Mexicali Pasta Salad Recipe

Looking for a vibrant, flavorful dish that’s perfect for summer gatherings or meal prep? This Mexicali Pasta Salad is packed with fresh ingredients, bold flavors, and a touch of Mexican-inspired flair. It’s an ideal side dish or a hearty main course, combining pasta with a medley of vegetables, beans, and a zesty dressing. 🌶️🍝

---

Mexicali Pasta Salad is a fusion of classic pasta salad with the zesty flavors of Mexican cuisine. With ingredients like black beans, corn, bell peppers, and avocado, it’s colorful, nutritious, and incredibly satisfying. The creamy lime dressing ties everything together, making it a refreshing dish for potlucks, barbecues, or even weekday lunches.

The Fusion of Pasta and Mexican Flavors

Pasta salad is a beloved dish, especially during the warmer months, when cool, refreshing meals are preferred. Combining the familiar textures of pasta with Mexican-inspired ingredients like beans, avocado, and lime creates a delightful and unexpected flavor combination. Mexicali pasta salad takes a culinary trip to the southwest, infusing vibrant colors and bold flavors into a beloved classic.

Why You’ll Love This Mexicali Pasta Salad

This salad is not only delicious but also packed with wholesome ingredients that make it both hearty and nutritious. It’s a great make-ahead dish that can be served cold or at room temperature, and it travels well, making it perfect for picnics and gatherings. Plus, it’s easily customizable—add your favorite veggies, proteins, or toppings to make it your own.

Main Ingredients of Mexicali Pasta Salad

Each ingredient in this recipe brings color, texture, and flavor, creating a vibrant and satisfying dish:

• Pasta (12 ounces, rotini or fusilli): Rotini or fusilli pasta holds onto the creamy dressing and other ingredients, making every bite flavorful.
  • Tip: Use whole wheat or gluten-free pasta for a healthier twist.
• Black Beans (1 can, drained and rinsed): Black beans add a hearty, protein-rich element to the salad.
  • Substitution: You can use pinto or kidney beans if you prefer.
• Corn (1 cup, fresh or canned): Sweet corn adds a pop of sweetness and color that complements the other ingredients.
  • Tip: For extra flavor, use roasted or grilled corn.
• Bell Peppers (1 red, 1 yellow, diced): Bell peppers bring crunch, sweetness, and vibrant color to the dish.
  • Substitution: You can use any color of bell pepper or even poblano peppers for a bit of heat.
• Red Onion (½ small, finely chopped): Red onion adds a sharp, tangy bite that balances the creaminess of the dressing.
  • Substitution: Use green onions or shallots for a milder flavor.
• Avocado (1 large, diced): Creamy avocado adds richness to the salad, pairing beautifully with the lime dressing.
  • Tip: Add the avocado just before serving to prevent it from browning.
• Cherry Tomatoes (1 cup, halved): Tomatoes add a burst of juiciness and color, balancing the richness of the avocado and the starchiness of the pasta.
  • Tip: Use grape tomatoes or any small, ripe tomatoes for the best flavor.
• Cilantro (¼ cup, chopped): Fresh cilantro adds a bright, herbaceous flavor that ties all the ingredients together.
  • Substitution: If you don’t like cilantro, use fresh parsley or omit it entirely.

The Creamy Lime Dressing

• Lime Juice (¼ cup): Fresh lime juice adds a tangy brightness that complements the rich ingredients like avocado and black beans.
  • Tip: Use freshly squeezed lime juice for the best flavor.
• Olive Oil (3 tablespoons): Olive oil forms the base of the dressing, giving it a smooth, rich texture.
  • Substitution: You can use avocado oil or a light vegetable oil.
• Greek Yogurt (¼ cup): Greek yogurt makes the dressing creamy and light, adding a tangy richness without the heaviness of mayonnaise.
  • Substitution: For a dairy-free option, use a vegan yogurt or sour cream alternative.
• Cumin (1 teaspoon): Ground cumin adds warmth and a slight smokiness that enhances the Mexican-inspired flavors.
  • Substitution: You can add chili powder or smoked paprika for extra flavor.
• Honey (1 teaspoon): Honey adds a touch of sweetness to balance the tanginess of the lime and the richness of the avocado.
  • Substitution: Use maple syrup or agave nectar for a vegan option.
• Salt and Pepper (to taste): Essential seasonings that enhance the flavors of the dressing and balance the acidity.

Benefits of Ingredients

• Black Beans are an excellent source of plant-based protein and fiber, making this salad a filling and nutritious option.
• Avocado provides heart-healthy fats, while the vegetables add fiber, vitamins, and antioxidants, making this a well-rounded and nutrient-dense dish.

How to Make Mexicali Pasta Salad: Step-by-Step Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process. Set aside to cool completely.
   • Tip: Rinsing the pasta helps cool it down quickly and prevents it from sticking together.
2. Prepare the Dressing: In a small bowl, whisk together the lime juice, olive oil, Greek yogurt, cumin, honey, salt, and pepper until smooth and creamy. Adjust the seasoning to taste.
   • Tip: For a thicker dressing, add more Greek yogurt. For a tangier flavor, add extra lime juice.
3. Assemble the Salad: In a large mixing bowl, combine the cooled pasta, black beans, corn, bell peppers, red onion, cherry tomatoes, and cilantro. Pour the dressing over the salad and toss to combine.
   • Tip: Toss the salad gently to avoid mashing the avocado and breaking up the pasta.
4. Add the Avocado: Just before serving, gently fold in the diced avocado. This prevents the avocado from browning and keeps it fresh and creamy.
   • Tip: For an extra burst of flavor, garnish the salad with additional fresh cilantro and a sprinkle of chili flakes.
5. Serve: Transfer the Mexicali pasta salad to a serving dish and enjoy immediately, or cover and refrigerate for up to 3 days. This salad tastes even better after it sits for a few hours, allowing the flavors to meld together.
   • Tip: Serve it cold or at room temperature as a side dish, or enjoy it on its own for a light and healthy meal.

Tips for the Perfect Mexicali Pasta Salad

• Make It Ahead: This salad can be made a day in advance, but wait to add the avocado until just before serving to prevent browning.
• Customize the Ingredients: Feel free to add other ingredients like grilled chicken, shrimp, or shredded cheese to make the salad more substantial.
• Serve Cold or Room Temperature: This salad is versatile and can be served chilled or at room temperature, making it perfect for picnics or potlucks.

Frequently Asked Questions About Mexicali Pasta Salad

Can I make this pasta salad gluten-free?
Yes! Simply substitute the regular pasta with gluten-free pasta to make this dish gluten-free.

How do I keep the avocado from browning?
To prevent the avocado from browning, add it just before serving and toss it gently with the lime dressing. The acidity in the lime juice helps slow down the oxidation process.

Can I add protein to this salad?
Absolutely! Grilled chicken, shrimp, or even crumbled queso fresco would be great additions to this pasta salad to make it a heartier meal.

What can I serve with Mexicali pasta salad?
This salad pairs well with grilled meats, tacos, or even as a side dish for a summer BBQ. It’s also great on its own as a light lunch or dinner.

How do I store leftovers?
Store leftover pasta salad in an airtight container in the refrigerator for up to 3 days. If the salad becomes dry, add a little extra olive oil or lime juice before serving.

Print