Description
A delicious and vibrant pasta salad inspired by street corn.
Ingredients
- Pasta (e.g., rotini or farfalle): 1 pound
- Corn: 4 ears, roasted
- Red bell pepper: 1, diced
- Red onion: 1/2, diced
- Cilantro: 1/4 cup, chopped
- Cotija cheese: 1/2 cup, crumbled
- Lime juice: 2 tablespoons
- Mayonnaise: 1/2 cup
- Sour cream: 1/4 cup
- Chili powder: 1 teaspoon
- Garlic powder: 1/2 teaspoon
- Salt and pepper: to taste
Instructions
- Cook pasta according to package directions. Drain and rinse.
- Roast corn. You can grill, roast in the oven, or use a skillet. Cut the kernels off the cob.
- In a large bowl, combine cooked pasta, corn, red bell pepper, and red onion.
- In a small bowl, whisk together lime juice, mayonnaise, sour cream, chili powder, garlic powder, salt, and pepper.
- Pour dressing over pasta salad and toss to combine.
- Gently stir in cilantro and cotija cheese.
- Refrigerate for at least 30 minutes before serving.
Notes
- You can add a pinch of cayenne pepper for extra heat.
- Feel free to substitute the cotija cheese with feta or a similar cheese.
- This pasta salad is great for potlucks, barbecues, or as a side dish.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boil, Roast, Mix
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 25mg
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