Tex Mex Corn And Pasta Salad Recipe

This vibrant Tex-Mex Corn and Pasta Salad is the perfect side dish for your next fiesta! Quick, easy, and bursting with flavor, this recipe comes together in minutes and serves a crowd. Made with sweet corn, hearty pasta, and zesty Mexican spices, it's a crowd-pleaser guaranteed to disappear fast. Originally found on a bag of Safeway frozen corn and developed by cookbook author Marlene Sorosky Gray, this recipe is a family favorite.

Prep Time 15 mins
Cook Time 10 mins
Calories 213.5 kcal
Protein 20g
Rating 5.0 (1 Reviews)
Tex Mex Corn And Pasta Salad 21

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Tex Mex Corn And Pasta Salad

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How to Make Tex Mex Corn And Pasta Salad

  1. Cook pasta according to package directions. Drain and rinse with cold water to cool.
  2. In a large bowl, combine cooked pasta, 2 cups frozen corn (thawed), 1/2 cup chopped red bell pepper, 1/2 cup chopped red onion, 1 (15-ounce) can black beans (rinsed and drained), 1 cup cherry tomatoes (halved), and 1/2 cup chopped cilantro.
  3. In a small bowl, whisk together 1/4 cup olive oil, 3 tablespoons lime juice, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, salt, and pepper to taste.
  4. Pour dressing over the pasta mixture and toss gently to combine.
  5. Season with additional salt and pepper to taste.
  6. Refrigerate for at least 30 minutes to allow flavors to meld before serving. Makes 8-10 servings.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

5g

Fat

1g

Carbs

14g