Mexican Pasta Salad
Recipe type: side dish
Prep time: 
Cook time: 
Total time: 
Serves: serves 12
A Mexican twist on classic pasta salad mixed with corn, black beans, cheddar cheese, green chilies, and a tasty Sabra salsa dressing.
For the Pasta Salad:
  • 16 oz. short pasta, cooked, drained, and run under cold water
  • 1 c. black beans, rinsed and drained
  • 1 c. corn kernels
  • ½ c. red onion, chopped
  • 3 T. cilantro, chopped
  • ½ c. cheddar cheese, cut into very small cubes
  • 4 oz. green chilies
For the Sabra Salsa dressing:
  • 1½ c. Sabra Homestyle Salsa
  • 1 c. sour cream
  • 1 clove garlic, minced
  • 1 packet taco seasonings
  1. Cook the pasta according to package directions. Drain and run under cold water for 2-3 minutes.
  2. Place the pasta in a large serving bowl.
  3. Visually divide the top of the pasta into 6 sections. Place black beans in one section, then corn kernels, red onion, cilantro, cheddar cheese, and green chilies. Set aside.
  4. In a medium bowl combine the ingredients for the dressing. Mix well.
  5. Serve the pasta salad with the dressing on the side or add the dressing to the pasta salad and mix until well combined.
  6. Refrigerate until ready to serve.
A Hezzi-D Original Recipe
Recipe by Hezzi-D's Books and Cooks at