Spicy Mexican Pasta Salad Recipe - Went Here 8 This (2024)

By Danielle on June 28, 2019, Updated January 28, 2024 24 Comments

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This Mexican Pasta Salad with roasted poblano peppers, grilled corn, spicy chorizo and spicy chipotle peppers finished with umami packed cotija cheese is the perfect summer BBQ pasta salad to impress your guests!

This recipe was originally posted in June 2018. It has been updated for photos and content.

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!

Plus, guys, this recipe takes minimal time 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 Ribsmade 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!

What Makes This Salad Amazing?

1. The roasted poblano peppers and grilled corn add a smoky component to the dish;
2. The sour cream adds the perfect tanginess;
3. The chorizo adds a hint of spice and the most amazing umami flavor;
4. The cotija cheese adds the perfect amount of saltiness to the pasta salad.
5. 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.

Ingredients

To make this recipe, you will need the following ingredients:

• Poblano Peppers
• Corn
• Sour Cream
• Macaroni
• Chorizo
• Chipotle Peppers
• Lime
• Red Onion
• Fresh cilantro
• Cotija cheese

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

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

I recommend removing the seeds and stems 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 below photo)

Remove and place in a paper bag to cool for 10 minutes. 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

1. Cook the pasta according to the package instructions. Drain and rinse with cool water to remove excess starch and prevent it from continuing to cook.
2. Grill the corn and remove it from the cob according to the instructions above.
3. Roast, peel and dice the poblano peppers according to the above instructions.
4. Cook the chorizo in a skillet over medium high heat and until it's browned, about 5-7 minutes.
5. 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).

Expert Tips

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.

Frequently Asked Questions:

1. 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.
2. 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.
3. 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.
4. 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.

Serving Options

• Start with this Grilled Peach Salad;
• Serve it with these goat cheese stuffed Buffalo Burgers or these grilled Cornish Game Hens;
• Finish with these Grilled Fruit Kebabsor this No-Bake Lemon Chiffon Pie.

More Summer BBQ Recipes

• Jamaican Jerk Grilled Eggplant Recipe;
• This Grilled Flat Iron Steak has the most amazing Korean marinade;
• These Grilled Cornish Game Hens with a spicy Thai marinade are incredible;
• Head over and check out ALL the summer Grilling Recipes!

Did you make this creamy Mexican pasta salad? Leave a comment below and let me know how you liked it!

Recipe

Check out these other Mexican Recipes

• Homemade Fresh Tomato Salsa
• Slow Cooker Pork Carnitas
• Mexican Chocolate Shortbread Cookies