Name: Mexican Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 12 ounces rotini pasta (or other short pasta); 1 can black beans, drained and rinsed (15-ounce can); 1 cup corn kernels (fresh, canned or thawed from frozen); 1 cup cherry tomatoes, halved; 1 medium red bell pepper, diced; 1 medium avocado, diced; ¼ cup red onion, finely chopped; ¼ cup fresh cilantro, chopped; ½ cup mayonnaise (for dressing); ⅓ cup Greek yogurt or sour cream; 1 tablespoon lime juice (freshly squeezed); 1 teaspoon chili powder; ½ teaspoon cumin; ¼ teaspoon garlic powder; ¼ teaspoon salt (or to taste); ⅛ teaspoon black pepper

Table of Contents

Growing up in an Italian household with a love for summer picnics, we were always big on pasta salads. But one summer trip to San Diego changed everything. We stumbled upon a street food vendor serving Mexican-style elote—grilled corn slathered in crema, cotija, and lime—and I knew I had to bring those bold, smoky, tangy flavors into a dish of my own. Thus, this Mexican Pasta Salad was born.

It’s a fusion of creamy, zesty street corn and tender pasta—perfect for barbecues, potlucks, or any summer spread. Plus, it’s ready in under 30 minutes!

Ingredients (Serves 4)

2 cups cooked pasta (elbow macaroni or rotini work best)
1 ½ cups corn kernels (fresh grilled, canned, or frozen and thawed)
½ cup red bell pepper, diced
¼ cup red onion, finely chopped
¼ cup fresh cilantro, chopped
⅓ cup cotija cheese, crumbled
1 jalapeño, minced (optional, for a kick)

For the Dressing:

¼ cup mayonnaise
2 tablespoons sour cream
1 tablespoon lime juice
1 teaspoon lime zest
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon garlic powder
Salt and pepper to taste

Instructions

Step 1: Cook Your Pasta

Start by cooking the pasta in salted boiling water until al dente. Drain and rinse under cold water to stop the cooking and cool the pasta down. Set aside in a large bowl.

Step 2: Grill or Prepare the Corn

If you’re using fresh corn, grill it until slightly charred for that authentic street corn flavor. Slice the kernels off the cob once cooled. If you’re short on time, canned or thawed frozen corn will do—just give it a quick pan-sear for extra flavor.

Step 3: Mix the Veggies

To the pasta, add corn, red bell pepper, red onion, cilantro, cotija cheese, and jalapeño (if using). Toss to combine.

Step 4: Whisk the Dressing

In a small bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, chili powder, smoked paprika, garlic powder, salt, and pepper. Adjust the seasoning to your taste.

Step 5: Combine and Chill

Pour the dressing over the pasta mixture and toss until everything is coated evenly. Chill in the refrigerator for at least 15 minutes before serving to let the flavors meld.

Step 6: Serve and Garnish

Just before bringing this vibrant salad to the table, give it one last gentle toss to ensure all the flavors are perfectly combined. Then, generously crown it with a sprinkle of crumbly cotija cheese, a scattering of fresh, fragrant cilantro leaves, and a bright squeeze of lime juice. That final touch of lime really wakes up all the flavors!

showing how to make Mexican Pasta salad by tossing the dressing and the ingredients together — Growing up in an Italian household with a love for summer picnics, we were always big on pasta salads. But one summer trip to San Diego changed everything. We stumbled upon a street food vendor serving Mexican-style elote—grilled corn slathered in crema, cotija, and lime—and I knew I had to bring those bold, smoky, tangy flavors into a dish of my own. Thus, this Mexican Pasta Salad was born.

Tips & Variations

Add protein: Grilled chicken or black beans are excellent for a more filling salad.
Make it vegan: Swap the mayo and sour cream with plant-based alternatives, and use vegan cheese.
Heat it up: Add chipotle powder or more jalapeño for an extra fiery version.

Why You’ll Love This Mexican Pasta Salad

Bursting with flavor: It’s creamy, tangy, and spiced just right.
Perfect for summer: Light, refreshing, and picnic-ready.
Easy to make: Just toss, chill, and enjoy!

Inspired by Mexican Street Food

This recipe is a love letter to the bold and festive flavors of Mexican cuisine. The creamy dressing with cotija and lime is a nod to the iconic elote, while the cilantro, pepper, and onion bring in freshness and crunch. A dish that brings people together—just like summer should.

What to Serve With It

Grilled meats – Chicken, steak, or even spicy shrimp
Tortilla chips – Scoop it up like a chunky dip
Cold drinks – Think agua fresca, limeade, or a chilled cerveza

Join the Table

Have you tried this Mexican Pasta Salad? Let me know how it turned out! Did you tweak it with a personal twist? I’d love to hear your variations—drop a comment or tag me on Instagram with your summery creation.