Simple Black Bean and Corn Pasta Salad with Lime Greek Yogurt Dressing

Pasta salad is my go-to dish when I need something that feeds a crowd without keeping me stuck in the kitchen all day. I love that I can make it hours ahead, let it chill in the fridge, and actually enjoy time with my family instead of scrambling at the last minute. Plus, it’s one of those dishes that actually tastes better after sitting for a bit.

This black bean and corn pasta salad has become my warm weather staple. The lime Greek yogurt dressing is tangy without being too heavy, and it coats every piece of pasta perfectly. I started making this for backyard barbecues, but now I find myself throwing it together for regular weeknight dinners too.

Want something creamy but not mayo-heavy? This is your salad. Need to bring a dish to a potluck that won’t wilt in the sun? Also this salad. Honestly, I make a double batch and keep it in the fridge for easy lunches all week long.

What Kind of Pasta Should I Use?

Rotini is my go-to choice for this pasta salad because those spiral grooves do an amazing job of catching all that creamy lime dressing and holding onto bits of corn and beans in every bite. That said, you can totally swap it out for other short pasta shapes like penne, fusilli, or even bow ties if that’s what you have in your pantry. Whole wheat or chickpea pasta work great too if you’re looking to add extra fiber or protein to the dish. Just cook your pasta according to the package directions, but aim for al dente since it’ll continue to soften a bit once you mix it with the dressing.

Options for Substitutions

This pasta salad is pretty forgiving, so here are some easy swaps you can make:

• Rotini pasta: Any short pasta shape works great here – try penne, fusilli, or bow ties. You can also use whole wheat pasta or chickpea pasta for extra protein and fiber.
• Greek yogurt: Regular plain yogurt or sour cream can replace Greek yogurt, though the dressing might be slightly thinner. If using regular yogurt, you may want to reduce the mayonnaise by a tablespoon or two.
• Mayonnaise: For a lighter version, use all Greek yogurt instead of mayo. The dressing will be tangier but still tasty. You could also try half mayo and half sour cream.
• Fresh cilantro: If you’re not a cilantro fan (or have the gene that makes it taste like soap), fresh parsley or basil work nicely instead.
• Spinach: Swap in arugula, chopped romaine, or even kale if you prefer. Just chop heartier greens like kale into smaller pieces.
• Limes: Lemons can step in for limes – you’ll get a slightly different citrus flavor but it’ll still be bright and fresh.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with pasta salad is not rinsing the cooked pasta with cold water immediately after draining, which stops the cooking process and prevents the noodles from getting mushy and clumping together.

Underdressing your salad is another common error – pasta absorbs a lot of liquid as it sits, so make sure to add enough of that lime yogurt dressing and even consider reserving some extra to toss in right before serving.

To keep your spinach from wilting too quickly, wait until the pasta is completely cool before mixing everything together, and if you’re making this ahead of time, add the spinach and cilantro just before serving for the freshest taste.

Don’t skip draining and rinsing your canned black beans and corn either, as the extra liquid can water down your dressing and make the whole salad taste bland.

What to Serve With Black Bean and Corn Pasta Salad?

This pasta salad is pretty filling on its own, but it pairs really well with grilled chicken, shrimp, or even some carnitas if you want to add protein. I love serving it alongside tacos or quesadillas for a casual backyard barbecue or potluck since the lime and cilantro flavors work perfectly together. It also makes a great side dish for grilled meats like steak or pork chops, and you can round out the meal with some tortilla chips and guacamole. If you’re keeping things simple, just add some warm flour tortillas on the side and you’ve got yourself a complete meal.

Storage Instructions

Store: This pasta salad actually gets better after sitting in the fridge for a few hours, so it’s perfect for making ahead. Keep it in an airtight container in the refrigerator for up to 4 days. The flavors really meld together nicely overnight, making it a great option for meal prep or potlucks.

Refresh: Pasta salads tend to soak up dressing as they sit, so you might need to give it a little boost before serving. Just stir in a splash of lime juice or a spoonful of greek yogurt to bring back that creamy texture. Give it a good toss and taste to see if it needs a pinch more salt.

Serve: This salad is best served cold or at room temperature. If you’ve had it in the fridge, let it sit out for about 15 minutes before serving so the flavors come through better. You can also add a handful of fresh cilantro or a squeeze of lime right before eating to brighten it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-2600
• Protein: 60-70 g
• Fat: 85-95 g
• Carbohydrates: 340-360 g

Ingredients

For the pasta salad:

• 17 oz rotini pasta (I always use Barilla for the best al dente texture)
• 15 oz black beans (rinsed and drained thoroughly)
• 12 oz corn
• 1 cup spinach (roughly chopped into 1/2-inch ribbons)
• 1/4 cup cilantro

For the lime dressing:

• 1 cup greek yogurt (I like Fage 2% for a creamy yet tangy base)
• 1/2 cup mayonnaise (I prefer Hellmann’s for this dressing)
• 2 tbsp olive oil
• 1/2 tbsp garlic (freshly minced for the most pungent hit)
• 3 limes (zested and juiced to yield about 5 tablespoons)
• 1 tsp sugar
• 1 tsp cumin
• 1/2 tsp paprika
• 1 tsp salt
• 1/4 tsp cayenne pepper

Step 1: Prepare the Lime Greek Yogurt Dressing

• 1 cup greek yogurt
• 1/2 cup mayonnaise
• 1/2 tbsp garlic, freshly minced
• 3 limes
• 1 tsp cumin
• 1/2 tsp paprika
• 1 tsp salt
• 1/4 tsp cayenne pepper

While the pasta water comes to a boil, whisk together the Greek yogurt, mayonnaise, freshly minced garlic, lime zest, lime juice, cumin, paprika, salt, and cayenne pepper in a large mixing bowl until smooth and well combined.

