyed. The beans, corn and bell pepper go great together and the cheese is a nice addition, too. I made my own seasoning mix, but felt 1 ts was not enough, so next time Ill probably double that.
      THANK YOU SO MUCH for sharing a quick, easy and healthy recipe with us, Jeanelle!
      Made and reviewed for the Pepper Event in the Photo Forum May 2011.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (28)


    Nutritional Facts for Mexican Pasta Salad

    Serving Size: 1 (185 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 411.1
    Calories from Fat 76
    Total Fat 8.5 g
    Saturated Fat 3.1 g
    Cholesterol 11.8 mg
    Sodium 363.0 mg
    Total Carbohydrate 69.7 g
    Dietary Fiber 9.8 g
    Sugars 5.8 g
    Protein 17.3 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes