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creamy mexican ham pasta

Mexican Pasta Salad With Ham

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 1 hour
Course Salad
Cuisine Mexican
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Medium bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Wooden spoon or spatula
  • 1 plastic wrap or airtight container

Ingredients
  

  • 12 ounce pasta shells small
  • 1 tablespoon salt for boiling water
  • 1 cup ham cooked diced
  • 1 cup black beans canned drained and rinsed
  • 1 cup corn kernels canned drained
  • 1 cup cherry tomatoes halved
  • 1 cup bell pepper diced mixed colors
  • 1/3 cup red onion finely chopped
  • 1/4 cup pickled jalapeños chopped
  • 1/2 cup cheddar cheese shredded
  • 1/4 cup fresh cilantro chopped
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoon lime juice fresh
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon sugar optional

Instructions
 

  • Bring a large pot of salted water to a boil and cook the pasta shells according to package directions until al dente.
  • Drain the pasta in a colander, rinse under cold water until completely cool, and let it drain very well.
  • In a large mixing bowl, add the cooled pasta, diced ham, black beans, corn, cherry tomatoes, bell pepper, red onion, pickled jalapeños, cheddar cheese, and cilantro.
  • In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, olive oil, cumin, chili powder, smoked paprika, garlic powder, salt, black pepper, and sugar until smooth.
  • Pour the dressing over the pasta mixture and gently toss with a wooden spoon or spatula until everything is evenly coated.
  • Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
  • Cover the bowl with plastic wrap or transfer the salad to an airtight container.
  • Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld and the salad to chill.
  • Before serving, give the salad a gentle stir and add a splash of lime juice or a spoonful of mayonnaise if it seems dry.
  • Serve chilled, garnished with extra cilantro and a few sliced jalapeños if desired.

Notes

For best results, make sure the pasta is fully cooled and well-drained before mixing so the dressing clings instead of watering down, and chop all mix-ins into small, even pieces for a balanced bite. You can adjust the heat by increasing or reducing the jalapeños and chili powder, or substitute mild green chiles for a gentler flavor. This salad keeps well for up to 3 days in the refrigerator, though you may want to refresh it with a bit more lime juice or mayonnaise just before serving. Feel free to swap ham for cooked chicken, turkey, or omit the meat entirely for a vegetarian version, and experiment with different beans, cheeses, or crunchy add-ins like diced cucumber or radishes to suit your taste.
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