Street Corn Pasta Salad
A fresh, flavorful Street Corn Pasta Salad perfect for summer lunches, dinners, or festive gatherings. Easy, quick, and vegetarian-friendly.
Ingredients
- 2 cups Pasta Penne rotini, or your choice, cooked and cooled
- 2 cups Corn kernels Fresh frozen, or grilled for extra flavor
- 1/2 cup Red bell pepper Diced
- 1/2 cup Cherry tomatoes Halved
- 1/4 cup Red onion Finely chopped
- 1/4 cup Fresh cilantro Chopped
- 1/2 cup Feta cheese Optional
- 1/4 cup Mayonnaise or Greek yogurt Dressing base
- 1 tbsp Lime juice Freshly squeezed
- 1 tsp Chili powder Adjust to taste
- 1/2 tsp Smoked paprika Optional for smoky flavor
- - - Salt and pepper To taste
Instructions
- Cook the pasta according to package instructions. Drain and rinse under cold water. Set aside.
- Prepare the corn: grill, roast, or sauté until slightly charred. Let it cool.
- Make the dressing: Mix mayonnaise (or Greek yogurt), lime juice, chili powder, smoked paprika, salt, and pepper.
- Combine salad ingredients: In a large bowl, mix pasta, corn, bell pepper, cherry tomatoes, red onion, and cilantro.
- Add dressing: Pour over the salad and toss gently to coat evenly.
- Optional cheese: Fold in feta cheese if using.
- Chill and serve: Refrigerate for at least 30 minutes. Serve cold or at room temperature.
Notes
- Use fresh corn for maximum sweetness and flavor.
- Adjust chili powder to taste for mild or spicy versions.
- Add avocado or black beans for extra protein and creaminess.
- Great for meal prep; keeps well in the fridge for 2-3 days.