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Fiesta Pasta Salad

Traditional pasta salad gets a Tex-Mex makeover with avocado, black beans, corn, and jalapeno—plus a creamy, dreamy dressing flavored with garlic, cumin, and lime.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Salad
Cuisine: American
Keyword: cold pasta salad, easy pasta salad
Servings: 12
Calories: 438kcal


For the Pasta Salad:

  • 1 pound dry bow tie pasta
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) corn kernels, rinsed and drained
  • 2 avocados, peeled, pitted, and diced
  • cups shredded cheddar cheese
  • 1 cup cherry tomatoes, halved
  • 1 jalapeno, seeds and ribs removed, and finely diced
  • ¼ cup chopped fresh cilantro

For the Dressing:

  • ½ cup plain yogurt
  • ½ cup mayonnaise
  • 4 tablespoons lime juice
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, pressed
  • 1 tablespoon honey
  • 1 tablespoon white vinegar
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • Salt and fresh ground pepper, to taste


  • COOK pasta according to the directions on the package. Drain and rinse with cold water until cooled.
  • Transfer pasta to a large salad bowl.
  • To the pasta add black beans, corn, diced avocado, cheddar cheese, tomatoes, jalapeno, and cilantro; toss to combine and set aside.
  • In a mixing bowl whisk together the yogurt, mayo, oil, lime juice, garlic, honey, vinegar, cumin, paprika, garlic powder, dried oregano, salt, and pepper; whisk until thoroughly incorporated.
  • Pour dressing over the pasta salad and toss gently to combine.
  • Taste for seasonings and adjust accordingly.
  • Cover with plastic wrap and refrigerate for 1 hour.
  • Serve.


Calories: 438kcal | Carbohydrates: 49g | Protein: 14g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 225mg | Potassium: 501mg | Fiber: 7g | Sugar: 5g | Vitamin A: 368IU | Vitamin C: 10mg | Calcium: 145mg | Iron: 2mg