Chilled Mexican Pasta Salad

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 480.9
  • Total Fat: 20.3 g
  • Cholesterol: 25.7 mg
  • Sodium: 139.8 mg
  • Total Carbs: 60.7 g
  • Dietary Fiber: 11.0 g
  • Protein: 22.0 g

View full nutritional breakdown of Chilled Mexican Pasta Salad calories by ingredient
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Recipe from Sara Snow... Recipe from Sara Snow...
Number of Servings: 8


    1 pound of whole grain pasta - a rotini, farfalle, or penne works well
    2 tablespoons olive oil
    [optional] 1 rotisserie chicken - shredded
    1 (or 2) cans black beans - drained and rinsed [if foregoing the chicken, add the second can of beans]
    3 medium tomatoes - diced
    1 red or orange bell pepper - diced
    2 cups corn kernels - quickly blanched if fresh and thawed if frozen
    2 carrots - cut thinly in both directions
    4 scallions - finely chopped
    cup olive oil
    3 tablespoons Dijon mustard
    3 jalapeno chilies - seeds removed
    1 tablespoon cumin
    juice of two limes
    1 large bunch of cilantro
    2 teaspoons salt
    additional salt and pepper to taste
    1 avocado - cubed for topping


Cook the pasta according to the package. Rinse in cold water, drain well and transfer to a large bowl. Toss the pasta with 2 tablespoons of olive oil. This will prevent the pasta from absorbing too much of the dressing later.

Toss in the chicken (optional), black beans, tomatoes, corn, carrots and scallions.

In a food processor, pulse the olive oil, mustard, jalapenos, cumin, lime juice, cilantro and salt until well blended. Season to taste with additional salt and pepper.

Pour the dressing into the salad and toss to coat. Set in the refrigerator and allow the salad to chill and the flavors to blend for at least 2-4 hours.

Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user ELLIEBELLIE78.

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