Description
A creamy, flavorful pasta salad inspired by the delicious tastes of Mexican street corn, perfect for summer gatherings or a quick weeknight meal.
Ingredients
Scale
- 8 oz pasta (like penne or rotini)
- 2 cups corn (fresh, frozen, or canned)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/2 cup cilantro, chopped
- 1 avocado, diced
- 1/2 cup feta cheese, crumbled
- 1 lime, juiced
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Cook the pasta: Begin by cooking the pasta according to the package instructions. Once al dente, drain it well and let it cool.
- Combine the main ingredients: In a large bowl, mix the cooled pasta, corn, cherry tomatoes, red onion, and cilantro.
- Prepare the dressing: In a separate bowl, whisk together the lime juice, mayonnaise, sour cream, chili powder, and a sprinkle of salt and pepper.
- Mix it all together: Pour the dressing over the pasta salad and mix well to combine.
- Add the finishing touches: Gently fold in the diced avocado and crumbled feta cheese just before serving. Chill the salad for 30 minutes in the refrigerator.
Notes
This salad is even better when made a day in advance. Use canned corn if fresh isn’t available. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg