Description
A quick and flavorful Mexican pasta salad made with farfalle, black beans, corn, tomatoes, and cilantro tossed in a creamy salsa taco dressing—perfect for BBQs and gatherings.
Ingredients
- 12 oz farfalle pasta
- 1 (15 oz) can black beans, drained and rinsed
- 1 (12 oz) bag frozen corn, thawed
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh cilantro, chopped
- 1 cup lite mayonnaise
- 3/4 cup salsa
- 3–4 tablespoons taco seasoning (or 1 packet store-bought)
Instructions
1. Cook the farfalle pasta according to package directions until tender. Drain and rinse with cold water, then allow the pasta to cool completely.
2. Transfer the cooled pasta to a medium-large mixing bowl.
3. Add the black beans, thawed corn, cherry tomatoes, and chopped cilantro to the bowl.
4. In a small bowl, whisk together the mayonnaise, salsa, and taco seasoning until smooth.
5. Pour the dressing over the pasta mixture and toss well to coat all ingredients evenly.
6. Cover and refrigerate until ready to serve.
Notes
Rinsing the pasta with cold water stops the cooking process and keeps the salad from becoming mushy.
For extra flavor, chill the salad for at least 1 hour before serving.
You can add diced avocado, shredded cheese, or jalapeños for additional flavor.
If you prefer a lighter dressing, substitute part of the mayonnaise with Greek yogurt.