Vegan Mexican Pasta Salad


  • 8 oz (about 2 cups) pasta of your choice (such as rotini, penne, or fusilli)
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels (fresh, canned, or thawed frozen)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 avocado, diced

For the Dressing:

  • 1/4 cup olive oil
  • 2 tablespoons lime juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste


  1. Cook Pasta: Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Let it cool completely.
  2. Prepare Vegetables: In a large mixing bowl, combine the cooked pasta, black beans, corn kernels, cherry tomatoes, red bell pepper, red onion, cilantro, and diced avocado.
  3. Make the Dressing: In a small bowl, whisk together the olive oil, lime juice, apple cider vinegar, ground cumin, chili powder, garlic powder, salt, and pepper until well combined.
  4. Combine and Chill: Pour the dressing over the pasta and vegetable mixture. Gently toss everything together until evenly coated with the dressing. Taste and adjust seasoning if needed.
  5. Chill and Serve: Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 hour to allow the flavors to meld together.
  6. Serve: Serve chilled as a refreshing side dish or light meal option. Garnish with additional chopped cilantro if desired.


  • Variations: Add sliced jalapeños or diced green chilies for a spicier version. You can also add diced avocado right before serving to keep it fresh and creamy.
  • Make-Ahead: This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Add extra dressing before serving if needed, as pasta tends to absorb liquids over time.
  • Nutritional Information: This salad is packed with fiber, vitamins, and healthy fats from the avocado. It’s a balanced dish that provides energy and essential nutrients, perfect for a vegan lifestyle.

Enjoy this Vegan Mexican Pasta Salad as a vibrant and satisfying dish that celebrates the flavors of Mexican cuisine while being entirely plant-based. It’s ideal for picnics, potlucks, or as a quick and flavorful meal option any day of the week