Mexican Pasta Salad
Mexican Pasta Salad
Ingredients
For the Salad
- 16 ounces cavatappi pasta
- 2 cans fire-roasted corn, drained very well
- 1/2 red onion, medium, diced
- 1/2 cup fresh cilantro, chopped
- 1 jalapeño, finely diced
- 1 cup Cotija cheese, divided
For the Dressing
- 3/4 cup mayonnaise
- 1/2 cup Mexican crema, or sour cream
- 2 limes, large, squeezed for juice
- 1 garlic clove, small, pressed
- 1 teaspoon chili powder
- 1 teaspoon Tajin seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Cook the cavatappi pasta according to package directions until al dente. Once cooked, drain the pasta, rinse it thoroughly with cold water to stop the cooking process and cool it down, then ensure it drains very well.
⏱️ 10 min
- 2
In a separate medium-sized bowl, whisk together the mayonnaise, Mexican crema (or sour cream), the juice from the 2 large squeezed limes, the 1 small pressed garlic clove, 1 teaspoon chili powder, 1 teaspoon Tajin seasoning, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined and smooth.
⏱️ 5 min
- 3
In a large mixing bowl, combine the cooled pasta, the well-drained fire-roasted corn, the diced red onion, 1/2 cup of the chopped fresh cilantro, the finely diced jalapeño, and approximately 3/4 cup of the Cotija cheese.
⏱️ 5 min
- 4
Pour the prepared dressing over all the ingredients in the large bowl and toss everything gently until it is thoroughly coated.
⏱️ 2 min
- 5
Cover the pasta salad and chill in the refrigerator for at least 1 hour to allow the flavors to meld. Before serving, stir the salad again.
⏱️ 60 min
- 6
Top with the remaining 1/4 cup Cotija cheese, a little extra fresh cilantro (as needed), and a sprinkle of Tajin seasoning (as needed) before serving. Enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Mexican Pasta Salad
For the Salad
- 16 ounces cavatappi pasta
- 2 cans fire-roasted corn, drained very well
- 1/2 red onion, medium, diced
- 1/2 cup fresh cilantro, chopped
- 1 jalapeño, finely diced
- 1 cup Cotija cheese, divided
For the Dressing
- 3/4 cup mayonnaise
- 1/2 cup Mexican crema, or sour cream
- 2 limes, large, squeezed for juice
- 1 garlic clove, small, pressed
- 1 teaspoon chili powder
- 1 teaspoon Tajin seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Cook the cavatappi pasta according to package directions until al dente. Once cooked, drain the pasta, rinse it thoroughly with cold water to stop the cooking process and cool it down, then ensure it drains very well.
⏱️ 10 min - 2
In a separate medium-sized bowl, whisk together the mayonnaise, Mexican crema (or sour cream), the juice from the 2 large squeezed limes, the 1 small pressed garlic clove, 1 teaspoon chili powder, 1 teaspoon Tajin seasoning, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined and smooth.
⏱️ 5 min - 3
In a large mixing bowl, combine the cooled pasta, the well-drained fire-roasted corn, the diced red onion, 1/2 cup of the chopped fresh cilantro, the finely diced jalapeño, and approximately 3/4 cup of the Cotija cheese.
⏱️ 5 min - 4
Pour the prepared dressing over all the ingredients in the large bowl and toss everything gently until it is thoroughly coated.
⏱️ 2 min - 5
Cover the pasta salad and chill in the refrigerator for at least 1 hour to allow the flavors to meld. Before serving, stir the salad again.
⏱️ 60 min - 6
Top with the remaining 1/4 cup Cotija cheese, a little extra fresh cilantro (as needed), and a sprinkle of Tajin seasoning (as needed) before serving. Enjoy!
⏱️ 3 min