Tex Mex Pasta Salad with Chili Tomato Vinaigrette

An easy to make pasta salad with all the Tex Mex Southwest flavors we love!  Includes a easy to  make Fresh Tomato Vinaigrette recipe.

Course Main Course, Salad, Side Dish
Cuisine American, Mexican
Prep Time 20 minutes
Total Time 20 minutes
Servings 8
244 kcal


  • 12 ounces penne pasta or your favorite shaped pasta
  • 1 14 ounce can black beans, drained and rinsed
  • 2 ears corn, fresh or thawed frozen or 1 cup frozen thawed
  • 1 medium chopped pepper, poblano, serrano or bell about 1/2 cup
  • 1 medium chopped red bell pepper about 1/2 cup
  • 1/3 cup chopped red onion
  • 1 cup halved cherry tomatoes
  • 2 cups arugula romaine, spinach or chopped iceberg work as well
  • 1 fresh avocado, cubed add right before serving to keep it fresh
  • 1/2 cup crumbled cotija or feta cheese

Chili Tomato Vinaigrette

  • 1 large tomato, cubed or 3 tablespoons tomato paste
  • 2 tablespoons dijon mustard
  • 1 clove garlic
  • 1/4 cup apple cider vinegar white vinegar will work in a pinch
  • 3/4 cup extra light olive oil
  • 2 teaspoons dried oregano or 1-2 tablespoons fresh
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon cumin
  • 1 teaspoon chili powder


  1. Bring large pot of water to a boil.  Cook pasta according to package directions.  Drain and rinse.

  2. While pasta is cooking, prepare dressing by combining all ingredients in a blender or food processor for 10 seconds or so until well combined. (taste for salt, pepper, seasoning).   Pour into jar and store in fridge until ready to use.

  3. Combine cooked and drained pasta with prepared veggies.

  4. Top with dressing and mix.  You will not need all the dressing.  Save what you don't need to dress up the leftovers!  

    Taste for seasoning!  More salt, pepper?  

  5. Top with avocado and crumbled cheese right before serving

Recipe Notes

Nutrition information is for a heaping cup of salad with 2 tablespoons of dressing.

Nutrition Facts
Tex Mex Pasta Salad with Chili Tomato Vinaigrette
Amount Per Serving
Calories 244 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g10%
Cholesterol 8mg3%
Sodium 307mg13%
Potassium 371mg11%
Carbohydrates 38g13%
Fiber 4g16%
Sugar 3g3%
Protein 8g16%
Vitamin A 710IU14%
Vitamin C 36.2mg44%
Calcium 76mg8%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.