Mexican Pasta Salad

mexicanpastasaladHi Recipe Critic Readers – How’s it going?  It’s Jenn, from Eat Cake For Dinner, here to share the perfect side dish recipe with you, just in time for your Memorial Day BBQ.  I don’t know about you, but side dishes are one of the hardest dishes for me to make.  I would much rather be in charge of the rolls or dessert than a side dish.

BUT . . . since pasta salads are a classic Summer side dish and frequently requested, it is good to have a few different recipes on hand.  My Mom’s Macaroni Salad will always be my favorite, but this Mexican version was pretty darn good too.  Plus, I usually have these ingredients on hand, except for the tomatoes, but with Summer coming up, I will have plenty of fresh tomatoes in my garden.  The dressing is a creamy salsa dressing and makes this salad so flavorful.  Make sure and use a jarred salsa that you really like, since that is where a lot of the flavor will come from.  I used salad macaroni (aka salad roni or ditalini), because that is what my mom always uses, but you can use another type of pasta if you prefer.

I pretty much think Feta cheese is the best thing ever.  I put that stuff on everything.  I love, love, love it on Mexican food.  It adds so much flavor and I loved it in this pasta salad.  You can either stir some into the salad or just use it as a garnish on top.  Or, you can leave it out completely if you aren’t a fan.


5.0 from 2 reviews
Mexican Pasta Salad
A delicious Mexican Pasta Salad covered in a creamy salsa dressing.
  • 1 (16 oz.) pkg. salad macaroni
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (15.25 oz.) can corn, drained
  • 3 Roma tomatoes, diced
  • 3 whole green onions, finely chopped
  • ¼ - ⅓ c. finely chopped onion
  • ¼ c. chopped cilantro
  • up to ½ c. crumbled Feta cheese, opt.
  • Dressing:
  • 1 c. jarred salsa
  • 1 c. sour cream
  • ¼ c. Mayonnaise
  • 1 clove garlic, minced or pressed
  • ½ tsp. cumin
  • salt and pepper
  • 1 lime juiced
  1. Cook salad macaroni according to package directions; drain and rinse with cold water. Rinsing with cold water will help prevent it from sticking together. Set aside and allow to cool and dry completely. When dry, add the beans, corn, tomatoes, green onions, onion and cilantro. In a separate bowl, combine all the dressing ingredients and add to pasta mixture.
  2. Stir together until everything is evenly coated in sauce. You can either stir the Feta cheese into the salad or use it as a garnish on top. Taste and adjust any ingredients as needed. Refrigerate until ready to use. This is best served on the day it is made. Serves 8-12 people.

adapted from: The Pioneer Woman

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Jenn is the blogger behind Eat Cake for Dinner.She was born and raised in Utah and she still resides there with her high school sweetheart of 15 years.She loves being in the kitchen and spending her spare time cooking, baking, and blogging.From cakes to cookies to breads and casseroles, you will find it all on her blog.She loves all types of food, but cake and frosting are her favorites.If you ask her, the more frosting the better.
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  1. I tried this recipe but substituted pasta for 2 whole cucumbers since I’m low carb. Sooooo good!!! This recipe is great thanks!!!

  2. i am currently making this.. do you cook the corn and beans before??

  3. Made this Easter 2016 and it was a hit. I didn’t use the feta cheese or cilantro!

  4. I made this for a party, and several people specifically asked who made it so they could get the recipe 🙂

  5. I did this added some smoked paprika and chipotle chili powder and queso fresco instead of feta! Delicious!

  6. Hi Jenn, this salad looks so yummy! What brand of jarred salsa did you use?

  7. Can you please tell me what brand of jarred salsa you used? Thank you

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