Description
A vibrant and flavorful pasta salad bursting with the taste of summer corn and refreshing veggies.
Ingredients
Scale
- 1 pound pasta (any bite-sized kind, preferably rotini)
- 4 medium ears of corn, grilled and kernels cut off (or frozen corn)
- 1 red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- 1 avocado, diced
- 1/2 cup cilantro, chopped
- Lime juice from 2 limes
- 1 cup sour cream or Greek yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon chili powder
- Salt and pepper, to taste
Instructions
- Boil the pasta according to package directions and drain. Rinse with cold water.
- Grill the corn until charred or thaw frozen corn, then let cool.
- In a large bowl, combine corn, red onion, cherry tomatoes, bell pepper, avocado, and cilantro.
- In a separate bowl, whisk together sour cream (or Greek yogurt), mayonnaise, chili powder, and lime juice. Season with salt and pepper.
- Add the cooked pasta to the veggie mix and drizzle the dressing over. Gently toss to combine.
- Cover and chill in the fridge for at least 30 minutes to allow flavors to meld.
- Serve and enjoy!
Notes
For an extra kick, add jalapeños or hot sauce. Consider adding crumbled feta or cotija cheese for richness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing and Chilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg