Mexican Pasta Salad

A plate of rotini pasta salad with cherry tomatoes, corn, green onions, cilantro, and a creamy dressing, surrounded by lime wedges, jalapeños, tomatoes, and spices on a wooden table.

5 from 1 vote

Mexican Pasta Salad with corn, cherry tomatoes, cotija cheese, green onions, cilantro and more is perfect for your next fiesta! Everything is tossed in a slightly spicy chili-lime dressing! The ingredients are very flexible based so you can mix-and-match as desired. Perfect for lighter summer meals, as a side dish for backyard barbecues, picnics, potlucks, game days, and more.

Prep Time10

Cook Time10

Course: pasta salad, Sides, Sides, Salads & Vegetables

Cuisine: American, Mexican

Keyword: mexican pasta salad, pasta salad with Mexican corn, pasta slaad

Servings:

Calories: 373cal

Ingredients

Pasta Salad

8 ounces small-shaped pasta cooked (about 2 1/2 cups dry pasta; rotini, fusilli, wheels, small shells, small elbow macaroni, etc. )
2 cups corn (optionas: canned that's been drained and rinsed, frozen that's been thawed and drained, or fresh corn that's been boiled or grilled and shaved)
1 cup cherry tomatoes halved if desired (grape tomatoes may be substituted or your favorite tomatoes)
½ cup cotija cheese finely shredded or crumbled (finely grated Parmesan is the closest common substitution)
3 green onions sliced into thin rounds
½ jalapeno pepper seeded and diced very finely; or to taste (if you're sensitive to heat, leave this out or reduce the quantity to 1/2 to 1 tablespoon or as desired)
3-4 tablespoons fresh cilantro finely minced; or to taste

Dressing

½ cup Greek yogurt (use thick Greek yogurt that's not runny; 1/4 cup mayonnaise + 1/4 cup sour cream is a creamier substitution)
3 tablespoons lime juice or as necessary for consistency and flavor
1 teaspoon chili powder or more to taste (I use 2-3 teaspoons because we like a kick)
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt or to taste (I use at least 2 teaspoons)
1 teaspoon freshly ground black pepper or to taste
½ teaspoon red pepper flakes or to taste

Instructions

Pasta Salad - Boil pasta according to package directions, and when done, rinse with cold water, drain well, and add to a large bowl (that the veggies, cheese, cilantro will be in).
While the pasta is cooking, chop all the veggies, and add everything including the corn, cherry tomatoes, cheese, green onions, jalapeno, and cilantro to the large bowl that you'll add the cooked pasta into.
Dressing - To a medium bowl, add all the ingredients, whisk well to combine, taste, and make any necessary flavor adjustments. Tip - I prefer this to be a bit spicier so go heavier on the chili powder and red pepper flakes but it's all personal preference.
Combine - Pour the dressing over the pasta salad ingredients, toss well to combine and coat, and make any final flavor adjustments. Flavor Tips - You're flavoring a lot of ingredients and I tend to add more salt and pepper, and if you're craving heat add red pepper flakes, a dash of cayenne pepper; if you're craving more smoky a bit of smoked paprika is great. You can either serve the pasta salad immediately, or cover tightly and refrigerate it to chill it before serving.

Notes

Storage: Pasta salad will keep airtight in the fridge for up to 5 days. Serve chilled or at room temp. Do not freeze this salad. It can be assembled up to 24 hours and kept in the fridge if you want to make it in advance of an event to save time on the day-of.

Nutrition