Tasty Elote Pasta Salad with Greek Yogurt – Moana’s Kitchen

why make this recipe

Elote Pasta Salad is a delightful mix of flavors that combines the classic taste of Mexican street corn with the comfort of pasta salad. Using Greek yogurt instead of heavy dressings makes it creamy without being too rich. It’s perfect for a summer picnic, a family BBQ, or a simple weeknight meal. Plus, it’s a great way to enjoy a delicious dish that’s easy to prepare and full of fresh ingredients!

how to make Tasty Elote Pasta Salad with Greek Yogurt

Ingredients:

• 1 cup Greek yogurt (I prefer Fage total 5% for the creamiest texture)
• 3 tbsp mayo
• 1.5 tsp chili powder
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1.5 limes (zested and juiced for maximum citrus punch)
• 6.7 oz rotini (I always use Barilla for a perfect al dente bite)
• 2.5 cups corn
• 2 tsp avocado oil
• 1/4 tsp chili powder
• 2.5 cups chicken (shredded into bite-sized 1-inch pieces)
• 1 cup cotija (crumbled into small chunks to distribute flavor)
• 1/2 cup cilantro
• Lime wedges

Directions:

1. Cook the rotini pasta according to package directions until al dente. Drain and set aside to cool.
2. In a large mixing bowl, combine the Greek yogurt, mayo, chili powder, garlic powder, salt, lime zest, and lime juice. Mix well until smooth.
3. In a skillet, heat the avocado oil over medium heat. Add the corn and sauté for 5-7 minutes or until it is slightly charred. Add 1/4 tsp chili powder to the corn while cooking for extra flavor.
4. Once the corn cools, add it to the mixing bowl with the yogurt mixture, followed by the cooked pasta and shredded chicken. Mix everything well.
5. Finally, fold in the crumbled cotija and chopped cilantro until evenly combined.
6. Serve with extra lime wedges on the side.

how to serve Tasty Elote Pasta Salad with Greek Yogurt

This salad is best served cold. You can enjoy it right after preparing it, but letting it chill in the fridge for an hour helps the flavors blend together even better! Serve it as a side dish at a BBQ or alongside grilled chicken for a complete meal.

how to store Tasty Elote Pasta Salad with Greek Yogurt

Store any leftover pasta salad in an airtight container in the refrigerator. It will stay fresh for about 3 days. If the salad thickens after being stored, you can mix in a little extra yogurt or lime juice to restore its creamy consistency.

tips to make Tasty Elote Pasta Salad with Greek Yogurt

• Make sure to cook the pasta al dente; it should have a slight bite to it, which helps it hold up better in the salad.
• Feel free to add more spices to suit your taste! You can include cumin or smoked paprika for a different flavor profile.
• For a vegetarian version, simply omit the chicken and add more vegetables like bell peppers or diced avocado.

variation

You can easily customize this recipe by adding black beans for extra protein, diced jalapeños for heat, or even cherry tomatoes for a pop of color. You can also substitute the cotija cheese with feta if desired.

FAQs

1. Can I use other types of pasta?
Yes! While rotini is great for holding the dressing, you can use any pasta shape you like, such as penne or shells.

2. Can I make this recipe vegan?
Absolutely! Swap Greek yogurt and mayo for a plant-based version. Use cashew cream and vegan mayo to keep the creamy texture.

3. How can I make this spicier?
To add more heat, include diced jalapeños, a sprinkle of cayenne pepper, or use a spicier chili powder in the dressing.

Elote Pasta Salad with Greek Yogurt

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• Author: jena
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A delightful mix of Mexican street corn flavors and creamy pasta salad, perfect for summer picnics and BBQs.

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Ingredients

Scale 1x2x3x

• 1 cup Greek yogurt
• 3 tbsp mayo
• 1.5 tsp chili powder
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1.5 limes (zested and juiced)
• 6.7 oz rotini
• 2.5 cups corn
• 2 tsp avocado oil
• 1/4 tsp chili powder
• 2.5 cups chicken (shredded)
• 1 cup cotija (crumbled)
• 1/2 cup cilantro (chopped)
• Lime wedges

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Instructions

1. Cook the rotini pasta according to package directions until al dente. Drain and set aside to cool.
2. Combine the Greek yogurt, mayo, chili powder, garlic powder, salt, lime zest, and lime juice in a large mixing bowl. Mix well until smooth.
3. Heat the avocado oil in a skillet over medium heat. Add the corn and sauté for 5-7 minutes or until slightly charred. Add 1/4 tsp chili powder to the corn while cooking.
4. Add the cooled corn to the mixing bowl with the yogurt mixture, followed by the cooked pasta and shredded chicken. Mix everything well.
5. Fold in the crumbled cotija and chopped cilantro until evenly combined.
6. Serve with extra lime wedges on the side.

Notes

Best served cold; letting it chill in the fridge for an hour enhances flavor.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Method: Mixed
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 30mg

Keywords: Elote, Pasta Salad, Greek Yogurt, Summer Recipe, BBQ, Side Dish