Gluten Free Mexican Pasta Salad

This gluten free Mexican pasta salad is full of flavor and perfect for hot summer months! It's easily one of my favorite recipes because it's simple and packed with yummy things like roasted corn, Mexican cheese, and an easy homemade dressing.

Course Gluten Free Salads

Cuisine Mexican

Keyword gluten free mexican pasta salad, gluten free pasta salad recipe

Prep Time 25

Cook Time 12

Total Time 37

Servings -8 servings, as a side dish

Calories 327kcal

Author Celeste Noland | Life After Wheat

Equipment

Ingredients

FOR THE SALAD

2 cups gluten free rotini (measured uncooked) I used Jovial
1 cup frozen corn
⅓ cup chopped white onion
¼ - ½ cup chopped fresh cilantro
1 tablespoon finely chopped jalapeño peppers seeds removed
½ cup Queso Fresco Cheese
1 large avocado diced
½ cup canned black beans drained & rinsed

FOR THE DRESSING

½ cup full-fat mayonnaise
1 tablespoon oil any kind will work, I used olive oil
juice and zest of 1 lime
⅛ teaspoon ground cumin
¼ teaspoon paprika
½ teaspoon chili powder
1 teaspoon Sriracha or hot sauce
Salt and pepper to taste

Instructions

Preheat oven to 400.
In a small bowl, toss corn with a splash of oil and season with salt and pepper (see notes)
Spread in a single layer on a parchment-lined baking sheet for about 20 minutes. Watch carefully toward the end so it doesn't burn. Set aside.
Cook pasta according to package directions, just past al dente but definitely before it is mushy. Rinse well under cold running water and drain thoroughly. Toss with a splash of olive oil to keep it from sticking.
In a small bowl, whisk together all dressing ingredients. Set aside.
In a large bowl, combine cooked pasta, roasted corn, onion, cilantro, jalapeno, cheese, avocado, and black beans.
Pour dressing over the top and toss gently just until combined.
Garnish with additional queso fresco and cilantro if you want, and serve immediately.
If you have leftovers, toss with a tablespoon or two of milk or water and store in an airtight container in the refrigerator for 2-3 days.

Notes

Check those labels! Make sure all your ingredients are gluten free.

To serve as a main dish, add 1 cup shredded rotisserie chicken (Costco’s is inexpensive and gluten free) for extra protein

Chop the avocado just before assembling the salad to avoid browning.

If you don’t have queso fresco cheese, you can substitute an equal amount of cotijo, grated or cubed cheddar, monterey jack, or pepper jack cheese.

If you don’t like much heat, feel free to decrease or omit the jalapeno. I would say as is, this recipe is a mild-medium spice level.

Nutrition