Tex-Mex Pesto Pasta is a bright, savory pasta salad that’s cool, satisfying, and perfect for summer gatherings. It blends Tex-Mex flavors—black beans, cumin, and sweet corn—with a vibrant cilantro pesto and creamy avocado for a refreshing side dish at any BBQ.
This salad is ideal to make ahead: finish the prep early, chill it in the fridge, and relax while the flavors meld. Letting it rest for at least four hours brings the ingredients together—what I like to call Fridge Magic.
Making Tex-Mex Pesto Pasta
If you work in sequence, this comes together quickly. Start by bringing a large pot of salted water to a boil for the pasta—don’t skip the salt.
While the water heats, make the cilantro pesto. In a food processor combine the cilantro, chopped green chiles (with their juices), lime juice, olive oil, cumin, salt, and pepper. Process until the cilantro is finely chopped and the mixture is well combined.
This cilantro-green chile pesto is a Tex-Mex twist on classic basil pesto and gives the salad a bright, tangy base that pairs beautifully with the creamy avocado and beans.
Add your pasta to the boiling water and cook according to package directions until al dente. Small shells work especially well, but wagon wheels, rotini, or any short pasta will do. When the pasta is cooked, drain and rinse under cold water to cool it quickly.
Meanwhile, halve and pit a ripe avocado, scoop out the flesh, and cut it into cubes. In a large bowl combine the avocado, drained and rinsed black beans, drained sweet corn, diced red and green bell peppers, and thinly sliced green onions.
Add the cooled pasta and the cilantro pesto to the bowl with the other ingredients. Toss gently but thoroughly so everything is evenly coated and the avocado pieces mix through without becoming mushy.
Cover the bowl and refrigerate for at least four hours. You can eat it right away if you must, but chilling allows the pesto to mellow and the flavors to marry. It’s even better the next day—Fridge Magic at work.
Pesto
The cilantro pesto in this recipe swaps basil for cilantro and adds green chiles for heat and depth. It’s versatile and can be used beyond this salad. Use it with grilled vegetables, tossed with other pasta shapes, spooned onto sandwiches, or as a dip for warm bread.
Tex-Mex Pesto Pasta
Ingredients
Pesto:
- 2 cups firmly packed cilantro
- 4.5 oz. chopped green chiles, (not drained)
- 1/3 cup lime juice
- 3 Tbsp. olive oil
- 1/2 tsp. cumin
- 1/2 tsp. salt
- 1/4 tsp. black pepper
The rest:
- 1 lb. small shell pasta, or other favorite pasta
- 1 ripe avocado
- 16 oz. can black beans, drained and rinsed
- 11 oz. can sweet corn, drained
- 1/4 cup each red and green bell pepper
- 1/2 cup thinly sliced green onion
Instructions
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Bring a large pot of salted water to a boil.
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Add all pesto ingredients (cilantro, green chiles, lime juice, olive oil, cumin, salt, and pepper) to a food processor and blend until the cilantro is finely chopped.
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Cook pasta in the boiling water until al dente per package directions. Drain and rinse with cold water.
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In a large bowl, combine avocado, black beans, corn, red and green bell pepper, and green onion. Add the cooked pasta and pesto.
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Toss gently to coat everything evenly. Refrigerate for at least 4 hours before serving. Enjoy!
Nutrition
Tex-Mex Pesto Pasta
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