Best Mexican Pasta Salad Recipes

MEXICAN FIESTA PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a rolling boil; cook the rotini in the boiling water until the pasta is cooked through yet firm to the bite, about 8 minutes. Drain. Rinse under cold running water until completely cooled; drain thoroughly.
• Whisk the salsa, mayonnaise, sour cream, black beans, Mexican-style corn, red bell pepper, green onions, black olives, garlic powder, cumin, cilantro, salt, and pepper together in a large bowl; add the cooled pasta and stir to coat evenly. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight before serving.

MEXICAN CHICKEN PASTA SALAD

Steps:

• Cook pasta according to package directions, drain, rinse, and set aside.
• Combine all vegetables in a large bowl.
• Combine all dressing ingredients; stir thoroughly.
• Pour dressing over salad; toss to coat.
• Chill 1 hour, then serve.
• Note: Instead of mixing lettuce into salad, you can layer it on top to keep it from wilting.

MEXICAN PASTA SALAD

Steps:

• Cook and drain pasta as directed on package. Rinse with cold water; drain.
• In very large bowl, mix pasta and remaining ingredients. Cover; refrigerate 1 to 2 hours to blend flavors.

MEXICAN FIESTA PASTA SALAD AND DRESSING

Steps:

• Cook fusilli pasta according to package directions, until just tender but firm to the bite.
• Drain pasta and rinse with cold water to cool.
• Transfer drained pasta to a large bowl.
• Add 1 1/2 Tablespoons olive oil and mix thoroughly to coat.
• Add diced tomatoes, corn kernels, carrot strips and chopped onions; toss well.
• In a small bowl, whisk together mayonnaise, Dijon mustard, and fresh lime juice.
• Mix in minced jalapenos, chili powder, ground cumin and chopped cilantro.
• Add dressing to pasta mixture and mix well to blend.
• Season to taste with salt and pepper.
• Chill at least 1 hour before serving.

CREAMY MEXICAN CHICKEN PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Whisk the cilantro, mayonnaise, sour cream, lime juice and 1/2 teaspoon salt together in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Three minutes before the pasta is done, add the corn to the pot. Drain and rinse under cold water to cool and add to the bowl.
• Add the beans, chicken, onions, tomatoes and jalapeno to the bowl and toss to combine. Season with salt and garnish with cilantro. The pasta salad is best if served right away.

MEXICAN STREET CORN PASTA SALAD

Steps:

• Cook and drain pasta as directed on package. Cool 10 minutes.
• While pasta is boiling, heat 10-inch skillet over high heat. Add butter and corn to skillet. Char the corn on each side, about 10 minutes total. Cut corn off cobs; place in large bowl.
• Add cooked pasta to bowl. Top with remaining ingredients. Stir well to combine.
• Refrigerate about 4 hours or until chilled before serving.

MEXICAN CHICKEN LASAGNA SALAD (NO PASTA)

Steps:

• 1. Preheat oven to 375^. Spray 9x13-inch baking dish with non stick olive oil.Set aside. --- Char poblanos over an open flame until blackened, 5 minutes. Transfer to a medium bowl, cover with plastic, and steam 10 minutes.Then peel skins from poblanos, discard stems and seeds and coarsely chop.(skip this if using from a jar like me)
• 2. Char tortillas over an open flame, turning once, about 15 seconds on each side, and place under a cloth towel to steam and soften.Chop poblanos coarsely from jar now, if using like me.
• 3. Place 2 Tablespoon of the olive oil in a medium sauté pan over medium-high heat. When oil shimmers, add the onion and cook until it becomes translucent, about 3 minute. Add garlic, 1 teaspoon of the salt, oregano, and chipotles to pan and cook, 30 seconds. Add pureed tomatoes and simmer, stirring occasionally, until sauce thickens slightly, 6 minutes.
• 4. Spread 1 cup of tomato sauce mixture in the bottom of the prepared pan. Layer 5 of the tortillas over sauce and cover them with 1/2 the remaining sauce, 1/2 the pablanos, 1/2 the cream, 1/2 the chicken, and 1/2 the cheese. Repeat with a second layer in same order.
• 5. Cover dish with foil and bake 30 minutes. Uncover and bake until bubbly and golden brown on top about 15 more minutes.
• 6. In a large bowl, combine radishes, lettuce, vinegar and remaining salt. Toss to combine and serve on top of each lasagna serving. This is SO GOOD!

MEXICAN PASTA SALAD

Steps:

• Combine first 5 ingredients in large bowl.
• Mix dressing, seasoning mix and lime juice until blended. Add to salad; toss until evenly coated.
• Add cheese and cilantro; mix lightly.

MEXICAN PASTA SALAD WITH SALSA

Steps:

• Cook and drain pasta according to package directions, rinse with cold water.
• In large bowl combine mayonnaise, salt, pepper and garlic.
• Add pasta, salsa and green onions; toss with large spoon coat.
• Cover and chill 1 hour to blend flavors.

MEXICAN PASTA SALAD

Steps:

• Cook the pasta (al dente) During approximately the last 2 minutes of cooking time, add the corn.
• While the pasta/corn mixture is cooking, combine all other ingredients (except for the cheese) in a large bowl.
• Drain the pasta and corn.
• Rinse the pasta and corn in cold water until the mixture is cool or cold.
• Add the pasta/corn mixture to the other ingredients and mix.
• Before serving, sprinkle mixture with shredded cheese.
• (OPTIONAL) If you are vegan, do not complete this step.
• *Please note, I have also added other vegetables, such as fresh and frozen chopped broccoli (add to pasta cooking process like the corn), fresh chopped cauliflower, etc.
• You can also add cooked, diced or chopped chicken (great for leftovers).

MEXICAN PASTA SALAD

Steps:

• Cook fusilli pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse pasta with cold water to cool. Drain pasta well. Transfer pasta to large bowl. Add 1 1/2 tablespoons olive oil and mix thoroughly to coat. Add shredded chicken or turkey, diced tomatoes, corn kernels, carrot strips and chopped onion and toss.
• Mix Dijon mustard and fresh lime juice in small bowl. Gradually mix in remaining 1/3 cup olive oil. Mix in minced jalapeño chilies, chili powder and ground cumin. Add dressing and chopped fresh cilantro to salad and mix to blend. Season to taste with salt and pepper. (Salad can be prepared 4 hours ahead. Cover and refrigerate.)

MEXICAN STYLE PASTA SALAD

Steps:

• Cook the pasta with a bit of salt and oil and when it's ready, drain it and cool it with water.
• Mix the ingredients for the creamy dressing in a small bowl until it turns into a nice light pink mixture and add the chives.
• In a bigger bowl mix all the ingredients and add spoons of pasta and dressing and mix carefully, until you have add all the pasta and the dressing.
• Refrigerate covered before serving.
• Enjoy! ^_^.