This elote pasta salad is the reason I’ve fallen in love with pasta salads again. If you think pasta salads are boring, think again! This one is packed with flavor and protein, and it’s totally easy to whip up for dinner or a gathering. Seriously, if you can stir a spoon, you can make this.
If you’re into easy dinners, you’ll flip over my Creamy High Protein Egg Pasta Salad too.
Why This Elote Pasta Salad Hits Different
- Ready in just 20 minutes flat
- One bowl, minimal cleanup
- Kid-tested, parent-approved
- Uses stuff you probably already have at home
- Leftovers taste even better the next day
This is the recipe I make when I really don’t feel like cooking — and it still turns out amazing. Okay, let’s get into it!
What You’ll Need
- For the good stuff:
- 8 ounces of pasta
- 1 can of corn (drained)
- 1 cup of black beans (drained and rinsed)
- 1/2 cup of feta cheese (crumbled)
- 1/4 cup of chopped cilantro
- For the dressing:
- 2 tablespoons of lime juice
- 1 tablespoon of taco seasoning
- Salt and pepper to taste
(Seriously, the cheap kind of feta works fine.) You can add a handful of fresh herbs — optional but SO worth it!
How to Make It — Stupid Easy
- First things first — cook the pasta according to package instructions, then drain and let cool.
- In a large bowl, combine the cooked pasta, corn, black beans, feta cheese, and cilantro.
- In a small bowl, whisk together lime juice, taco seasoning, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Serve cold or at room temperature.
And that’s literally it. Dinner is served!
Best Ways to Serve
- Throw it next to some garlic bread and call it a night.
- My kids like it with a side of fruit; I drown mine in hot sauce.
- Honestly? Perfect straight out of the bowl with a fork.
How to Store Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze it, but don’t expect it to be as nice as fresh. When you reheat, pop it in the microwave for a minute or two — good as new. If it even lasts that long in your house!
Quick Tips So You Nail It
- Don’t skip the taco seasoning — that’s where the magic happens.
- If your pasta is sticky, just give it a quick rinse under cold water.
- Want it extra zesty? Add a pinch of cayenne pepper.
- Make it your own! Feel free to toss in some avocado or tomatoes if you like.
Fun Ways to Switch It Up
- Dietary swap: Going dairy-free? Use avocado instead of feta — nobody will know.
- Flavor twist: Feeling spicy? Throw in some jalapeños or diced bell peppers.
- Short on time? Skip letting the pasta cool and serve it warm — still delicious.
Got Questions? I Got You
Can I prep this the night before?
Absolutely! Just keep the dressing separate until you’re ready to serve for the best flavor.
I don’t have feta — what else works?
No feta? Use cubed mozzarella or even a dairy-free alternative if needed.
Help! Mine came out mushy. What happened?
Sounds like the pasta was overcooked. Next time, check it a minute or two earlier!
Is this freezer-friendly?
It is, but keep in mind the texture may change. Just thaw in the fridge before serving.
Go Make This Tonight
This is the kind of recipe that makes you feel like you’ve got your life together — even on a crazy Tuesday. If you try it, come back and drop a star rating — it seriously helps! Don’t forget to pin this recipe so you don’t lose it when you need it most! Know someone who needs an easy dinner win? Share this on Facebook. So what are you adding to yours? Extra cheese? Hot sauce? Tell me in the comments!
For a different spin, check out this High Protein Street Corn Pasta Salad.
Elote Pasta Salad
Ingredients
Main Ingredients
- 8 ounces pasta
- 1 can corn (drained)
- 1 cup black beans (drained and rinsed)
- 1/2 cup feta cheese (crumbled) The cheap kind works fine.
- 1/4 cup chopped cilantro Optional but recommended.
Dressing
- 2 tablespoons lime juice
- 1 tablespoon taco seasoning Don't skip this for flavor.
- to taste Salt and pepper
Instructions
Preparation
- Cook the pasta according to package instructions, then drain and let cool.
- In a large bowl, combine the cooked pasta, corn, black beans, feta cheese, and cilantro.
- In a small bowl, whisk together lime juice, taco seasoning, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Serve cold or at room temperature.