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Easy Mexican Pasta Salad Recipe – Pantry Friendly!

Filed Under: 4th of July, Cinco De Mayo, Father's Day, Labor Day, Memorial Day, Pot Luck, sides, Summer

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This is the pasta salad I never knew I needed! Pasta salad is a staple potluck recipe because you can usually whip one up with whatever ingredients you have on hand. For this Easy Mexican Pasta Salad Recipe, I found myself with an abundance of pasta from the pantry and not one, not two, but three open jars of salsa in my fridge. Even the best of pantry cooking—this happens, so don’t feel bad. The key is finding a creative way to use what you have!

Trying Something New

I had never made a pasta salad with salsa before, but I was certainly not disappointed! This recipe can be easily modified to accommodate whatever fresh veggies you have available. If you have olives or other favorite additions, throw those in too! It’s a pantry-friendly delight bursting with flavor thanks to the salsa and cilantro. It may not be your traditional pasta salad, but trust me, it might be even better!

Mexican Pasta Salad Recipe

Ingredients:

  • 1 cup salsa
  • 1/3 cup sour cream or Greek yogurt
  • 3 tablespoons mayo
  • 1 tablespoon olive oil
  • Juice from 1/2 a lime
  • 2 cloves garlic, grated
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 lb pasta for pasta salad (e.g., gemeli), cooked and cooled
  • 1/2 teaspoon salt
  • 1/4 cup chopped red onion
  • 1 bell pepper (red, yellow, or orange), diced
  • 1/2 cup diced cucumber (about 1/2 an English cucumber)
  • 1/4 cup chopped cilantro
  • 1 can black beans, drained and rinsed

Instructions:

  1. In a large bowl, mix together salsa, sour cream or Greek yogurt, mayo, olive oil, lime juice, grated garlic, cumin, and paprika until well combined.
  2. Add the cooked and cooled pasta to the bowl with the dressing.
  3. Stir in chopped red onion, diced bell pepper, diced cucumber, chopped cilantro, and black beans.
  4. Mix everything together until well coated with the dressing.
  5. Refrigerate the pasta salad until ready to serve.

Enjoy this flavorful and versatile Mexican Pasta Salad at your next gathering or as a delicious side dish any time!

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Easy Mexican Pasta Salad Recipe

  • Author: Maria
  • Total Time: 15 minutes
  • Yield: 8–10 servings 1x
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Description

A vibrant and flavorful twist on traditional pasta salad, featuring salsa, sour cream, fresh veggies, and black beans. Perfect for potlucks or a quick, pantry-friendly meal!

Ingredients

Scale
  • 1 cup salsa
  • 1/3 cup sour cream or Greek yogurt
  • 3 tablespoons mayo
  • 1 tablespoon olive oil
  • Juice from 1/2 a lime
  • 2 cloves garlic, grated
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 lb pasta for pasta salad (e.g., gemeli), cooked and cooled
  • 1/2 teaspoon salt
  • 1/4 cup chopped red onion
  • 1 bell pepper (red, yellow, or orange), diced
  • 1/2 cup diced cucumber (about 1/2 an English cucumber)
  • 1/4 cup chopped cilantro
  • 1 can black beans, drained and rinsed

Instructions

  1. In a large bowl, combine salsa, sour cream or Greek yogurt, mayo, olive oil, lime juice, grated garlic, cumin, and paprika. Mix well until thoroughly combined.

  2. Add the cooked and cooled pasta to the bowl with the dressing mixture.

  3. Add chopped red onion, diced bell pepper, diced cucumber, chopped cilantro, and black beans to the bowl.

  4. Mix all ingredients together until well combined and coated with the dressing.

  5. Refrigerate the pasta salad until ready to serve, allowing the flavors to meld.

  • Prep Time: 15 minutes

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