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 4 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 H

Hi, I’m Jenn and I blog over at Eat Cake For Dinner. I love being in the kitchen and spending my spare time cooking, baking and blogging. I like all types of food, but cake and frosting are my favorites. If you ask me, 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!!!

    1. Neither to both. I prefer using frozen corn and rinse in cold water a few minutes until thawed. Yummy recipe!

    1. Salad macaroni is also known as salad roni or ditalini. You can use any pasta that you prefer though!! Hope that helps!

  2. love the Mexican pasta salad. close to one that I make w/ground beef. There is one thing that I do different. As this is Mexican I put pepper jack and cheddar cheese in. Like you said to one other comment, I also like using frozen corn and I just throw it into the cooking pasta water right at the end of it cooking.

  3. Made this, but added a Poblano, chopped it in a Cuisinart.

    My granddaughter, newly diagnosed type-1 diabetic, couldn’t have any without knowing the carb count. Is there somewhere I can find it?

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