This Mexican street corn pasta salad takes everything you love about elote—sweet corn, creamy dressing, tangy cheese, and bold spices—and turns it into an easy, crowd-pleasing pasta salad.

This easy Mexican street corn pasta salad recipe is perfect for summer BBQs, potlucks, or an easy make-ahead side dish.

What is Mexican Street Corn Pasta Salad?

Mexican street corn pasta salad is inspired by elote, a popular Mexican street food made with grilled corn, creamy sauce, cheese, lime, and spices. You all loved our Mexican street grilled corn salad so we added some pasta for a hearty, flavorful side dish.

Why You’ll Love This Recipe

• Packed with bold Mexican street corn flavor
• Creamy, tangy, and slightly smoky
• Perfect for BBQs and potlucks
• Easy to make ahead
• Great as a side or a light main dish

Ingredients for Mexican Street Corn Pasta Salad

• Corn (grilled or roasted): sweet, smoky flavor (the star!)
  • TIP: Most grocery stores sell roasted corn in the freezer section which is a great shortcut!
• Butter: adds richness and helps bring out the natural sweetness of the corn
• Salt: enhances the flavor of the corn and the overall dish
• Pasta (ditalini or similar): hearty base that holds the dressing well
• Cotija Cheese: adds a salty, crumbly bite that’s classic for elote
• Avocados: add a creamy texture and fresh flavor
• Cilantro: adds a bright, herby finish
• Red Onion: adds a sharp bite and a little crunch

For the Dressing:

• Mayonnaise or Mexican Crema: adds a creamy base that coats everything evenly
• Sour Cream: adds tanginess and balances the richness
• Chili Powder: adds a mild smoky flavor and a hint of spice
• Cumin: adds warm, earthy flavor
• Lime Zest & Juice: adds brightness and a fresh citrusy kick
• Garlic: adds bold, savory depth
• Salt + Pepper: enhances and balances all the flavors

The bold flavors of ripe, juicy tomatoes marinated in balsamic vinegar with plenty of seasonings make this Tomato Pasta Salad an easy winner. And, the actual prep involved? Just ten minutes of effort. Hands-down one of the easiest pasta salads I’ve ever made.

I adore pasta salad. It’s super simple to make and a great way to use up any vegetables you have on hand. And, what I’ve learned over the years is that the right dressing makes ALL the difference. These Marinated Tomatoes are a super shortcut to a fabulous pasta salad that hits way above its weight class in the flavor department.

Tomato Pasta Salad

I’ve been marinating tomatoes this way for over 15 years now and they’ve become a summer staple in my kitchen. And once I stumbled upon using the leftover marinade as a salad dressing, it was a natural next step that led me from the tomatoes to this pasta salad.

And I’m so glad it did. I top everything off with freshly shredded parmesan for a touch of that cheesy, nutty goodness. I love the way that a generous handful of parsley brightens the whole salad with herb-y freshness too.

Once you’ve made this salad, you’ll likely agree that this salad deserves it’s place in the dinner rotation.

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Creamy ranch dressing coats every bite of pasta and vegetables in this Bacon Ranch Pasta Salad. Sprinkled throughout with bacon and cheddar cheese, my kids went absolutely nuts over this salad.

I love making pasta salads and there is no end to the ways that we make them fun and interesting! (I’m looking at you, Deviled Egg Pasta Salad!) I made this pasta salad for the first time about 10 years ago and my kids dove into this for second helpings lightning fast. They polished off almost the entire recipe in one sitting!

Bacon Ranch Pasta Salad

I enjoy having easy recipes like this one at my fingertips for nights when it’s too hot to even think about being in the kitchen. A few minutes spent in the kitchen after breakfast and you’ll have dinner ready whenever you are hungry for it.

This salad is a frequent request on our meal plan. And I have to think ahead and stash a portion for myself in the back of the refrigerator if I want to have some left for my lunch the following day.

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Tired of the same pasta recipes? You’ll love my quick and easy roasted red pepper pasta recipe! It’s so creamy and satisfying that you’ll be moving it into your regular dinner rotation!

This simple pasta recipe is a fun way to switch up your weeknight pasta rotation, because the roasted red pepper sauce is lightly creamy, tangy, and filled with a sweet and smoky flavor with minimal effort from you!

I am going to have to quote the pioneer woman here…”GROAN”. Seriously, this roasted red pepper pasta is all too delicious. Roasted red peppers really make this dish. Don’t be put off by roasting your own peppers, it really is worth it and not as complicated as it may sound.

The first time I made this recipe, I used whole wheat rigatoni, and although I couldn’t keep my finger out of the sauce, the whole wheat pasta just didn’t work for me. Don’t get me wrong, I LOVE whole wheat pasta, but some sauces just need something else.

This time we used orecchiette and it was like little pockets of heaven!!!!!!! We really liked it a lot more than the rigatoni. I love how they hold the sauce and are still so light. This recipe really is a must try. Let me know how it goes!

Ingredients for Red Pepper Pasta

• Red Bell Peppers: The star of the sauce—roasted for sweetness and smoky depth, giving the pasta its rich flavor and vibrant color.
• Pine Nuts: Add nuttiness and natural creaminess when blended into the sauce; also give a subtle, buttery flavor.
• Pasta (orecchiette or campanelle): Both shapes hold sauce beautifully—their curves and nooks catch the creamy roasted pepper mixture for maximum flavor in every bite.
• Olive Oil: Adds richness, carries the flavors of garlic and shallot, and helps create a silky sauce.
• Shallot: Sweeter and milder than onions, shallots add gentle depth and balance to the sauce.
• Garlic: Brings savory, aromatic flavor that enhances the peppers and ties the sauce together.
• Salt: Essential for balancing sweetness, enhancing flavor, and seasoning the pasta water.
• Heavy Cream: Makes the sauce super smooth, creamy, and comforting while balancing the roasted pepper’s acidity.
• White Wine or Cooking White Wine: Adds acidity and brightness, cutting through the richness and giving a subtle complexity to the sauce.
• Parmesan Cheese: Brings salty, nutty flavor and helps thicken the sauce while adding that irresistible cheesy finish.
• Basil: Adds freshness and a pop of herbal brightness that balances the creamy, smoky, savory flavors.

How to Make Roasted Red Pepper Pasta

Our family’s Roasted Red Pepper Pasta is an easy weeknight meal for when you’re in a hurry. All you

Crisp vegetables, creamy pasta, and a delightfully spicy chipotle dressing collide in this Southwest Pasta Salad. Between the ease of prep and how well it keeps in the fridge, this recipe has been on repeat in my kitchen lately.

Frankly, I adore a good pasta salad. They are so perfectly versatile! I mean, I have dozens of them on this site alone. And, I’ve loved using our family’s classic chipotle ranch recipe for salads, burgers, and more for years now. So, it was only a matter of time until I crafted a pasta salad around that spicy and tangy dressing. This salad makes those flavors shine!

Southwest Pasta Salad

Friends, I can’t stop coming back to this dish. Between the textural contrast of crunchy vegetables and creamy pasta, and the flavors of tart lime and spicy chipotle peppers, every single bite stays fresh and interesting. No matter how many times this meal shows up at the dinner table, my boys will always be up for seconds.

And, on those nights when we do have leftovers, this pasta salad keeps very well in the refrigerator for several days. It’s become one of my favorite lunch options when I need to grab something quick and easy.

Ingredients and Substitutions

Pasta – I typically use ditalini for this pasta salad. Tiny pasta is the move for almost any pasta salad because it holds plenty of sauce, and is already