This Mexican Pasta Salad is full of flavor! Loaded with black beans, corn, tomatoes, red onions, and fresh cilantro. All tossed in a thick and creamy slightly spicy homemade chipotle lime dressing! This will be your new favorite Summer side dish!

Mexican Pasta Salad in a white bowl.

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    Before you get started / Kelley’s tips

    • Don’t Over Cook Your Noodles. I like to cook the noodles just until al-dente, any longer and the noodles will become mushy and break apart when in the pasta salad.
    • Try Grilled Fresh Corn. Would be amazing in this! Simply grill the corn and cut off the cob when cooled. You can also use canned corn in place of frozen.
    • Add More Sauce. If you plan on making this ahead of time and the pasta get’s on the drier side feel free to add in a bit of fresh-squeezed lime juice, a drizzle of olive oil or a couple dashes of hot sauce.
    • This pasta salad is on the spicier side (thanks to the chipotle in adobo sauce) If you are making this with kids in mind reduce the chipotle in adobo sauce to 1 tbsp.
    Ingredients laid out for mexican pasta salad.

    Ingredients

    • Pasta – Use your favorite type of pasta! I love using the jumbo elbow noodles from Trader Joe’s because they do a great job of holding all of the delicious dressing. My other favorite pastas to use for pasta salad are regular elbow macaroni, bow tie noodles, rotini, or cavatappi.
    • Black Beans – To keep it simple I added a can of black beans. They’re already cooked and add flavor, texture and protein.
    • Corn – Corn gives this Mexican Pasta Salad recipe extra sweetness and crunch! Fresh or frozen will both work well.
    • Tomatoes – You can add any kind of fresh tomato you prefer! I love either cherry tomatoes or Roma tomatoes. Vine-ripened usually has the best taste!
    • Cilantro – Add the perfect freshness to this pasta salad. If you are not a fan of cilantro swap it out with fresh chopped parsley.
    • Red Onion – Just a little red onion goes a long way! I added 1/4 cup for a little more crunch and flavor. If your red onion has too much of a bite soak it in water for a bit to help muddle the flavors.
    • Mayonnaise & Sour Cream – This salad dressing is creamy and tangy thanks to the base ingredients: mayonnaise and sour cream! Feel free to swap Greek yogurt for the sour cream to lighten this dish.
    • Chipotle in Adobo Sauce – Just the sauce from a can of chilies in adobo sauce is the ingredient you’ll need. It’s smoky and spicy. Save the chilies for my Spicy Guacamole or my Slow Cooker Beef Barbacoa. They also freeze really well!
    • Spices – Chili powder, cumin, garlic powder, and onion powder are all mixed with the dressing to make a delicious flavor packed sauce!
    • Lime – Finally, a squeeze of fresh lime adds some acidity and freshness to the sauce. Substitute lemon or apple cider vinegar if you are in a pinch.

    Optional Add-Ins

    • Green Onions
    • Black Olives
    • Queso Fresco
    • Mexican Shredded Cheddar Cheese

    How to Make Mexican Pasta Salad

    1. Boil the Pasta: Until al dente according to package instructions. Drain and rinse with cold water and set aside.
    adding elbow macaroni to large pot of boiling water.
    1. Make the Dressing: In a small bowl combine the dressing ingredients: Mayonnaise, sour cream, chipotle in adobo (just the sauce), chili powder, cumin, garlic powder, onion powder and fresh squeeze lime juice.
    stirring Mexican dressing ingredients in clear glass bowl.
    1. Assemble: Add the cooked pasta to a large bowl along with the black beans, corn, tomatoes, diced red onion and cilantro.
    Mexican pasta salad ingredients in large clear bowl.
    1. Add the Sauce ingredients to the pasta and toss to coat.
    adding dressing to pasta salad ingredients.
    1. Serve and Enjoy! Season with salt and pepper to taste. Serve this Mexican Corn Pasta Salad immediately or chill before serving. When you are ready to eat serve with sliced or diced avocado.
    serving pasta salad in white bowl with spoon.

    Serving Suggestions

    Looking for more pasta salad recipes? Try my Bruschetta Pasta Salad, Summer Orzo Pasta Salad, and Bow Tie Pasta Salad.

    Frequently Asked Questions

    How do you store leftover pasta salad?

    Store leftover Mexican street corn pasta salad in the refrigerator for up to 4 days.

    Can I make the pasta salad ahead of time?

    I love making this macaroni salad a day or two ahead of time. This really lets the flavors develop!

    Can I add protein to make it a full meal?

    Yes! Grilled chicken, shrimp, or even diced tofu would all be great additions to make it more filling.

    A hand holding a white bowl of Pasta with avocado and a silver fork.

    Easy Side Dish Recipes to Try

    Recipe

    Mexican Pasta Salad

    5 from 6 votes
    This Mexican Pasta Salad is full of flavor! Loaded with black beans, corn, tomatoes, red onions, and fresh cilantro. All tossed in a thick and creamy slightly spicy homemade chipotle lime dressing! This will be your new favorite Summer side dish!
    Author: Kelley Simmons
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Serves 6
    Rate Print

    Save this Recipe

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      Ingredients 

      • 8 ounces dried uncooked pasta (I used jumbo elbow macaroni)
      • 1 can (15.5 ounces) black beans, rinsed and drained
      • 1 cup corn, thawed if frozen
      • 1 cup tomatoes, diced
      • 3 tbsp cilantro, chopped
      • 1/4 cup red onion, diced
      • 1/4 cup mayonnaise
      • 1/2 cup sour cream
      • 3 tbsp chipotle in adobo, sauce only
      • 1/2 tsp chili powder
      • 1/2 tsp cumin
      • 1/2 tsp garlic powder
      • 1/2 tsp onion powder
      • 1/2 medium lime
      • salt and pepper to taste
      • avocado, sliced for serving if desired

      Instructions

      • Boil pasta until al dente according to package instructions. Drain and rinse with cold water and set aside.
      • Add the cooked pasta to a large bowl along with the black beans, corn, tomatoes, cilantro and red onion.
      • In a small bowl combine the dressing ingredients: Mayonnaise, sour cream, chipotle in adobo, chili powder, cumin, garlic powder, onion powder and lime juice.
      • Add the sauce ingredients to the pasta and toss to coat. Season with salt and pepper to taste.
      • Serve immediately or chill before serving. When you are ready to eat serve with sliced or diced avocado.

      Nutrition Information

      Calories: 339kcalCarbohydrates: 49gProtein: 11gFat: 12gSaturated Fat: 4gCholesterol: 14mgSodium: 181mgPotassium: 400mgFiber: 7gSugar: 5gVitamin A: 689IUVitamin C: 7mgCalcium: 55mgIron: 2mg

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