Mexican Style Pasta Salad

Total Time
Prep 10 mins
Cook 15 mins

This salad is somehow popular in Mexico, and is very colorful, creamy and fresh.Everyone who has tasted it, loves it. It has a nice flavor and is great on warm days or for brunch or light dinner or as a side dish Some ingredients can be changed or removed for a vegetarian version.

Ingredients Nutrition


  1. Cook the pasta with a bit of salt and oil and when it's ready, drain it and cool it with water.
  2. Mix the ingredients for the creamy dressing in a small bowl until it turns into a nice light pink mixture and add the chives.
  3. In a bigger bowl mix all the ingredients and add spoons of pasta and dressing and mix carefully, until you have add all the pasta and the dressing.
  4. Refrigerate covered before serving.
  5. Enjoy! ^_^.
Most Helpful

Very good, Ollin. I can see why your pasta salad is famous. I want to caution others to observe the note about adding salt only if needed. The Maggi and feta add plenty as it is. You very probably won't need more.

sugarpea May 20, 2005

I used black olives because I don't like green olives, and I added a can of pineapple chunks. Good!

mariposa13 May 26, 2009

A really tasty salad Ollin. I used half mayonnaise and half youghurt along with barbecue sauce instead of ketchup which isn't so widely available in Australia. For the peppers I used a couple of miniature red and yellow capsicums to add some extra color.

Peter J May 01, 2006