Street Corn Pasta Salad with Black Beans and Cotija
Healthy Street Corn Pasta Salad combines charred corn, whole grain pasta, crisp vegetables, and a creamy lime yogurt dressing for a balanced and flavorful dish.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
8 ounces whole wheat or chickpea pasta
2 cups corn kernels fresh frozen or canned
1 teaspoon olive oil
1 red bell pepper diced
¼ cup finely diced red onion
⅓ cup chopped fresh cilantro
½ cup crumbled cotija or feta cheese
1 ripe avocado diced optional
For the Dressing:
¾ cup plain Greek yogurt
2 tablespoons light mayonnaise
2 tablespoons fresh lime juice
1 teaspoon chili powder
½ teaspoon smoked paprika
1 clove garlic minced
½ teaspoon salt
Instructions
-
Cook pasta according to package directions until al dente. Drain and cool.
-
Heat olive oil in a skillet and char corn for 5 to 7 minutes until lightly golden. Cool.
-
In a bowl whisk Greek yogurt, mayonnaise, lime juice, chili powder, smoked paprika, garlic, and salt.
-
Combine pasta, corn, bell pepper, red onion, and cilantro in a large bowl.
-
Pour dressing over mixture and toss gently to coat.
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Fold in crumbled cheese and avocado if using.
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Refrigerate at least 30 minutes before serving.
-
Stir and adjust seasoning before serving.
Notes
Store in an airtight container up to 4 days. Add a splash of lime juice before serving if needed.