Best Crispy Mexican Pasta Salad

Craving a crispy, fresh Mexican-inspired dish? This Mexican Pasta Salad is your answer. After making it dozens of times, I’ve discovered the trick to keeping it crispy and preventing soggy pasta. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Orange Salmon Bowls and Caramelized BBQ Chicken Thighs in the Oven.

What You'll Need for Best Crispy Mexican Pasta Salad

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 lb (450g) pasta (like rotini or penne)
• 1 lb (450g) ground beef
• 1 can (15 oz/425g) corn, drained
• 1 can (15 oz/425g) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 packet (1.27 oz/36g) taco seasoning
• 1/2 cup (120ml) olive oil
• 1/4 cup (60ml) lime juice
• 1/2 cup (120ml) water
• 1 tsp (5ml) honey or agave syrup
• Salt and pepper, to taste
• Optional: 1/2 cup (75g) shredded cheese (like cheddar or Monterey Jack)
• Optional: 1/4 cup (15g) chopped fresh cilantro
• Optional: 1/2 cup (75g) diced avocado or sliced green onions

How to Make Best Crispy Mexican Pasta Salad

1. Cook pasta: Cook pasta according to package instructions until al dente. Drain and rinse under cold water. Set aside.
2. Cook ground beef: In a large skillet, cook ground beef over medium heat until browned. Drain fat. Stir in taco seasoning.
3. Combine ingredients: In a large bowl, combine cooked pasta, corn, black beans, bell pepper, and cooked ground beef.
4. Make dressing: Whisk together olive oil, lime juice, water, honey, salt, and pepper. Pour over pasta mixture and toss to coat.
5. Serve: Serve immediately, topped with optional toppings. Store leftovers in the fridge for up to 3 days.

Storing & Reheating Best Crispy Mexican Pasta Salad

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Yes, see pro tips for make-ahead instructions.

Freezing Best Crispy Mexican Pasta Salad

Not recommended for freezing.

How to Reheat Without Drying It Out

Oven: Not necessary, as this dish is best served cold or at room temperature. Microwave: Not recommended, as it can make the pasta soggy.

Recipe Notes

• Chef tip: For a spicy version, add diced jalapeño or a pinch of cayenne pepper to the dressing.
• Best substitution: Substitute ground turkey or chicken for a lighter version, or use cooked, shredded chicken instead of ground beef.
• Make-ahead: See pro tips for make-ahead instructions.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the pasta salad is too dry, add a bit more dressing. If it's too wet, let it sit for a few minutes to allow the pasta to absorb some of the liquid.

Best Crispy Mexican Pasta Salad

⏱

Prep

20 mins

🍳

Cook

20 mins

⏳

Total

40 mins

🍽

Serves

6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 1 lb (450g) pasta (like rotini or penne)
• 1 lb (450g) ground beef
• 1 can (15 oz/425g) corn, drained
• 1 can (15 oz/425g) black beans, drained and rinsed
• 1 red bell pepper, diced

Seasonings

• 1 packet (1.27 oz/36g) taco seasoning
• 1/2 cup (120ml) olive oil
• 1/4 cup (60ml) lime juice
• 1/2 cup (120ml) water
• 1 tsp (5ml) honey or agave syrup
• Salt and pepper, to taste

Optional Toppings

• 1/2 cup (75g) shredded cheese (like cheddar or Monterey Jack)
• 1/4 cup (15g) chopped fresh cilantro
• 1/2 cup (75g) diced avocado or sliced green onions

Instructions

1. Cook pasta: Cook pasta according to package instructions until al dente. Drain and rinse under cold water. Set aside.
2. Cook ground beef: In a large skillet, cook ground beef over medium heat until browned. Drain fat. Stir in taco seasoning.
3. Combine ingredients: In a large bowl, combine cooked pasta, corn, black beans, bell pepper, and cooked ground beef.
4. Make dressing: Whisk together olive oil, lime juice, water, honey, salt, and pepper. Pour over pasta mixture and toss to coat.
5. Serve: Serve immediately, topped with optional toppings. Store leftovers in the fridge for up to 3 days.

Notes

• Chef tip: For a spicy version, add diced jalapeño or a pinch of cayenne pepper to the dressing.
• Best substitution: Substitute ground turkey or chicken for a lighter version, or use cooked, shredded chicken instead of ground beef.
• Make-ahead: See pro tips for make-ahead instructions.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the pasta salad is too dry, add a bit more dressing. If it's too wet, let it sit for a few minutes to allow the pasta to absorb some of the liquid.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Not recommended for freezing.
• Oven reheat: Not necessary, as this dish is best served cold or at room temperature.
• Microwave reheat: Not recommended, as it can make the pasta soggy.
• Make ahead: Yes, see pro tips for make-ahead instructions.

Nutrition Per Serving

• Calories: 520
• Protein: 28g
• Fat: 22g
• Carbs: 55g
• Fiber: 6g
• Sugar: 5g
• Sodium: 800mg
• Cholesterol: 70mg
• Sat. Fat: 7g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Best Crispy Mexican Pasta Salad FAQs

A Warm Final Note

I can’t wait for you to try Best Crispy Mexican Pasta Salad and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!