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This creamy pasta salad with roasted poblano peppers, grilled corn, and spicy chipotle peppers finished with umami packed cotija cheese is the perfect summer BBQ pasta salad to impress your guests! Plus one special secret ingredient….
What is this so called secret ingredient you ask?
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 an already close to perfect creamy pasta salad.
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.
Plus, guys, this recipe only takes a few minutes to make. And that’s even if you don’t have the corn and peppers roasted yet.
Next time you’re headed to a BBQ and need to whip up a quick dish, this creamy pasta salad is perfect. It’s easy to make and absolutely delicious!
**This pasta salad would be awesome served with these Instant BBQ Ribs made in under 60 minutes right in the Instant Pot, then caramelized to gooey goodness right on the grill!**
And people are going to love it. That is, if it even makes it to the BBQ!
You should be able to get the ingredients at your local grocery store.
The chipotle peppers typically come in a can or jar with adobo sauce. For this recipe, you want the adobo sauce that the peppers are packed in. While they should be at your local store, you can also pick them up on Amazon HERE (affiliate link – I earn a small commission to help pay for coffee to keep me motivated to run this site).
How to Make this Creamy Mexican Pasta Salad
To make the grilled corn, remove the husks and silk. Heat the grill to 400 degrees and place the corn directly on the grill. Cook, flipping every 2-3 minutes for about 6-8 minutes, or until kernels start to toast.
To roast the poblano peppers, place them directly on a hot grill (I recommend roasting them with the corn). Cook until the skin is blistered on all sides. Remove and set aside to cool. Once cool, peel the skin, remove the seeds and dice.
To cook the chorizo, place in a skillet over medium high heat and cook until browned.
Once you’ve prepared your ingredients, add them all to 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 salt to taste is necessary (the cheese has a lot of salt, so taste it first).
*For a creamier pasta salad, increase the amount of sour cream used*
Garnish with some fresh cilantro and crumbled cotija cheese.
Trying to plan for that first summer BBQ? Check out these other recipe:
Did you make this creamy Mexican pasta salad? Leave a comment below and let me know how you liked it!
Mexican Pasta Salad
- 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.
- Cook the chorizo in a skillet over medium high heat and until it's browned, about 5-7 minutes.
- 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).
- Garnish with fresh cilantro and additional crumbled cotija cheese (optional). Best served immediately at room temperature.
To Grill the Corn:
- 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.
To Roast the Poblanos:
- 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.
- Remove and place in a paper bag to cool for 10 minutes. Once cool, peel the skin and dice.
- 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 1/4 teaspoon and work up.
- Cut the onion in very small pieces so there are not large chunks of raw onion in the pasta salad.
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