Fiesta Corn Pasta Salad Recipe

Introduction

This Fiesta Corn Pasta Salad is a colorful, creamy dish perfect for potlucks or family gatherings. With a blend of sweet corn, zesty Rotel, and rich cheddar cheese, it offers a delightful combination of flavors and textures. It’s easy to prepare and sure to be a crowd-pleaser.

Ingredients

• 8 oz small shell pasta (cooked, drained, and rinsed with cold water)
• 30 oz whole kernel corn (two 15 oz cans, well-drained)
• 10 oz can Rotel (hot, mild, or lime jalapeño — drained)
• 1 cup mayonnaise
• 8 oz sour cream
• 4 green onions (chopped)
• 2 cups shredded cheddar cheese

Instructions

1. Step 1: Cook the pasta according to package directions. Drain and rinse under cold water until fully cooled, then set aside.
2. Step 2: In a large bowl, combine the drained corn, drained Rotel, and chopped green onions.
3. Step 3: In a separate bowl, mix together the mayonnaise and sour cream until smooth. Add this mixture to the corn mixture and stir well to combine.
4. Step 4: Fold in the shredded cheddar cheese until evenly distributed throughout the salad.
5. Step 5: Add the cooled pasta and gently stir until everything is fully mixed and coated with the dressing.
6. Step 6: Cover the salad and chill in the refrigerator for 1 to 2 hours before serving to allow flavors to meld.
7. Step 7: Stir the salad before serving and enjoy your festive pasta salad!

Tips & Variations

• For extra crunch, add chopped bell peppers or celery to the salad.
• Use a mild Rotel if you prefer less heat, or try the lime jalapeño version for a fresh twist.
• Swap sour cream with Greek yogurt for a tangier, lighter dressing.
• Make the salad a day ahead to enhance the flavors even more.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. It’s best enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of canned?

Yes, fresh corn can be used. Simply cook and cut the kernels off the cob, then drain any excess moisture before adding to the salad.

Can this salad be made vegan?

You can make a vegan version by substituting the mayonnaise and sour cream with plant-based alternatives and using a dairy-free cheese or omitting the cheese altogether.

Fiesta Corn Pasta Salad Recipe

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★★★★★

4.8 from 128 reviews

Fiesta Corn Pasta Salad is a vibrant and creamy cold salad combining tender small shell pasta, sweet corn, spicy Rotel tomatoes, and sharp cheddar cheese, all coated in a tangy mixture of mayonnaise and sour cream. Perfect for picnics, barbecue sides, and potlucks, this refreshing dish offers a delightful balance of flavors and texture with a slight kick from the Rotel.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 25 minutes
• Yield: 6–8 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Base

• 8 oz small shell pasta (cooked, drained, and rinsed with cold water)
• 30 oz whole kernel corn (two 15 oz cans, well-drained)
• 10 oz can Rotel (hot, mild, or lime jalapeño, drained)
• 4 green onions (chopped)
• 2 cups shredded cheddar cheese

Dressing

• 1 cup mayonnaise
• 8 oz sour cream

Instructions

1. Cook Pasta: Cook the small shell pasta according to the package directions until al dente. Drain the pasta and rinse under cold water until fully cooled to stop the cooking process and prevent sticking. Set aside.
2. Combine Corn Mixture: In a large bowl, add the well-drained whole kernel corn, drained Rotel tomatoes, and chopped green onions. Stir to combine all ingredients evenly.
3. Prepare Dressing: In a separate bowl, whisk together the mayonnaise and sour cream until smooth and creamy. This will provide the rich base for the salad.
4. Mix Dressing with Corn Mixture: Pour the dressing over the corn and Rotel mixture, stirring well to ensure everything is evenly coated with the creamy dressing.
5. Add Cheese: Gently fold in the shredded cheddar cheese so that it is evenly distributed throughout the salad, adding a rich and sharp flavor dimension.
6. Combine Pasta: Add the cooled pasta to the bowl and gently stir to combine all ingredients thoroughly, ensuring the pasta is fully coated with the dressing and mixed with the other components.
7. Chill Salad: Cover the bowl and refrigerate the pasta salad for 1-2 hours. Chilling allows the flavors to meld together and makes the salad refreshing to serve.
8. Serve: Before serving, stir the salad again to redistribute any dressing or ingredients that may have settled. Serve cold.

Notes

• For a less spicy version, use mild Rotel tomatoes instead of hot or lime jalapeño.
• Make sure to rinse the pasta with cold water to cool it and prevent overcooking.
• Adjust the amount of mayonnaise or sour cream based on your preferred creaminess level.
• This salad can be made a day in advance for better flavor melding.
• Add chopped fresh cilantro or a squeeze of lime for additional freshness if desired.
• Use gluten-free pasta to make this recipe gluten-free if needed.

Keywords: Fiesta Corn Pasta Salad, pasta salad, corn salad, American salad, picnic salad, mayonnaise pasta salad