Mexican Pasta Salad Recipe (Creamy, Smoky & Perfect for BBQs)

Name: Mexican Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 8 oz. elbow macaroni (cooked and drained); 2 ears corn (grilled and removed from the cob); 2 poblano peppers (roasted, peeled and diced); 1 chipotle pepper (diced or pureed); 6 oz. pork chorizo; 1 tbsp. fresh lime juice; 1/4 red onion (minced); 1/4 cup cilantro (chopped); 3/4 cup sour cream; 4 oz. Cotija cheese (crumbled)

This mexican pasta salad recipe is creamy, smoky, and packed with bold flavors from grilled corn, roasted poblanos, and spicy chorizo. It’s the kind of side dish that steals the show at any cookout.

If you're planning a summer BBQ, this pairs perfectly with 👉 Thai BBQ Pork Ribs — the smoky, savory flavors balance beautifully with this creamy pasta salad.

Come on, you guys know I wouldn't be able to resist adding a little meaty goodness to this creamy pasta salad. The chorizo adds the perfect touch to this already close to perfect creamy pasta salad recipe.

The roasted corn and poblano peppers, along with the smoky chipotle peppers and chorizo make for the most delicious macaroni salad for that summer BBQ. It goes amazing with this sous vide pulled pork!

bowl of macaroni with a creamy sauce, peppers, chorizo and sprinkled with crumbly cheese

What is Mexican Pasta Salad?

A mexican pasta salad recipe is a fusion-style dish combining traditional pasta salad with bold Mexican-inspired ingredients like chorizo, lime, cilantro, roasted peppers, and cotija cheese.

It’s creamy, slightly spicy, smoky, and perfect for warm-weather meals.

Jump to:

What is Mexican Pasta Salad?
Why This Recipe Works
Why This Mexican Pasta Salad Recipe is Better Than Store-Bought
What is My Take on Elote Pasta Salad?
Ingredients
Key Ingredients
Step By Step Instructions
How to Get the Best Texture
Common Mistakes to Avoid
Variations
What to Serve With Mexican Pasta Salad Recipe
Expert Tips
Frequently Asked Questions:
Storage + Meal Prep
Final Thoughts on This Mexican Pasta Salad Recipe
More Summer BBQ Recipes
Recipe
Check out these other Mexican Recipes
💬 Comments

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Why This Recipe Works

The roasted poblano peppers and grilled corn add a smoky component to the dish;
The sour cream adds the perfect tanginess;
The chorizo adds a hint of spice and the most amazing umami flavor;
The cotija cheese adds the perfect amount of saltiness to the pasta salad.
Most of the ingredients can be prepared ahead of time, making putting the salad together incredibly quick and easy when you're ready to serve it.

Why This Mexican Pasta Salad Recipe is Better Than Store-Bought

Made with fresh, real ingredients
No preservatives or fillers
Customizable spice level
Better texture (no soggy pasta)
Deep, smoky flavor from grilled and roasted components

What is My Take on Elote Pasta Salad?

This recipe is inspired by Mexican street corn (elote) but turned into a hearty, satisfying pasta salad.

By adding chorizo and pasta, it becomes a complete, flavor-packed side dish perfect for BBQ spreads.

Ingredients

👉 Scroll down to the recipe card for a printable version of ingredients and instructions.

8 oz. elbow macaroni cooked and drained
2 ears corn grilled and removed from the cob
2 poblano peppers roasted, peeled and diced
1 chipotle pepper diced or pureed
6 oz. pork chorizo
1 tbsp. fresh lime juice
¼ red onion minced
¼ cup cilantro chopped
¾ cup sour cream
4 oz. Cotija cheese crumbled

Key Ingredients

Chorizo – adds smoky, spicy richness
Poblano peppers – mild heat with roasted depth
Cotija cheese – salty and crumbly
Chipotle pepper – deep smoky heat
Grilled corn – sweet, charred flavor

Step By Step Instructions

Pro Tip: I typically like to roast the poblano peppers and grill the corn in advance so I can throw the pasta salad together in just a few minutes. However, it can be done at the same time as well.

