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Tex Mex Pasta Salad

Tex Mex Pasta Salad

Charlotte Hancey
Every single Tex Mex ingredient that I could think of is in this pasta salad and it's an irresistable flavor bomb!
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Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Side Dish
Cuisine Tex-Mex
Servings 10


  • 16 oz bowtie pasta
  • 1 (11 oz) can Mexicorn, drained
  • 4 oz sliced black olive, drained
  • 1/3 cup pickled jalapenos, diced
  • 8 oz cheddar cheese, diced in small cubes
  • 8 slices bacon, cooked and crumbled
  • 1 bunch green onions, diced
  • 1 cup fresh tomatoes, diced
  • 1/2 cup cilantro, chopped

For the dressing:

  • 1 1/4 cup mayonnaise
  • 1/2 cup sour cream
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1 teaspoon granulated sugar
  • 1/4 cup fresh lime juice
  • 1-2 tablespoons pickled jalapeno juice (optional)
  • 3/4 teaspoon salt
  • freshly ground black pepper, to taste


  • Cook pasta according to package dirctions. Drain and set aside.
  • In a large mixing bowl, make dressing by whisking together all listed dressing ingredients.
  • Add all remaining ingredients to the bowl (pasta, veggies, cheese, etc) and toss to combine. Taste and add more salt if desired. Cover and refrigerate until ready to serve.
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