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Street Veggie Pasta Salad

Street Veggie Pasta Salad

If you’ve ever had Mexican street corn, then you’re going to love this street veggie pasta salad recipe. This easy pasta salad recipe is a fun twist on classic street corn.
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Pasta and veggies:

  • 8 ounces large shell pasta , 1/2 of a 1lb. bag
  • ¾ cup cherry tomatoes, sliced in half
  • ½ cup red onion, diced
  • ¾ cup red bell pepper, diced
  • 1 large jalapeno, seeded, deveined and minced
  • 1 can whole kernel corn, 8.5 ounce can, drained. fresh grilled corn is the best option
  • ¼ cup queso fresco
  • 2 tablespoons cilantro, fresh chopped
  • ½ avocado, sliced thin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper


  • ½ cup mayonnaise
  • ½ cup light sour cream
  • ¼ cup cane sugar
  • 2 tablespoons white vinegar
  • 2 teaspoons Dijon mustard


  • pasta pot
  • colander
  • large mixing bowl
  • cutting board


  • Cook the pasta according to the package. Al dente is best.
  • Drain off the pasta water using a colander. Set the pasta aside to cool. You'll want it room temperature.

Prepare the dressing:

  • In a large mixing bowl, combine the mayonnaise, light sour cream, white vinegar, cane sugar, and Dijon mustard. Whisk well.

Assemble the dish:

  • Add the cooled pasta to the bowl with the dressing. Toss well and season with salt and pepper.
  • Add the tomatoes, red bell peppers, jalapeño slices, corn, and red onion.
  • Toss everything together until well coated in the dressing.
  • Cover with saran wrap and store in the refrigerator for 1 hour before serving.
  • Top with queso fresco, avocado slices, and chopped fresh cilantro when ready to serve.


Serving: 1serving, Calories: 418kcal, Carbohydrates: 49g, Protein: 9g, Fat: 21g, Saturated Fat: 5g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 18mg, Sodium: 462mg, Potassium: 377mg, Fiber: 3g, Sugar: 12g, Vitamin A: 851IU, Vitamin C: 34mg, Calcium: 77mg, Iron: 1mg