Description
A vibrant and refreshing Tex-Mex inspired pasta salad loaded with bowtie pasta, black beans, corn, grape tomatoes, jalapeños, cilantro, and a creamy avocado dressing. Perfect for meal prep, picnics, or weeknight dinners.
Ingredients
Scale
- 12 oz bowtie pasta, cooked and cooled
- 15 oz can black beans, drained and rinsed
- 15 oz can yellow corn, drained and rinsed
- 1 pint grape tomatoes, chopped
- 1 jalapeño, seeded and diced
- ½ cup red onion, diced
- ⅓ cup fresh cilantro, chopped
- ¾ cup avocado dressing (homemade or store-bought)
- 2 large avocados, diced
- 1 cup queso fresco, crumbled
- Lime wedges, for garnish (optional)
Instructions
- Cook the bowtie pasta until al dente. Drain and let it cool completely.
- In a large mixing bowl, combine the cooled pasta, black beans, corn, tomatoes, jalapeño, red onion, and cilantro.
- Drizzle in the avocado dressing and gently toss until everything is evenly coated.
- Cover and chill for at least 30 minutes, or up to 24 hours.
- Before serving, top with diced avocado and crumbled queso fresco.
- Garnish with lime wedges if desired. Serve chilled or at room temperature.
Notes
- For added flavor, roast the corn or add chipotle powder to the dressing.
- Use gluten-free pasta to make this recipe gluten-free.
- To make it vegan, omit the cheese or use a plant-based alternative.
- Add grilled chicken, shrimp, or tofu to make it a complete meal.
Nutrition
- Serving Size: 1 generous bowl
- Calories: 450
- Sugar: 5g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 15mg
Keywords: Mexican pasta salad, Tex-Mex pasta, avocado pasta salad, summer salad, vegetarian pasta dish