Tex-Mex Pasta Salad

Filled with veggies, beans and salsa, this pasta salad will satisfy even the meat eaters!

Tex-Mex Pasta Salad

Angie Halten
Add your favorite cheese to top it off.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 6


  • 10 oz pkg GF fusilli pasta cooked, drained, and rinsed in cold water
  • 14 oz can black beans rinsed and drained
  • 1 cup corn
  • 1 red pepper chopped
  • 3 green onions chopped
  • 1 cup cooked chicken cubed
  • 1 cup GF salsa
  • 1/2 cup plain yogurt or GF sour cream
  • 3 Tbsp GF mayonnaise
  • 2 tsp ground cumin
  • Salt and pepper to taste


  • Combine drained pasta, black beans, corn, pepper, green onions, and chicken.
  • In a separate bowl, combine salsa, yogurt or sour cream, mayonnaise, cumin and salt and pepper. Pour over pasta mixture and stir to blend. Refrigerate until ready to serve.
Tried this recipe?Let us know how it was!


See also
Mango, Tomato & Avocado Salad

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