Instant Pot Zesty Mexican Black Bean Pasta Salad is the perfect pasta salad to make for any summer occasion. A creamy, flavorful sauce blends pasta, fresh veggies, corn, green chilis and black beans.
Put pasta in Instant Pot. Add 6 cups of water. Give it a stir, lock the lid and put Instant Pot on high pressure for 5 minutes. (this is using bow tie pasta)
While pasta is cooking, cut up all of your veggies and drain your beans and green chilis.
When pasta is done, either let it naturally release the pressure. If you are in a hurry you can manually release the pressure by turning the pressure release dial to "release" and let the steam come out of the vent with a towel over the vent so the water doesn't spurt everywhere.
Open the Instant Pot and pour the pasta into a strainer and rinse with cold water to stop the pasta from cooking more.
Add cooled pasta to a large bowl. Add all veggies, corn, diced green chilis and beans to the bowl. Mix.
In a small bowl, add the greek yogurt and taco seasoning. Mix well. Add lemon juice and mix. Pour the dressing over the pasta salad and mix well.
Refrigerate the pasta salad for at least an hour. It gets better the longer it sits. If possible, make this pasta salad the night before and the pasta absorbs the flavors overnight.