If you are tired of serving and eating the same ole' pasta salad then look no further than this Tex-Mex Pasta Salad recipe. It is super easy and delicious. People will be asking for the recipe!
A FUSION OF FLAVORS
Hi there! My name is Michelle and I blog over at Dishes and Dust Bunnies where I share tasty recipes inspired by the good home cooking I grew up with on my grandparents' farm in rural New Brunswick, Canada.
Cooking and creating in the kitchen is truly a passion of mine. I'd like to take a moment to thank Jamie for giving me the opportunity to share this awesome pasta salad recipe with you.
This pasta salad is a fusion of some of my family's favorite flavors. It's got the classic creaminess of your favorite traditional pasta salad, some crunchy red peppers, corn, black beans, tomatoes, shredded cheese PLUS the perfect amount of chunky salsa and taco seasoning. This gives it a nice warmth.
Once you take a bite, you'll be happily nom nom nomming away!
WHERE TO SERVE PASTA SALAD?
This Tex-Mex Pasta Salad is great for bringing to family gatherings, church potlucks or even just when you're craving something yummy.
When I make this for my family, I like to serve it with BBQ chicken and a great big leafy salad.
Leftovers also make a great lunch the next day!
One great aspect of pasta salads is that they are easy to customize.
You can use different vegetables in this recipe based on your personal tastes and preferences.
Add more or less of any veggie listed until it is perfect for your family.
I love using the tri-colored pasta for a bright and cheery look, but any pasta will work in this recipe.
TEX-MEX PASTA SALAD RECIPE
You can print off the complete ingredients and instructions for this Tex-Mex Pasta Salad recipe via the recipe card below.
If you love the recipe I would really appreciate you leaving it a 5-star rating!
Be sure to stop by Dishes and Dust Bunnies for more delicious recipe ideas.
Tex Mex Pasta Salad is a tasty twist on pasta salad that will have you coming back for more!
- 16 ounces tri-colored fusilli pasta cooked according to package directions, rinsed, drained and set aside
- 2 medium tomatoes seeded and chopped
- 1 1/2 cups corn
- 1 medium red bell pepper chopped
- 2 green onions chopped
- 19 ounce can black beans drained and rinsed
- 2 cups finely shredded sharp cheddar cheese
- 4 ounce can sliced black olives
- 1 jalapeno pepper seeded and chopped
In a large mixing bowl combine the ingredients of the dressing. I like to use a whisk to make sure everything is well combined.
Add all the remaining ingredients and gently combine using a large spoon.
Cover with plastic wrap and set in the fridge to chill for at least 30 minutes. Keep in mind that the longer this chills, the better the taste. I like to make this the night before and let it chill overnight.
Check out these other great side dish recipes while you are here:
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