How to Grill Corn

Step1: To make the grilled corn, remove the husks and silk. Heat the grill to 500 degrees and place the corn directly on the grill. Cook, flipping every 3-5 minutes for about 15 minutes, or until kernels start to toast. Let the corn cool and use a knife the cut the kernels off, starting at the top and cutting down.

Learn more about how to grill corn on the cob in this post from The Stay At Home Chef.

How to Roast Poblano Peppers

Step1: I recommend removing the seeds and stem before you start so it's easier to clean the peppers. Once the seeds are removed, place them on a 500 degree+ grill and roast until the skin is blistered on all sides. (note - I had not removed the seeds and stems in the above photo)

Step2: Remove and place in a paper bag to cool for 10 minutes. Once cool, peel the skin and dice. The paper bag helps the skin loosen from the peppers and makes them easier to peel. Once cool, peel the skin and dice.

Learn more about how to roast peppers in this article from Culinary Hill.

Assembly Instructions

Step1: Cook the pasta according to the package instructions. Drain and rinse with cool water to remove the excess starch and prevent it from continuing to cook.

Step2: Cook the chorizo in a skillet over medium high heat and until it's browned, about 5-7 minutes.

Step3: Combine all the ingredients in a large bowl and mix well to combine. Using your hands will be much easier, and you'll be less likely to smash the pasta. Add additional salt to taste if necessary (the cheese has a lot of salt, so taste it first).

bowl of mexican pasta salad sprinkled with crumbly cheese and pieces of roasted peppers

Step4: Garnish with fresh cilantro and additional crumbled cotija cheese (optional). Best served immediately at room temperature.

How to Get the Best Texture

Rinse pasta to stop cooking
Let ingredients cool before mixing
Avoid overmixing
Serve at room temperature

Common Mistakes to Avoid

Overcooking pasta
Not draining excess grease from chorizo
Skipping lime juice
Adding too much salt before tasting
Mixing while ingredients are hot

Variations

Add black beans for extra protein
Swap sour cream for Greek yogurt
Use grilled chicken instead of chorizo
Add diced avocado before serving

What to Serve With Mexican Pasta Salad Recipe

These pair perfectly with the smoky and creamy flavors:

👉Thai BBQ Pork Ribs

👉Authentic Tacos De Pollo (Mexican Shredded Chicken Tacos)

👉Tacos De Camaron (Mexican Shrimp Tacos)

2 bowls of pasta with cheese corn and peppers, plus fresh limes, peppers and corn husk in the background

Expert Tips

Roast the poblano peppers and grill the corn the day before to save time when making the pasta salad.
Remove the seeds and stems from the poblano before roasting. This prevents you from having to clean them after they are roasted.
Place the roasted poblanos in a paper bag for about 10 minutes after roasting to help the skin loosen.
Mix the pasta salad with your hand or toss with a large fork to prevent smashing the pasta.
Add additional sour cream if you'd like your pasta to be creamier.
The cotija cheese has a lot of salt, but you can add additional salt to taste at the end if necessary. Start with ¼ teaspoon and work up.
Cut the onion in very small pieces so there are not large chunks of raw onion in the pasta salad.

Frequently Asked Questions:

Does pasta salad need to be refrigerated?

Yes, this pasta salad should be stored in an airtight container in the fridge for up to 3 days.

Can I make pasta salad ahead of time?

To make this ahead of time, prepare all the ingredients, except for the sour cream and cheese and store in an airtight container in the fridge overnight. When ready to serve, mix in the sour cream and the cheese and serve garnished with cilantro.

Can I freeze pasta salad?

I do not recommend freezing this pasta salad. The sour cream does not freeze well and the pasta will become mushy.

Can pasta salad be heated?

This Mexican pasta salad recipe is best served at room temperature or chilled. I do not recommend heating it up.