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jalapeño corn pasta salad

Easy Jalapeño Corn Pasta Salad

Delicious Easy Jalapeño Corn Pasta Salad recipe with step-by-step instructions.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 1800
Ingredients Method

Ingredients
  

For the salad
  • 2 1/2 cups rotini pasta
  • 3 cups grilled corn
  • 4 green onions, thinly sliced
  • 1/2 bunch fresh cilantro, chopped
  • 2 tbsp jalapeño, finely diced (seeded for less heat)
  • 8 slices thick-cut bacon, cooked crispy and crumbled
  • 1/2 cup Cotija cheese, crumbled
  • 1 large avocado, diced into 1/2-inch cubes
  • 3/4 cup black beans, rinsed and drained
For the dressing
  • 1/2 cup mayo
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp cumin
  • 1 1/2 tsp sriracha
  • 1 tsp honey
  • 2 limes (zested and juiced to make 3-4 tbsp)
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Method
 

  1. While the water is coming to a boil for the pasta, whisk together the mayo, chili powder, smoked paprika, cumin, sriracha, lime zest, lime juice, sea salt, and cracked black pepper in a bowl. I like to make the dressing first so the flavors can meld slightly while you're handling the other components, and it's one less thing to worry about during assembly. Set aside at room temperature.
  2. Bring 12 cups of salted water to a boil in a large pot. Add the rotini pasta and cook according to package directions until just al dente. Drain the pasta in a colander and spread it on a baking sheet or large bowl to cool and dry slightly—this prevents it from clumping and allows it to absorb the dressing better later.
  3. While the pasta cools, prepare your mise en place: thinly slice the green onions, chop the cilantro, finely dice the jalapeño (removing seeds if you prefer less heat), dice the avocado into 1/2-inch cubes, and crumble the cooked bacon. I recommend prepping the avocado last and tossing it gently with a squeeze of lime juice to prevent browning. Rinse and drain the black beans, and have the grilled corn, Cotija cheese ready to go.
  4. In a large bowl, combine the cooled pasta with the grilled corn, green onions, cilantro, jalapeños, black beans, bacon, and Cotija cheese. Gently fold everything together to distribute the ingredients evenly. The pasta should still be slightly warm or at room temperature at this point, which helps it absorb the dressing.
  5. Pour the dressing from Step 1 over the pasta mixture and stir gently but thoroughly to coat all components. Add the diced avocado last and fold it in carefully to keep the pieces intact and avoid over-mixing. Taste and adjust seasoning if needed—you may want an extra squeeze of lime juice for brightness.
  6. Transfer the salad to a serving dish and refrigerate for at least 30 minutes before serving, which allows the flavors to meld beautifully. If making ahead, wait to add the avocado until just before serving to maintain its texture and prevent browning. The salad tastes even better the next day as the dressing continues to be absorbed.