Cold Pasta Salad Tostadas with La Fregona® Mexican Street Corn

Cold Pasta Salad Tostadas with La Fregona® Mexican Street Corn

If you've got pasta salad at home, you need to make these Cold Pasta Salad Tostadas with La Fregona Mexican Street Corn. Creamy macaroni mixed with tender potato, carrot, and savory ham is piled onto crispy tostadas and finished with our Mexican Streetcorn Chilito La Fregona. Cold, creamy, crunchy, and packed with Mexican flavor, these tostadas are an easy recipe for sharing.

Servings: 4 people (16 tostadas)
Prep time: 15 minutes
Cook time: 15 minutes
Chill time: 30 minutes

INGREDIENTS

  • 16 tostadas

  • 8 cups cooked elbow macaroni, cooled

  • 2 cups potato, cooked and diced

  • 2 cups carrot, cooked and diced

  • 2 cups ham, diced

  • 1 1/3 cups mayonnaise

  • 1 1/3 cups Mexican crema

  • 1 1/2–2 tsp salt, to taste

  • 1 1/2–2 cups La Fregona Original Mexican Streetcorn Chilito Sauce, divided

INSTRUCTIONS

  1. Cook the vegetables: Boil the diced potato and carrot separately until tender but still firm. Drain well and let them cool completely.

  2. Make the pasta salad: In a large bowl, combine the cooled macaroni, potato, carrot, and diced ham. Gently mix so the vegetables and ham stay intact.

  3. Make it creamy: Add the mayonnaise and Mexican crema. Season with salt and gently fold everything together until the pasta and vegetables are evenly coated and creamy.

  4. Chill: Cover the bowl and refrigerate for at least 30 minutes. This allows the flavors to come together and gives you a properly chilled pasta salad.

  5. Build the tostadas: Place four crispy tostadas on each serving plate. Generously spoon the cold pasta salad onto each tostada.

  6. Add the Chilito: Drizzle La Fregona Original Mexican Streetcorn Chilito Sauce generously over the pasta salad, letting the sauce run across the creamy topping and onto the tostada.

  7. Serve: Serve immediately while the tostadas are crispy and the pasta salad is cold.

TIPS

  • Want it creamier? Add a little more mayonnaise and Mexican crema until you reach your preferred consistency.

  • Want it spicier? Add extra Chilito Sauce over the top.

  • Want it extra cold? Chill the pasta salad for up to 1 hour before assembling.

  • For the best texture: Cook the potato and carrot until tender but firm so they don't fall apart when mixed.

  • Keep them crispy: Assemble the tostadas right before serving.

  • For a more generous tostada, make sure each one gets plenty of pasta salad before adding the Chilito.

Get your Chilito Sauce at lafregona.com.