Gluten Free Tex-Mex Pasta Salad Recipe
Don’t get bored with the same ol’ pasta salad recipes this summer … try this zesty Gluten Free Tex-Mex Pasta Salad recipe that is full of flavor!
If you’re heading to a potluck or a cookout, whether it’s for the 4th of July next week or any other time this summer, this recipe is sure to be a favorite.
The creaminess of the mayonnaise and sour cream pairs beautifully with the diced avocado, corn, and black beans. Not to mention the addition of fresh cilantro and lime make this a vibrant and refreshing side dish for the season.
For such a creamy dressing, you need a reliable pasta that can last without falling apart or turning to mush. This is why I used Sam Mills Corn and Rice Fusilli. Not only does the corn and rice mixture create a more al dente pasta than rice on its own, but the fusilli holds the dressing in between the spirals, giving you a perfect dressing to pasta ratio in every bite!
Gluten Free Tex-Mex Pasta Salad Recipe
Ingredients
- Kosher or fine sea salt
- 1 (12-ounce) box Sam Mills Corn and Rice Fusilli
- ½ cup plus 2 tablespoons mayonnaise
- ½ cup sour cream
- 1 lime zest finely grated and juiced
- 1 teaspoon ground cumin
- ¼ - ½ teaspoon chipotle chili powder
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (10-ounce) can diced tomatoes and green chilies (such as RoTel), drained
- 1½ cups fresh or frozen and thawed corn kernels
- ½ cup fresh cilantro leaves chopped
- 1 (2.25-ounce) can sliced black olives, drained
- 1 avocado peeled and diced
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain and rinse with cold water. Set aside.
- In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice and zest, cumin, and chili powder. Add the pasta, beans, tomatoes and chilies, corn, cilantro, and olives. Stir to combine. If serving right away, stir in the avocado. If not, cover and refrigerate until ready to serve and stir in the avocado before serving.
Nutrition
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