Pioneer Woman Mexican Pasta Salad Recipe

This easy and delicious Mexican Pasta Salad by the Pioneer Woman is perfect for a quick and flavorful side dish or meal. Packed with creamy dressing, smoky grilled corn, fresh veggies, and zesty spices, it’s flexible enough to make with ingredients you already have. Serve it chilled for a refreshing, crowd-pleasing dish!

Ingredients Needed

For the Salad:

• 1 lb elbow macaroni, cooked according to package instructions, drained, and rinsed with cold water
• 2 ears fresh corn, husks and silks removed
• 1 (15 oz) can black beans or kidney beans, drained and rinsed
• 1/2 cup chopped black olives
• 6 Roma tomatoes (or 2 large tomatoes), chopped
• 3 green onions, sliced thin
• 1/2 red onion, finely diced
• 1/4 cup chopped fresh cilantro (optional)

For the Dressing:

• 1 cup jarred salsa (use spicy for more kick)
• 1 cup sour cream
• 1/4 cup mayonnaise
• 1 clove garlic, minced or pressed
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Juice of 2 limes (optional)

How To Make Mexican Pasta Salad Recipe

1. Grill the corn: Use a grill pan or hot skillet to lightly char the corn kernels. Let the corn cool, then cut the kernels off the cob with a sharp knife.
2. Make the dressing: In a medium bowl, whisk together the salsa, sour cream, mayonnaise, garlic, cumin, salt, and pepper. Add lime juice if desired and mix until smooth.
3. Assemble the salad: In a large bowl, combine the macaroni, grilled corn, black beans, black olives, tomatoes, green onions, red onion, and cilantro (if using).
4. Toss with dressing: Pour 3/4 of the dressing over the salad and gently toss until all the ingredients are evenly coated. Add the remaining dressing if needed.
5. Chill and serve: Cover the bowl and refrigerate for 2 hours to allow the flavors to meld. Serve cold and garnish with extra cilantro and lime wedges if desired.

Recipe Tips

• Cook macaroni perfectly: Boil the pasta until it’s just al dente. Overcooked macaroni can become too soft and lose its texture in the salad.
• Char the corn for flavor: Grilling or pan-searing the corn adds a smoky flavor that makes a big difference in taste.
• Chill the salad before serving: Let the salad sit in the fridge for at least 2 hours to blend all the flavors together.
• Adjust the dressing amount: Start with 3/4 of the dressing, then add more if needed. Too much dressing can make the salad soggy.
• Prep fresh ingredients: Use fresh tomatoes, onions, and cilantro for the best taste and crunch.

How To Store Leftovers

• Refrigerate: Put leftovers mexican pasta salad in a container with a lid and keep it in the fridge for up to 3 days.
• Reheating: Warm leftovers mexican pasta salad gently heat a portion in the microwave for 30-60 seconds, but avoid overheating to keep the veggies fresh and the dressing creamy.

Nutrition Facts

• Calories: 260 kcal
• Total Fat: 13 g
• Saturated Fat: 3 g
• Cholesterol: 10 mg
• Sodium: 300 mg
• Potassium: 120 mg
• Total Carbohydrate: 29 g
• Dietary Fiber: 4 g
• Sugars: 3 g
• Protein: 6 g

More Pioneer Woman Recipes:

• Pioneer Woman Chicken Pasta Salad Recipe
• Pioneer Woman​ Best Macaroni Salad Recipe
• Pioneer Woman Orzo Salad Recipe
• Pioneer Woman Greek Pasta Salad
• Pioneer Woman Dill Pickle Pasta Salad