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Mexican Pasta Salad

Updated May 7, 2021Published Jan 2, 2017 By Julia 2 CommentsThis post may contain affiliate links.

Summary:
This Mexican-style pasta salad is full of delicious ingredients and textures, such as the extra crispy bacon pieces, creamy avocado chunks, and freshly sliced scallions. A slightly spicy mayo-based dressing ties it all together.
mexican pasta salad served in brown bowl

Mexican Pasta Salad

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Prep: 20 mins
Yield: 6 servings

INGREDIENTS

  • 8 ounces farfalle pasta or bowtie pasta
  • 15-ounce can black beans, drained and rinsed
  • 6 strips bacon
  • 1 avocado, chopped
  • 3 scallions, thinly sliced
  • 1 cup cooked corn
  • 1/2 cup shredded cheddar cheese

Spicy Dressing:

  • 1 cup mayonnaise
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cayenne (Note 1)
  • 1/2 teaspoon table salt
  • 1/4 teaspoon ground black pepper

INSTRUCTIONS

  • Cook Pasta: Boil pasta according to package instructions. Drain and rinse with cold water until cool.
  • Cook Bacon: Fry bacon strips on large skillet over medium heat until crispy, flipping occasionally. Transfer to paper towels to drain. When cool, crumble into small pieces.
  • Make Dressing: Stir together dressing ingredients in small bowl until combined.
  • Toss Salad: Add all ingredients to large salad bowl and toss with dressing. Serve (Note 2).

NUTRITION

Makes 6 Servings
Amount Per Serving:
Calories 590 (58% from fat) ย 
Total Fat 38g 59%
ย ย ย Saturated Fat 8g 39%
Cholesterol 33mg 11%
Sodium 880mg 37%
Net Carb 39.5g ย 
Total Carb 48.5g 16%
ย ย ย Dietary Fiber 9g 35%
ย ย ย Sugars 3g ย 
Protein 15g ย 
Vitamin A 12% ยท Vitamin C 7% ยท Calcium 12% ยท Iron 16%

PHOTOS

mexican pasta salad served in brown bowl
ingredients for making mexican pasta salad
close up view of mexican pasta salad with bacon

NOTES & TIPS

(1) Cayenne. This amount yields a mildly spicy pasta salad. Adjust as needed.
(2) Serving. Serve the pasta salad cold, alongside pulled pork, chicken wings, or tomato basil soup. It’s a great appetizer to bring to summer potlucks; prepare the night before, then cover and refrigerate until ready to serve.

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Filed Under: Per Serving: More Than 10g Net Carbs, Salads and Dressings Tagged With: avocado, bacon, black beans, cayenne, cheddar cheese, corn, mayonnaise, paprika, pasta, scallions

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. Since 2015, she has been sharing simple recipes for tasty dishes, mostly low carb and gluten free. Learn more.

Previous Post: « Kung Pao Chicken
Next Post: Crispy arancini with corn and thyme »
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newest oldest most voted
Danielle

What an awesome idea! I love it. I’ve made all sorts of Mexican style salads before, but never considered making it a pasta. Thanks for the wonderful idea!

Vote Up0Vote Down  Reply
5 years ago
Karly

Oh heck to the yes! Anything that includes Mexican and pasta in the mix has my vote. This looks perfectly delicious. NEED to make this soon!

Vote Up0Vote Down  Reply
6 years ago

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