This Gluten Free Mexican Pasta Salad is a delicious pasta salad recipe with a Mexican spin on it. It’s perfect for a summer dish! I love a good pasta salad. Add Mexican flavors and make it gluten free, even better! The Gluten Free Mexican Pasta Salad is perfect for a Mexican theme meal or for a summer party. I brought it to a Mexican themed luncheon at work the other day and it was a nice change from the typical mexican dishes. This recipe was inspired by Macy Blackwell’s Elote Salad recipe on Instagram.
Ingredients for Gluten Free Mexican Pasta Salad
- Gluten freee pasta
- I chose to use the Jovial Farfalle Gluten Free Pasta for this salad. You could use any pasta you prefer. I also really like Gluten Free Barilla Rotini Pasta. This gluten free pasta package has a combination of the Barilla rotini and farfalle pasta. These are my two favorite brands of gluten free pasta.
- Roasted corn – you can use a frozen bag or make your own using corn on the cob
- Cotija Cheese
- Cilantro
- Ingredients for the sauce: sour cream, mayo, olive oil, smoked paprika, cumin, chipotle powder, chili powder, garlic powder, salt, pepper
- Lime juice
How to Make Gluten Free Mexican Pasta Salad
Mix the sauce ingredients together in a small bowl. Combine the cooked pasta and sauce together. Then, add the rest of the ingredients to the pasta. Mix well, then top with extra cheese as garnish.
Check out my 65 Gluten Free Snacks- at Home, Work, or Traveling on Flights, Road Trips, and Hotel Stays!
Gluten Free Mexican Pasta Salad
Ingredients
- 16 oz gluten free pasta Barilla Gluten Free Rotini Pasta or Jovial 100% Organic Gluten Free Brown Rice Farfalle, 12 oz – Walmart.com
- 12-16 oz roasted corn frozen works fine or roast your own corn on the cobs
- 1 cup cotija cheese
- 1/3 cup fresh cilantro chopped
- 3 tbsp lime juice
Sauce Ingredients
- 1 1/2 cup sour cream Plain Greek Yogurt or whipped cottage cheese will also work
- 1 1/2 cup mayo
- 2 tbsp olive oil
Mexican Seasoning Ingredients
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp smoked paprika
- 1 tsp cumin
- 1 tsp chipotle powder
- 2 tsp chili powder
- ¼ tsp salt
- ⅛ tsp pepper
Instructions
- Cook 16 oz gluten free pasta according to package instructions.
- In a medium mixing bowl, combine sauce ingredients: 1 1/2 cup sour cream, 1 1/2 cup mayo, 2 tbsp olive oil. Add seasonings: 1 tsp garlic powder, 1 tsp onion powder, 2 tsp smoked paprika, 1 tsp cumin, 1 tsp chipotle powder, 2 tsp chili powder, ¼ tsp salt, ⅛ tsp pepper. Mix with whisk or spoon.
- Add sauce to the cooled pasta and mix until sauce is covering pasta.
- Add 12-16 oz roasted corn, 1 cup cotija cheese, 1/3 cup fresh cilantro, and 3 tbsp lime juice. Stir until combined. Garnish with extra cotija cheese.
- Serve immediately or store in refrigerator until ready to serve.
