Ingredients
Scale
- 8 ounces Pasta (rotini or penne), cooked al dente; use gluten-free pasta if needed
- 1 cup Diced ham, leftover cooked ham or deli-style ham works well
- 1 cup Cherry tomatoes, halved; use grape tomatoes as an alternative
- 1 cup Corn (fresh, canned, or frozen), char grilled corn deepens flavor
- 1 cup Bell pepper, diced (red or green), red is sweeter; green adds sharper bite
- 1/2 cup Red onion, diced; soak in cold water for milder flavor if desired
- 1/2 cup Mayonnaise; use light mayo or Greek yogurt for a lighter dressing
- 1/2 cup Sour cream; creates tang and creaminess
- 1 tablespoon Taco seasoning, store-bought or homemade
- Salt and pepper, to taste
- Fresh cilantro, for garnish; chopped
Instructions
- Cook the pasta according to package instructions using well-salted water. Drain and rinse briefly under cool water.
- Combine diced ham, cherry tomatoes, corn, bell pepper, and red onion in a large bowl.
- Mix mayonnaise, sour cream, taco seasoning, salt, and pepper in a small bowl until smooth.
- Add the cooled pasta to the vegetable mixture and fold gently.
- Pour the dressing over the pasta salad and toss to coat evenly.
- Chill the salad in the refrigerator for at least 30 minutes.
- Garnish with fresh cilantro before serving.
Notes
Cook pasta al dente and chill properly to retain texture. Adjust seasoning after chilling if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: Mexican-American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 30mg
Keywords: pasta salad, Mexican salad, summer salad, barbecue, cold pasta dish