Mexican Ham Pasta Salad.”

This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a small commission. Thank you! Read our disclosure policy

Mexican pasta salad is made with pasta, bell pepper, corn, ham, cheese, pickled jalapenos, cilantro, and a cream sauce. Serve it at your next get-together or as a side dish for any meal.

A large scoop of Mexican ham pasta salad in a white bowl.

WANT TO SAVE THIS RECIPE?

Enter your email below & we’ll send it to your inbox. Plus get great new recipes from us every week!SAVE

This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a small commission. Thank you! Read our disclosure policy here.

Table of Contents

This is a simple recipe for any time of year, a delicious way to use up that leftover Easter ham or take it to a summer potluck.

Why this recipe works

This salad is delicious for a simple side dish or even a light main dish. It’s a summer salad with lots of Mexican flavor that tastes better the next day like my Dill Pickle Pasta Salad. Like my Deviled Egg Macaroni Salad, or my Greek Tortellini Pasta are pasta salad recipes that are perfect for potlucks and outdoor gatherings.

Ingredients for this recipe

Ingredient Notes

Pasta:I use elbow macaroni noodles but you can use any type you prefer.
Mexican Crema: It’s a Mexican sour cream but you can use regular sour cream if you prefer.
Mayonnaise: I prefer Best Food’s or Hellmann’s.
Bell pepper: You can use a green instead of a red bell pepper.
Corn: Frozen or canned both work great.
Ham: No leftover ham? Grab a ham steak or some deli ham.
Jalapenos: Pickled jalapeños not only add heat but fantastic flavor.
Cilantro: if you hate fresh cilantro you can add in some flat-leaf parsley.

How to make this recipe

Step I: Cook the pasta according to the package directions. I like al dente pasta.
Step 2: In a small bowl mix together the mayo and Crema until combined.

Step 3: In a large bowl add all the other ingredients, creamy dressing and toss with the cooked macaroni until combined.
Step 4: Chill for at least a couple of hours.

Recipe tips

You can use green bell pepper instead of red bell pepper.
I used cheddar cheese but Monterey Jack or mozzarella also works great.
Best Foods or Hellman’s are always my choice for mayonnaise.
If your cold pasta salad is a little dry the next day mix in a couple tablespoons of mayonnaise to freshen it up.