salade de pâtes mexicaine
35 minutes • 4 servings

Mexican Pasta Salad

A simple and fresh Mexican pasta salad recipe perfect for hot summer days. Ready in 35 minutes, this recipe will please the whole family as a main dish, as an accompaniment to your taco evenings or at a potluck.


  • 375 g cooked Farfalle pasta, drained and cooled
  • 400 g lean ground beef
  • 2 tbsp. tablespoon of olive oil
  • 2 to 3 tbsp. tbsp El Paso Tex-Mex spice
  • 1 cup cherry tomatoes cut in half
  • 1 cup corn kernels
  • 1 cup black beans, rinsed and drained
  • ½ cup mayonnaise
  • ½ cup Texas Chicken Ribs BBQ sauce
  • 2 to 3 tbsp. tbsp Tequila Lime hot sauce
  • 2 green onions, finely chopped
  • 1 zucchini cut into small cubes
  • Lime wedges for serving
  • Chives to serve
  • Salt and pepper to taste


  1. In a pan, brown the ground beef with El Paso Tex-Mex spices and olive oil. Continue cooking until the beef is cooked through and nicely browned. Drain and set aside until the meat is room temperature.
  2. In a large bowl, combine all ingredients. Refrigerate 30 minutes before serving.
  3. Serve with lime wedges and sprinkle with chives.

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