Hamdi Saidani This Pioneer Woman Mexican Pasta Salad Recipe is a creamy and easy recipe, which is made with black beans and corn. It’s the perfect side dish for a potluck or BBQ, ready in about 25 minutes.
Pioneer Woman Mexican Pasta Salad Recipe Ingredients
FOR THE PASTA SALAD:
- 8 ounces whole wheat pasta (bow tie, elbow, or similar)
- 2 cups corn (fresh, frozen and thawed, or canned and drained)
- 1 (15-ounce) can reduced-sodium black beans, drained and rinsed
- 2 cups halved cherry tomatoes
- 2 large avocados, peeled, pitted, and diced
- 3 green onions, thinly sliced
- 1 large jalapeno, cored, seeded, and diced
- 1/3 cup chopped cilantro
- ½ cup crumbled feta cheese
FOR THE DRESSING:
- ¾ cup nonfat plain Greek yogurt
- 2 tablespoons extra-virgin olive oil
- Zest of 2 limes, plus 2 tablespoons freshly squeezed lime juice
- 1 teaspoon Tabasco or similar hot sauce
- ½ teaspoon kosher salt
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
How To Make Pioneer Woman Mexican Pasta Salad Recipe
- Cook pasta and combine salad base: Cook the pasta to al dente according to package directions. Rinse with cool water, drain well, and place in a large serving bowl. Add the corn, black beans, cherry tomatoes, avocados, green onions, jalapeno, and cilantro to the bowl.
- Make the dressing: In a small bowl or large measuring cup, stir together the Greek yogurt, olive oil, lime zest, lime juice, hot sauce, salt, chili powder, and smoked paprika until smooth.
- Dress and serve: Pour the dressing over the pasta mixture and toss gently to coat. Sprinkle the crumbled feta cheese over the top. If time allows, chill for at least 2 hours before serving, or enjoy immediately.
Recipe Tips
- How to keep the avocado from browning? The lime juice in the dressing helps, but for best results, add the diced avocado just before tossing and serving the salad.
- Can I make this pasta salad ahead of time? Yes. You can cook the pasta and mix the dressing up to a day in advance, storing them separately in the fridge. Combine the pasta, veggies (except avocado), and dressing up to 4 hours before serving. Add the avocado and feta just before you put it on the table.
- How can I add more protein? To make this a hearty main course, add 1-2 cups of shredded rotisserie chicken, grilled shrimp, or seasoned ground beef.
- How to adjust the spice level? The heat comes from the jalapeno and hot sauce. For a milder salad, you can use half a jalapeno or omit it entirely. For more spice, leave some of the jalapeno seeds in or add an extra dash of hot sauce to the dressing.
What To Serve With Mexican Pasta Salad
This versatile salad is a great side for any Southwestern-inspired meal.
- Grilled Chicken or Steak Fajitas
- Carne Asada
- Cheese Quesadillas
- Tacos or Burritos
How To Store Mexican Pasta Salad
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days. Note that the avocado may brown and the pasta will absorb some of the dressing, making it less creamy over time.
Mexican Pasta Salad Nutrition Facts
- Serving: 1 (of 8)
- Calories: 309 kcal
- Carbohydrates: 40g
- Protein: 12g
- Fat: 13g
- Saturated Fat: 2g
- Cholesterol: 6mg
- Fiber: 10g
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
FAQs
What if I don’t have Greek yogurt?
You can substitute sour cream for a very similar creamy and tangy result. For a richer dressing, you could use mayonnaise, but it will change the flavor profile.
Can I use a different kind of cheese?
Yes, cotija cheese is a more traditional Mexican cheese that would be a perfect substitute for feta. A shredded Mexican cheese blend or pepper jack would also be delicious.
Is this recipe gluten-free?
As written, it is not gluten-free. To make it gluten-free, simply substitute the whole wheat pasta with your favorite gluten-free pasta variety.
Try More Pioneer Woman Recipes:
- Pioneer Woman Ham Salad Recipe
- Pioneer Woman Winter Salad Recipe
- Pioneer Woman Cucumber Salad Recipe
Pioneer Woman Mexican Pasta Salad Recipe
Description
A vibrant and creamy Mexican pasta salad loaded with corn, black beans, and avocado, all tossed in a zesty Southwestern Greek yogurt dressing.
Ingredients
Instructions
- Cook pasta to al dente, rinse with cool water, and drain.
- In a large bowl, combine the cooked pasta with corn, beans, tomatoes, avocado, onions, jalapeno, and cilantro.
- In a separate small bowl, stir together all the dressing ingredients until smooth.
- Pour the dressing over the pasta mixture and toss gently to coat.
- Sprinkle with feta cheese on top and serve immediately or chill for up to 2 hours.
Notes
- u003cliu003eFor the best result, add the diced avocado just before serving to prevent it from browning.u003c/liu003eu003cliu003eThe dressing and pasta can be prepared a day in advance and stored separately in the fridge.u003c/liu003eu003cliu003eRinsing the pasta in cool water stops the cooking process and keeps it from clumping.u003c/liu003eu003cliu003eUse any short pasta shape you like; rotini or penne work just as well as bow ties.u003c/liu003e
