Go Back

Mexicali Pasta Salad

Payne Caitlyn
This Mexicali pasta salad is a Mexican-style pasta salad that's a great change for a picnic.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salad
Servings 12
Calories 246 kcal

Ingredients
  

  • 1 16 ounce package tri-color rotini pasta
  • 1 15 ounce can black beans, drained and rinsed
  • 1 11 ounce can Mexican-style corn, drained
  • 1 4 ounce can chopped green chiles
  • ½ cup chopped red bell pepper
  • ½ cup Italian-style salad dressing or more to taste
  • ½ cup shredded Mexican cheese blend
  • 3 green onions thinly sliced
  • ⅓ cup minced fresh cilantro
  • 1 slice onion minced
  • 2 tablespoons taco seasoning mix
  • ½ lime juiced

Instructions
 

  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rotini and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain
  • Combine black beans, corn, green chiles, bell pepper, dressing, cheese, green onions, cilantro, minced onion, taco seasoning, and lime juice together in a bowl. Stir in rotini gently, until combined.