Mexican Fiesta Pasta Salad Recipe -
Mexican Fiesta Pasta Salad Recipe
  • READY IN hrs

Mexican Fiesta Pasta Salad

Recipe by  

"Your family and friends will love this zesty pasta salad. A surprising change from traditional pasta salads. Ole!"

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    2 hrs 30 mins


  1. Bring a large pot of lightly salted water to a rolling boil; cook the rotini in the boiling water until the pasta is cooked through yet firm to the bite, about 8 minutes. Drain. Rinse under cold running water until completely cooled; drain thoroughly.
  2. Whisk the salsa, mayonnaise, sour cream, black beans, Mexican-style corn, red bell pepper, green onions, black olives, garlic powder, cumin, cilantro, salt, and pepper together in a large bowl; add the cooled pasta and stir to coat evenly. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jun 30, 2010

Wow this was fantastic! I made it for a BBQ last night as I thought it would be something unexpected and less likely to be duplicated. I was right! I like to make a new recipe exactly as it's written to give an accurate review, but I did use fat free sour cream and light mayo (I'm trying to drop a few pounds) and it was so creamy you wouldn't have guessed it was healthy. There was just the right amount of wet ingredients so it wasn't dry and there were so many textures with the olives and corn and beans! My taste test turned into a bowl of it before the BBQ and everyone raved about it. I am making this again next week for another BBQ and I will try not to eat it all before hand! Thanks so much for the recipe!

Most Helpful Critical Review
Jul 13, 2010

This pasta salad did not turn out well, but I was able to save it by doing the following: 4x the amount of spices listed, 2 tsp chili powder, 1 tsp each taco seasoning, salt and pepper, 1 whole red and green pepper, one whole red onion, 1 tsp Sriracha hot sauce. After I made the "sauce" mixture of spices, mayo and sour cream, I only used half, as even with all the additional veggies half the sauce mixture was PLENTY. Also I used 1 cup sour cream, and 1/2 cup mayo (instead of the other way around as the recipe said, TOO much mayo). Will NOT make again.


46 Ratings

Dec 06, 2010

What a pretty pretty dish. I doubled it and loved it. I think my guest will really like it tomorrow for our taco dinner. Thanks for sharing.

Jun 22, 2010

WOW! This pasta salad is great! Served it for Father's Day and it was well received. What a welcome change from regular pasta salads. As people tasted it, you could see the look of surprise on their faces... no one expected a pasta salad with zip and a lot of people went back for seconds. The medium salsa was perfect for most tastes, I don't think I would use a hot salsa. Wish I had doubled the recipe, because I love this salad and would have liked to have leftovers for myself and to send home with others... lol Several people asked for the recipe; always a good feeling when you're cooking for others.

May 23, 2011

Thank you for trying my recipe and for your reviews. The salad is somewhat soupy at first; when I submitted this recipe I believe I stated "best when made a day ahead, to allow flavors to blend). The macaroni will absorb some of the dressing and will no longer be soupy. When I create a recipe I try to take into consideration who will be eating the food. This recipe, as written, is intended for the majority of people, with average tolerance for spicy/seasoned food. Not everyone can tolerate highly spiced/seasoned food; for those who can, they can easily add additional spices and seasonings to suit their taste. I always encourage others to add or omit ingredients to a recipe, to suit their individual tastes. Get creative, that’s what makes cooking fun! :-) UPDATE: I just realized I listed the wrong sized can of sliced Black Olives... it should be a 4.25 oz can, not the 6oz can. I notified Allrecipes about the error and they have corrected the recipe, sorry for the error.

Oct 15, 2010

I coordinated a Mexican / Southwest themed tailgate party and made this salad. The only change I made was omitting the olives. It was easy to make and very good! I might add a little more "spice" the next time I make it.

Dec 14, 2010

Made this one exactly as recipe says, minus olives, and it is SOOOOOO good. The family loves it It is a keeper!

Aug 02, 2010

All I can say is FABULOUS! I did not have cilantro and added maybe only 1/2 the olives. Just a pinch of cayenne. Not a waist watchers but so yummy!


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  • Calories
  • 272 kcal
  • 14%
  • Carbohydrates
  • 31.6 g
  • 10%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 14 g
  • 21%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 6.5 g
  • 13%
  • Sodium
  • 615 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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