Description
A vibrant and zesty pasta salad featuring sweet corn, creamy dressing, and fresh veggies, perfect for summer gatherings.
Ingredients
Scale
- 2 cups Pasta (elbow macaroni, fusilli, or penne)
- 3–4 ears Fresh corn (or frozen corn)
- 1 Red onion (finely chopped)
- 1 handful Cilantro (fresh, chopped)
- 1 cup Creamy dressing (mix of Greek yogurt, mayonnaise, lime juice, and spices)
- 1/2 cup Feta cheese (crumbled)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Drain and rinse under cold water.
- Grill or boil the corn: If using fresh corn, grill the ears for about 10 minutes until tender, or boil for 5-7 minutes. Let cool and slice off the kernels.
- Prep the veggies: In a large bowl, combine the cooled pasta, corn, red onion, and cilantro.
- Make the dressing: Whisk together Greek yogurt, mayonnaise, lime juice, cumin, and salt until smooth.
- Combine: Pour the dressing over the pasta mixture and toss well. Sprinkle feta cheese on top.
- Chill and serve: Let the salad sit in the fridge for about 15 minutes before serving.
Notes
For a heartier meal, mix in grilled chicken or black beans. This salad can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg
Keywords: pasta salad, Mexican, summer, corn, easy recipe