Light Street Corn Pasta Salad with Corn and Veggies
A healthy and colorful pasta salad with roasted corn, fresh vegetables, and a tangy lime-chili dressing inspired by Mexican street corn.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
Ingredients
8 ounces pasta (rotini, penne, or farfalle)
2 cups fresh or frozen corn kernels
1 red bell pepper, diced
1 small cucumber, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1/2 cup Greek yogurt or light mayonnaise
1 lime, juiced
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon honey or agave
Salt and freshly cracked black pepper, to taste
Optional toppings: crumbled cotija cheese, avocado slices, toasted pumpkin seeds
Instructions
1. Cook pasta until al dente, rinse under cold water, and place in a large bowl.
2. Roast corn or sauté thawed frozen corn; cool slightly.
3. Dice vegetables and chop cilantro.
4. Whisk together Greek yogurt, lime juice, chili powder, smoked paprika, honey, salt, and pepper.
5. Toss pasta, corn, and vegetables with dressing. Sprinkle cilantro and optional toppings. Serve immediately or chilled.
Notes
Use roasted corn for best flavor. Store dressing separately if making ahead. Optional protein additions: chicken, shrimp, or black beans.