Y’all know that I like to add a little Tex-Mex to any dish that I can. I have been dreaming up this salad for a while now and love how it turned out! I tried to think of as many ingredients that reminded me of home to put in this salad. Cheddar cheese, bacon, cilantro, pickled jalapenos, lime…yum! You’ll find a jar of pickled jalapenos on every table, at almost every supper, where I grew up in East Texas. Add more jalapenos if you want it spicier! Black beans would be a great addition to this pasta salad as well. My son hates beans so I was nice and left them out! This pasta salad is the perfect dish to take to all of your summer BBQs!
Tex-Mex Pasta Salad
1 (11 oz) can Mexicorn, drained
8 oz cheddar cheese, small cubes
8 slices bacon, cooked and crumbled
4 oz can sliced black olives, drained
1/3 cup pickled jalapenos, finely diced
1 bunch green onions, chopped
1 cup fresh tomatoes, diced
½ cup cilantro, chopped
1 cup mayonnaise
½ cup sour cream
1 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon sugar
¼ cup lime juice
Salt and pepper, to taste
In a large mixing bowl, make dressing by whisking together mayo, sour cream, cumin, chili powder, garlic powder, sugar, lime juice, salt, and pepper.
Add all remaining ingredients to the bowl and toss to combine. Taste and add more salt if desired. Cover and refrigerate until ready to serve.