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A simply delicious side dish, Mexican Pasta Salad - with black beans, corn, bell pepper, cilantro, tomatoes, and an avocado dressing.
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4.75 from 4 votes

Mexican Pasta Salad

Author: Jenn


  • 1 13.25-oz box penne pasta (I love Dreamfield's Healthy Carb Living Pasta)
  • 1 15-oz can black beans, rinsed and drained
  • 1 11-oz can corn with red & green bell peppers
  • 1/2 orange bell pepper chopped
  • 1/4 c. cilantro chopped
  • 3 green onions sliced
  • 5- oz. cherry tomatoes halved
  • 2 avocados pitted and halved
  • 3 green onions
  • 3 cloves garlic minced
  • 1/2 tsp. cumin
  • 3 Tbsp. fat free plain Greek yogurt
  • juice of 1/4 lime
  • 3/4 cup fat free milk
  • 1/4 - 1/2 tsp. taco seasoning packet or homemade
  • 1/4 tsp. pepper
  • 1/2 tsp. salt


  • Cook pasta according to package directions. Drain and rinse with cold water. Pour into a large bowl. Add black beans, corn, bell pepper, cilantro, green onions, and cherry tomatoes. Toss.
  • In a food processor or blender, combine avocados, green onions, garlic, cumin, Greek yogurt, lime juice, milk and taco seasoning. Pulse until combined and creamy. If too thick, add a little more milk. Taste and add salt and pepper.
  • Serve with pasta salad either by drizzling with sauce (as shown) or toss to coat pasta and veggies. Enjoy!