Mexican Pasta Salad is loaded with chicken, black beans, corn, tomatoes, green chiles, cheese, and fresh veggies tossed in a creamy avocado ranch dressing. It’s a hearty pasta salad packed with Mexican-inspired flavors in every bite.
This is one of those pasta salads that quickly became more than a side dish at our family cookouts. Everyone piled it onto their plates and came back for seconds, so I knew it was a keeper.
Why I Love Mexican Pasta Salad
About the Ingredients ⭐
- Rotini: Cook according to the package directions and cool before assembling.
- Chicken: About 1 large cooked chicken breast, cubed.
- Corn & Black Beans: Drain both and rinse the black beans well.
- Green Chiles: Add mild Mexican-inspired flavor.
- Black Olives: Drain before adding to the salad.
- Fresh Vegetables: Cherry tomatoes, green bell pepper, cilantro, and red onion add color and freshness.
- Mexican Cheese: Use your favorite shredded Mexican cheese blend.
- Avocados: Give the dressing its creamy texture.
- Mexican Crema: Sour cream works well as a substitute.
- Mayonnaise: Adds richness to the dressing.
- Lime Juice: Fresh lime juice brightens the dressing.
- Spicy Ranch Seasoning: One 1-ounce packet; use your favorite variety.
Be sure to check out the full recipe and ingredient list below
How To Make Mexican Pasta Salad
1 – Cook: Cook the rotini according to the package directions, then drain and cool.
2 – Combine: Add the pasta, chicken, corn, black beans, green chiles, olives, tomatoes, pepper, cilantro, onion, and cheese to a large bowl.
3 – Make the Dressing: Blend the avocado, crema, mayonnaise, lime juice, and ranch seasoning until creamy.
4 – Toss: Pour the dressing over the pasta salad and toss until everything is evenly coated.
5 – Chill: Refrigerate until ready to serve. 💙
Tips I Found Helpful 💙
- Cool the pasta: Let the rotini cool before adding the dressing so it stays creamy.
- Drain well: Drain the corn, beans, chiles, and olives well to keep the salad from getting watery.
- Use rotisserie chicken: It’s a quick shortcut when you don’t want to cook chicken.
- Adjust the heat: Choose mild or spicy ranch seasoning depending on how much heat you want.
- Chill before serving: Give the pasta salad time to get cold and let the flavors come together.
Frequently Asked Questions
Can I make Mexican Pasta Salad ahead of time?
Yes. You can prepare it a few hours ahead and keep it covered in the refrigerator until serving.
Can I make this without chicken?
Yes. Leave out the chicken for a meatless pasta salad. The black beans still make it hearty.
What can I use instead of Mexican crema?
Sour cream is an easy substitute and works well in the dressing.
How long does Mexican Pasta Salad last in the refrigerator?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The avocado dressing may darken slightly as it sits.
Can I freeze Mexican Pasta Salad?
I don’t recommend freezing it. The creamy avocado dressing and fresh vegetables won’t have the same texture after thawing.
More Salad Recipes I Love 💙
Mexican Pasta Salad
Creamy Mexican Pasta Salad loaded with chicken, veggies, black beans, corn, and avocado ranch dressing.
Ingredients
- 1½ cups cooked chicken, cubed (about 1 large chicken breast)
- 1 (15.25-ounce) can corn, drained
- 1 (15.5-ounce) can black beans, drained and rinsed
- 1 (7-ounce) can chopped green chiles
- 1 (6.5-ounce) can sliced black olives, drained
- 1 cup cherry tomatoes, halved
- 1 green bell pepper, diced
- ⅓ cup fresh cilantro, chopped
- ⅓ cup red onion, diced
- 1 cup shredded Mexican cheese blend
Dressing
- 2 avocados, diced
- ½ cup Mexican crema or sour cream
- ⅓ cup mayonnaise
- Juice of 3 limes
- 1 (1-ounce) packet spicy ranch seasoning
Instructions
- In a large serving bowl, combine the cooked pasta, chicken, corn, black beans, green chiles, black olives, tomatoes, green pepper, cilantro, red onion, and cheese. Gently toss to combine.
- In a separate mixing bowl, combine the diced avocados, Mexican crema or sour cream, mayonnaise, lime juice, and spicy ranch seasoning. Gently stir to combine. It’s okay if some of the avocado gets mashed, but leave plenty of larger pieces.
- Pour the dressing over the pasta salad and gently toss until everything is evenly coated.
- Chill until ready to serve. Enjoy!
Notes
Make sure the cooked pasta is completely cooled before assembling the salad. Sour cream can be used in place of Mexican crema. For less heat, use a mild ranch seasoning instead of spicy ranch.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 365Total Fat: 26gSaturated Fat: 9gUnsaturated Fat: 17gCholesterol: 74mgSodium: 462mgCarbohydrates: 14gFiber: 5gSugar: 4gProtein: 19g
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