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Mexicali Pasta Salad

Rated as 4.48 out of 5 Stars

"Mexican-style pasta salad that is a great change for a picnic."
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25 m servings 246 cals
Original recipe yields 12 servings


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  1. Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  2. Mix black beans, corn, green chilies, red bell pepper, Italian dressing, Mexican cheese, green onions, cilantro, onion, taco seasoning, and lime juice together in a bowl. Add rotini and lightly stir to combine.

Nutrition Facts

Per Serving: 246 calories; 5.5 g fat; 41 g carbohydrates; 8.8 g protein; 5 mg cholesterol; 651 mg sodium. Full nutrition

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Read all reviews 17
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Instead of an italian dressing, I used a homemade Dorothy Lynch Style Salad dressing that I found on this site. I made no other changes. I made this the night before and portioned it out for lun...

I love a good taco pasta salad. I made this, but instead of Italian dressing (I really dislike Italian dressing) I used sour cream mixed with a little milk. Otherwise I kept it the same. My 4 ye...

I added sliced cherry tomatoes; I added garlic shrimp shredded Mexican cheese

Not your typical rotini salad. A nice change of pace. Would be great for a Mexican potluck.

loved this recipe! Just the right mix of ingredients that was a hit with everyone in the family. We took it camping, kept for 3 days and just got better!

I used spicy taco seasoning, added grape tomatoes & used sharp cheddar. Yummy!!!

Doubled the dressing mixture & cheese. Cut the cilantro by half. Added grape tomatoes. Superb.

I halved the recipe and didnt use taco seasoning. Just working with what I had. Nice and easy to make. Great recipe for summer.

I didn't have any green chilis so added more jalapeno. Very good recipe. Will make again.