May 14, 2015

Mexican Pasta Salad

Who is ready for the perfect side dish recipe, just in time for your Memorial Day BBQ??? I don't know about you, but side dishes are one of the hardest dishes for me to make.  I would much rather be in charge of the rolls or dessert than a side dish.   

BUT . . . since pasta salads are a classic Summer side dish and frequently requested, it is good to have a few different recipes on hand.  My Mom's Macaroni Salad will always be my favorite, but this Mexican version is pretty darn good too.  Plus, I usually have these ingredients on hand, except for the tomatoes, but with Summer coming up, I will have plenty of fresh tomatoes in my garden.  The dressing is a creamy salsa dressing and makes this so flavorful.  Make sure and use a jarred salsa that you really like, since that is where a lot of the flavor will come from.

I pretty much think Feta cheese is the best thing ever.  I put that stuff on everything.  I love, love, love it on Mexican food.  It adds so much flavor and I loved it in this macaroni salad.  You can either stir some into the salad or just use it as a garnish on top.  Or, you can leave it out completely if you aren't a fan. 

I shared this recipe over at THE RECIPE CRITIC'S SITE.  Click HERE to check out the post.

You might also like:

Mexican Pasta Salad

1 (16 oz.) pkg. salad macaroni
1 (15 oz.) can black beans, drained and rinsed
1 (15.25 oz.) can corn, drained
3 Roma tomatoes, diced
3 whole green onions, finely chopped
¼ - ⅓ c. finely chopped onion
¼ c. chopped cilantro
up to ½ c. crumbled Feta cheese, opt.

1 c. jarred salsa
1 c. sour cream
¼ c. Mayonnaise
1 clove garlic, minced or pressed
½ tsp. cumin
salt and pepper
1 lime juiced
Cook salad macaroni according to package directions; drain and rinse with cold water. Rinsing with cold water will help prevent it from sticking together. Set aside and allow to cool and dry completely. When dry, add the beans, corn, tomatoes, green onions, onion and cilantro. In a separate bowl, combine all the dressing ingredients and add to pasta mixture.
Stir together until everything is evenly coated in sauce. You can either stir the Feta cheese into the salad or use it as a garnish on top. Taste and adjust any ingredients as needed. Refrigerate until ready to use. This is best served on the day it is made. Serves 8-12 people.
adapted from: The Pioneer Woman


  1. I like pasta salads :) haven't tried such mexican version

    1. This Mexican version is a great variation from the regular pasta salad!

  2. I love the combination of flavors!

  3. This salad looks delicious. What brand of jarred salsa did you use?

    1. I like Walmart brand generic salsa and sometimes I buy Pace.