Cold Street Corn Pasta Salad – Quick & Healthy Side
A refreshing, healthy pasta salad inspired by Mexican street corn with corn, fresh vegetables, herbs, and a tangy yogurt dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
2 cups cooked pasta (penne, rotini, or bowtie)
1 1/2 cups corn kernels (fresh, canned, or frozen)
1/2 cup cherry tomatoes, halved
1/4 cup red bell pepper, diced
1/4 cup red onion, finely chopped
1/4 cup Greek yogurt or mashed avocado
1 tablespoon lime juice
1 teaspoon chili powder or smoked paprika
1 clove garlic, minced
1/4 cup crumbled cotija, feta, or Parmesan cheese
2 tablespoons chopped fresh cilantro or parsley
Salt and black pepper to taste
Optional: 1 teaspoon olive oil
Instructions
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Cook pasta according to package instructions; rinse under cold water to cool.
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Prepare corn by blanching, grilling, or sautéing until tender-crisp.
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Whisk together Greek yogurt or avocado, lime juice, garlic, chili powder, salt, and pepper.
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In a large bowl, combine pasta, corn, tomatoes, bell pepper, and onion.
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Pour dressing over salad; toss to coat evenly.
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Sprinkle with cheese and herbs; toss lightly.
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Chill 15–20 minutes before serving.
Notes
Roast corn for extra flavor. Adjust seasoning and chili powder to taste. Store in airtight container up to 2 days.