The dressing should be creamy with visible flecks of garlic and bright lime zest throughout.

Taste and adjust seasoning as needed—I like to add the full amount of salt here since it helps everything come together better.

Set the dressing bowl aside; you’ll use this same bowl to toss everything together later.

Step 2: Cook the Pasta and Prepare Components

• 17 oz rotini pasta
• 15 oz black beans
• 12 oz corn
• 1 cup spinach
• 1/4 cup cilantro

Bring a large pot of salted water to a rolling boil and cook the rotini pasta to al dente according to package directions (usually 8-10 minutes).

While the pasta cooks, rinse and thoroughly drain the black beans, measure out the corn, roughly chop the spinach into 1/2-inch ribbons, and mince the cilantro.

Once the pasta is cooked, drain it in a colander and rinse thoroughly with cold water to stop the cooking process and remove excess starch—this ensures the salad stays light and doesn’t become gummy.

Step 3: Assemble and Toss the Salad

• cooked and cooled pasta from Step 2
• black beans from Step 2
• corn from Step 2
• spinach from Step 2
• cilantro from Step 2
• lime Greek yogurt dressing from Step 1

Add the cooled pasta, black beans, corn, spinach, and cilantro to the dressing bowl and toss gently but thoroughly until all components are evenly coated.

The dressing should be creamy and coat every piece of pasta and vegetable.

I find that gently folding everything together rather than vigorously stirring helps keep the spinach from breaking down and maintains the texture of the corn.

Step 4: Season to Taste and Serve

Taste the salad and adjust seasoning as needed with additional salt, cayenne pepper, or fresh lime juice depending on your preference.

The salad can be served immediately while the pasta is still slightly warm, or chilled for 30 minutes to an hour for a cooler version.

If you prefer it chilled, add a splash more lime juice just before serving since the flavors mellow slightly after sitting.

Simple Black Bean and Corn Pasta Salad with Lime Greek Yogurt Dressing

Delicious Simple Black Bean and Corn Pasta Salad with Lime Greek Yogurt Dressing recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 8 servings

Calories 2500 kcal

Ingredients

  

For the pasta salad::

• 17 oz rotini pasta (I always use Barilla for the best al dente texture)
• 15 oz black beans (rinsed and drained thoroughly)
• 12 oz corn
• 1 cup spinach (roughly chopped into 1/2-inch ribbons)
• 1/4 cup cilantro

For the lime dressing::

• 1 cup greek yogurt (I like Fage 2% for a creamy yet tangy base)
• 1/2 cup mayonnaise (I prefer Hellmann's for this dressing)
• 2 tbsp olive oil
• 1/2 tbsp garlic (freshly minced for the most pungent hit)
• 3 limes (zested and juiced to yield about 5 tablespoons)
• 1 tsp sugar
• 1 tsp cumin
• 1/2 tsp paprika
• 1 tsp salt
• 1/4 tsp cayenne pepper

Instructions

 

• While the pasta water comes to a boil, whisk together the Greek yogurt, mayonnaise, freshly minced garlic, lime zest, lime juice, cumin, paprika, salt, and cayenne pepper in a large mixing bowl until smooth and well combined. The dressing should be creamy with visible flecks of garlic and bright lime zest throughout. Taste and adjust seasoning as needed—I like to add the full amount of salt here since it helps everything come together better. Set the dressing bowl aside; you'll use this same bowl to toss everything together later.
• Bring a large pot of salted water to a rolling boil and cook the rotini pasta to al dente according to package directions (usually 8-10 minutes). While the pasta cooks, rinse and thoroughly drain the black beans, measure out the corn, roughly chop the spinach into 1/2-inch ribbons, and mince the cilantro. Once the pasta is cooked, drain it in a colander and rinse thoroughly with cold water to stop the cooking process and remove excess starch—this ensures the salad stays light and doesn't become gummy.
• Add the cooled pasta, black beans, corn, spinach, and cilantro to the dressing bowl and toss gently but thoroughly until all components are evenly coated. The dressing should be creamy and coat every piece of pasta and vegetable. I find that gently folding everything together rather than vigorously stirring helps keep the spinach from breaking down and maintains the texture of the corn.
• Taste the salad and adjust seasoning as needed with additional salt, cayenne pepper, or fresh lime juice depending on your preference. The salad can be served immediately while the pasta is still slightly warm, or chilled for 30 minutes to an hour for a cooler version. If you prefer it chilled, add a splash more lime juice just before serving since the flavors mellow slightly after sitting.