Mexican Pasta Salad

This Mexican Pasta Salad is full with 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 side dish!

Easy Fiesta Pasta Salad | chefsavvy.com

Summer is all about make ahead meals which means more time outside and less time in the kitchen! This Mexican Pasta Salad Recipe takes only 15 minutes of prep time, can be made a day in advance and makes the perfect easy side dish for barbecues, parties or potlucks!

This fiesta pasta salad is loaded with tons of Mexican flavor! The dressing is thick and creamy with a little kick. I use a combination of sour cream (for the tang) and mayonnaise (to thicken it up.) The dressing has a bit of smokiness and heat from the chipotles in adobo. I also add in a ton of Mexican spices and fresh squeeze lime juice.

How to make Mexican Pasta Salad

  • Boil pasta: Until al dente according to package instructions. Drain and rinse with cold water and set aside.
  • Make the dressing: In a small bowl combine the dressing ingredients: Mayonnaise, sour cream, chipotle in adobo, chili powder, cumin, garlic powder, onion powder and fresh squeeze lime juice.
  • Assemble: Add the cooked pasta to a large bowl along with the black beans, corn, tomatoes, diced red onion and cilantro. Add the sauce ingredients to the pasta and toss to coat. 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.

Mexican Pasta Salad Ingredients | chefsavvy.com

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.
  • Salt your water: This helps to season the whole dish!
  • Rinse noodles in cold water: To keep the noodles from sticking together.
  • 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 in this Mexican Macaroni Salad.
  • Optional add in’s: Green onions, black olives, diced bell pepper, queso fresco, Mexican shredded cheddar cheese
  • 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. You can also use bow tie noodles, rotini or cavatappi.
  • 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.
  • Add more heat: I’ve made this will diced jalapeños and it is great!

Mexican Pasta Salad | chefsavvy.com

Make Ahead and Storage

  • To make ahead: I love making this macaroni salad a day or two ahead of time. This really lets the flavors develop!
  • Storage: Store leftover Mexican street corn pasta salad in the refrigerator for up to 4 days.

What to serve with this Mexican Pasta Salad

Easy Mexican Pasta Salad | chefsavvy.com

Here are more Easy Side Dish Recipes to try!

Mexican Pasta Salad

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6

This Mexican Pasta Salad is full with flavor! This pasta salad is 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 side dish!

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

Images:
  • 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 Facts
Mexican Pasta Salad
Amount Per Serving
Calories 339 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g25%
Cholesterol 14mg5%
Sodium 181mg8%
Potassium 400mg11%
Carbohydrates 49g16%
Fiber 7g29%
Sugar 5g6%
Protein 11g22%
Vitamin A 689IU14%
Vitamin C 7mg8%
Calcium 55mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dish
Cuisine: Mexican
Keyword: Barbecue Side Dishes, Mexican Pasta Salad, Summer Side Dishes

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