Mexican Pasta Salad

  • Author: Julia // A Cedar Spoon
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 6-8 1x
  • Category: Salad
  • Cuisine: Mexican


A flavorful pasta salad bringing together the flavors of Mexico with fresh cilantro, black beans, tomato, peppers, corn and a light cilantro lime dressing.



  • 3/4 of a box of a 1 lb. box of pasta (I use whole wheat)
  • 1 can black beans, drained and rinsed
  • 1/2 large green pepper, chopped
  • 1/2 large red pepper, chopped
  • 1/4 cup of corn (fresh or frozen)
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup cilantro, chopped (a little extra for garnish)
  • 1/4 cup olive oil
  • 2 Tbsp. lime juice
  • 1/8 teaspoon of garlic powder
  • 1/4 teaspoon of Mexican oregano (or regular oregano if Mexican oregano is too spicy for you}
  • salt and pepper to taste


  1. Cook pasta according to package. Once cooked run the pasta under cold water to stop the pasta from cooking further. Set aside.
  2. In a long mixing bowl combine black beans, green pepper, red pepper, corn and cherry tomatoes and mix well. Add pasta once cooled and continue to mix.
  3. In a small food processor combine the cilantro, olive oil, lime juice, garlic powder, Mexican oregano. Blend well until smooth. Add salt and pepper to taste.
  4. Drizzle this cilantro dressing over the pasta salad and mix well. Garnish with cilantro.
  5. Serve immediately or cover and refrigerate.


If you refrigerate the salad you might need to add a bit more dressing if it gets soaked up.