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20-Minute Mexican Pasta Salad Recipe

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3.9 from 210 reviews

This vibrant 20-Minute Mexican Pasta Salad features al dente fusilli pasta tossed with black beans, sweet corn, cherry tomatoes, fresh arugula, and cilantro, all dressed in a zesty cumin lime Greek yogurt dressing. Perfect for a quick, nutritious meal or a refreshing side dish, this salad combines fresh ingredients and bold flavors with minimal cooking time.

  • Total Time: 18 minutes
  • Yield: 4 servings

Ingredients

Pasta

  • 8 oz Fusilli Pasta
  • Purified Water (enough to boil pasta)
  • Heavily Salted Water (for boiling)

Dressing

  • ¼ cup Extra Virgin Olive Oil
  • 4 Limes, juiced
  • 8 oz Greek Yogurt
  • 1 clove Fresh Garlic, minced
  • ⅛ tsp Roasted Cumin Powder (optional)
  • ⅛ tsp Peppercorn
  • 1 pinch Salt

Pasta Salad Ingredients

  • 1 can Canned Black Beans, drained
  • 1 can Canned Sweet Corn, drained
  • 1 cup Cherry Tomatoes, halved
  • 1 cup Wild Arugula, washed
  • 1 bunch Fresh Cilantro, chopped

Instructions

  1. Prep the Ingredients: Fill a large pot with heavily salted purified water and bring it to a boil on the stove. Drain canned black beans and sweet corn into a large mixing bowl. Rinse and halve cherry tomatoes, add to the bowl. Wash arugula and set aside. Chop fresh cilantro and add to the bowl.
  2. Cook the Pasta: Add fusilli pasta to the boiling salted water. Cook the pasta until al dente, about 9-11 minutes or according to package instructions. Drain the pasta well and allow it to cool slightly.
  3. Chill the Pasta: Place the drained pasta in the refrigerator for about 5 minutes to cool further before assembling the salad.
  4. Make the Cumin Lime Yogurt Dressing: In a bowl or large measuring cup, whisk together lime juice, extra virgin olive oil, finely minced garlic, salt, pepper, and optional roasted cumin powder. Add Greek yogurt and whisk until smooth. Chill the dressing in the refrigerator until ready to use.
  5. Assemble the Salad: Add the cooled pasta to the large mixing bowl with beans, corn, tomatoes, arugula, and cilantro. Using tongs, lightly toss the ingredients together. Pour the dressing over the salad and toss thoroughly to combine.
  6. Garnish and Serve: Optionally, top the salad with extra fresh cilantro or freshly grated Parmesan cheese before serving. Enjoy chilled for best flavor.

Notes

  • Use heavily salted water to season the pasta properly during boiling.
  • Letting the pasta cool in the refrigerator helps keep the salad fresh and prevents the dressing from melting.
  • The roasted cumin powder in the dressing is optional but adds a depth of flavor.
  • Parmesan cheese adds richness but can be omitted for a dairy-free version.
  • This pasta salad can be prepared ahead and refrigerated for up to 2 days.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegetarian

Find it online: https://flavorhug.com/20-minute-mexican-pasta-salad-recipe/