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Bowl of Tex-Mex Pasta Salad

Tex-Mex Pasta Salad

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 15 Minutes
  • Cook Time: 8-10 Minutes
  • Total Time: 25 Minutes
  • Yield: 4-6 Servings 1x
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Tex-Mex

Description

Summer screams pasta salads, and we are always up for delicious pasta happiness in a bowl. This flavorful, healthy, and delicious Tex-Mex Pasta Salad is everything a great pasta salad should be and more! Tender and chewy pasta, fire roasted corn, hearty black beans, tangy olives, tasty tomatoes, and zesty red onions all mixed with a deliciously spicy Tex-Mex dressing that is absolutely perfect for picnics, work lunches, or potlucks. This easy to make, tasty pasta salad is loaded with wholesome deliciousness. We hope you love this week’s awesome Whip It Up Wednesday recipe.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.


Ingredients

Scale
  • 1 – [ 15 oz. can ] fire roasted corn, drained (or canned/frozen) *
  • 1 – [ 15.5 oz. can ] black beans, drained and rinsed
  • ½ cup black olives, sliced (optional)
  • 1 pint grape tomatoes (or cherry tomatoes), halved or quartered
  • ¾ cup red onion, finely diced
  • 1 – [ 12 oz. package ] tri-colored fusilli pasta (or pasta of choice) *

Dressing Ingredients:

  • ¼ cup + 1 Tablespoon tomato sauce
  • 2 Tablespoons red wine vinegar
  • 1 to 2 Tablespoons distilled white vinegar
  • 1 Tablespoon lime juice
  • 1 teaspoon white miso (optional) *
  • 2 to 3 teaspoons organic maple syrup
  • 2 teaspoons tahini
  • 1 to 2 teaspoons tamari *
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon sweet paprika
  • 1 ½ teaspoons smoked paprika
  • 1 ½ teaspoons chili powder
  • 1 teaspoon sea salt (+/-) *
  • ¼ teaspoon black pepper (+/-)

Optional Topping Ingredients:

  • Chopped avocados *
  • Chopped fresh cilantro

Instructions

  1. In a small bowl, add all the Dressing Ingredients, whisk to combine, set aside.
  2. Cook the pasta according to package directions, rinse thoroughly with cold water to stop the cooking process and to remove excess starch, shake off excess water, set aside.
  3. In the meantime, while the pasta is cooking, add the roasted corn, black beans, sliced black olives, diced red onions, and chopped cherry tomatoes into a large bowl. Then add the cooked and cooled pasta to the bowl.
  4. Pour the dressing over the pasta and veggies, gently toss until everything is thoroughly coated with the dressing.
  5. Serve immediately or refrigerate. Top individual servings with chopped avocados (we didn’t use) and freshly chopped cilantro.

Notes

*Tips:  Thoroughly rinse the cooked pasta in cold water until the pasta is cold, then shake off any excess water and allow to drain for a few minutes, then shake the pasta again before adding to the bowl.  Any lingering water that hangs onto the pasta will water down your dressing.  The same goes for draining and rinsing the black beans, thoroughly rinse them, but also shake off as much excess water as you can.

*Tangy vs Spicy:  Our family was completely divided over the multiple kitchen tests we performed.  Some  loved it tangy (more vinegar) while others preferred it spicer and less tangy (less vinegar).  This is totally an individual preference.  Please feel free to adjust the vinegars and spices accordingly.  All variations are utterly delicious.

*Gluten Free Pasta:  If using a gluten free pasta, then you know the issues with refrigerating gluten free pasta. Some GF pastas really tighten up in the refrigerator making for a very unpleasant eating experience when served cold.  We absolutely loved this pasta salad right after making it at room temperature.  It was crazy delicious. If you do have to refrigerate it before serving or refrigerate any left-overs, we suggest removing it from the fridge about 30 minutes to an hour before serving. We have found Tinkyada Gluten Free Pasta and Bionaturae Organic Gluten Free Pasta work well in refrigerated GF pasta salads.

*Tri-Colored Fusilli/Spirals: We used Tinkyada Pasta Joy Brown Rice Pasta Vegetable Spirals. 

*Fire Roasted Corn:  You can find this in a can or in the freezer section. If you can’t locate any, you can use regular corn.

*Avocados:  Update – We didn’t use avocados in our recipe; however, we have had readers who have enjoyed a few chopped avocados sprinkled on top individual servings (not mixed in).

*Miso:  We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free.  Miso really lends itself to balancing flavors when you don’t use oil. You can also substitute with chickpea miso for a soy free version.

*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium.  You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  4 to 6, makes 8 cups

*Storage:  Refrigerate and use within 5 days.