Easy Gluten-Free Mexican Pasta Salad (Vegan, Allergy-Free)
The easiest Gluten-Free Mexican Pasta Salad recipe ever! It's just 7 ingredients, vegan, allergy-free, and takes just 10 minutes! Whether you're feeding a crowd at a summer potluck, cookout, bbq, or you just need a super quick and healthy lunch or dinner, this Mexican macaroni salad is a must! Easy to meal prep and make-ahead!
- Prep Time: 4 minutes
- Cook Time: 6 minutes
- Total Time: 10 minutes
- Yield: 6-8 1x
- Category: Side
- Method: Boil
- Cuisine: Mexican
Ingredients
Scale
- 1 Box of Gluten-Free Pasta (about 10-12 oz)*
- 1 Cup Sweet Yellow Corn
- 1 15oz Can of Black Beans (drained and rinsed)
- 1 Cup Chopped Onion
- 1 Cup Chopped Red Bell Pepper
- 1 16oz Jar of Salsa**
- 1 Tsp Minced Garlic
- 1/2 Tsp Ground Cumin (optional)
- Fresh Cilantro or Parsley (optional, to top)
Instructions
- Bring a pot of water to a boil and cook your pasta according to package directions, for an al dente pasta. Drain and rinse under cold water and add it to a large mixing/serving bowl.
- Add the veggies, beans, salsa, and spices to the pasta and mix well to coat and combine.
- Store in the fridge to chill until you're ready to serve.
Notes
*I used about 10oz of macaroni.
**I didn't use the entire 16oz. Use more or less depending on your pasta and preferences!
Nutrition
- Serving Size: Varies