Description
A delightful twist on a traditional favorite, this pasta salad combines the comforting taste of pasta with vibrant flavors of corn and fresh vegetables.
Ingredients
Scale
- 8 ounces elbow macaroni
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/2 cup cilantro, chopped
- 1/2 cup cotija cheese, crumbled
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook the pasta in salted water until al dente according to package instructions; drain and rinse with cold water.
- Prepare the corn by grilling fresh corn and cutting the kernels off the cob, or use frozen or canned corn.
- In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper to make the dressing.
- In a large bowl, combine the cooled pasta, corn, cherry tomatoes, red onion, cilantro, and cotija cheese.
- Pour the dressing over the pasta mixture and toss until well coated.
- Chill in the refrigerator for at least 30 minutes to let the flavors meld together.
- Serve chilled, with additional lime wedges if desired.
Notes
For extra flavor, consider adding diced avocado or bell peppers. You can also substitute cotija cheese with feta cheese if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
Keywords: pasta salad, Mexican, street corn, vegetarian, picnic recipe