No-Meat Pasta Salad with charred corn, cotija & cilantro
A lightened-up pasta salad inspired by Mexican street corn, made with creamy Greek yogurt, charred corn, and fresh herbs—perfect for potlucks, BBQs, or meal prep.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
Ingredients
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2 cups uncooked short pasta (rotini, fusilli, or elbow)
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2 cups grilled or roasted corn kernels (about 3 ears)
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1/2 small red onion, finely diced
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1/2 cup chopped cilantro
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1 jalapeño, finely diced (optional)
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1/3 cup crumbled Cojita or feta cheese
Dressing:
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3/4 cup plain Greek yogurt
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1 tbsp olive oil
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Juice of 1–2 limes
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1 tsp chili powder
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1/2 tsp cumin
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1/2 tsp garlic powder
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Salt and pepper to taste
Instructions
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Cook pasta until al dente. Drain, rinse under cold water, and set aside to cool.
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Grill or sauté corn until lightly charred. Let cool.
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In a small bowl, whisk together all dressing ingredients until smooth.
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In a large bowl, combine pasta, corn, onion, cilantro, jalapeño, and cheese.
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Pour dressing over and toss gently to coat.
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Chill for 30 minutes before serving, if possible.
Notes
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Use plant-based yogurt and cheese for dairy-free version.
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Add grilled chicken or black beans for a complete meal.
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Keeps well in the fridge for up to 4 days.