Mexican Pasta Salad With Chorizo and Corn

Chef notes

This is a creamy summer pasta salad with a Mexican twist. It is familiar but spiced up with the chorizo and chiles. It can work as a meal by itself or serve it with grilled meat, sausages, burgers or smash burger tacos! Take it to a picnic or pack it for lunch.

Technique tips: Toss slightly warm pasta into the dressing, will absorb more of the flavor than cold pasta. Pasta salad can be made 1 day ahead. Cover tightly with plastic and refrigerate. You can also use grilled corn and grilled chorizo for a charred dish. Remove charred kernels from cob and chop chorizo before adding to pasta salad.