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+ servings
bowl of creamy pasta with cheese on top

Mexican Pasta Salad

This creamy pasta salad is made with roasted poblano peppers, grilled corn, smoky chipotle peppers and chorizo for a perfect  flavor packed summer BBQ dish!
Course Side Dish
Cuisine American, Mexican
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 servings
Calories 258kcal


  • 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


  • 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. 


  1. Roast the poblano peppers and grill the corn the day before to save time when making the pasta salad. 
  2. Remove the seeds and stems from the poblano before roasting. This prevents you from having to clean them after they are roasted.
  3. Place the roasted poblanos in a paper bag for about 10 minutes after roasting to help the skin loosen.
  4. Mix the pasta salad with your hand or toss with a large fork to prevent smashing the pasta.
  5. Add additional sour cream if you'd like your pasta to be creamier.
  6. 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. 
  7. Cut the onion in very small pieces so there are not large chunks of raw onion in the pasta salad. 


Serving: 1cup | Calories: 258kcal | Carbohydrates: 25g | Protein: 9g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 353mg | Potassium: 159mg | Fiber: 1g | Sugar: 2g | Vitamin A: 545IU | Vitamin C: 25.1mg | Calcium: 103mg | Iron: 0.8mg