Description
This Healthy Street Corn Pasta Salad is a vibrant, lighter twist on the classic. Made with whole grain pasta, sweet corn, Greek yogurt, and fresh herbs, it’s creamy, zesty, and absolutely satisfying. A crowd-pleasing side dish perfect for BBQs, lunches, or meal prep.
Ingredients
Scale
- 8 oz whole wheat or chickpea pasta (rotini or penne)
- 1 1/2 cups corn (grilled, fresh, or thawed frozen)
- 1/4 cup red onion, finely chopped
- 1/4 cup chopped cilantro
- 1/4 cup crumbled cotija or feta cheese
- 1/2 jalapeño, minced (optional)
- Dressing:
- 1/2 cup plain Greek yogurt
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the Pasta: Cook pasta according to package directions. Drain and rinse under cold water.
- Prepare the Dressing: In a bowl, whisk together Greek yogurt, lime juice, olive oil, chili powder, garlic powder, salt, and pepper.
- Assemble the Salad: In a large bowl, mix pasta, corn, red onion, cilantro, jalapeño, and cotija. Add the dressing and toss until well coated.
- Chill and Serve: Refrigerate for at least 20 minutes before serving for best flavor. Garnish with extra cilantro or cheese if desired.
Notes
Add grilled chicken or black beans for extra protein. If using fresh corn, you can grill it for extra flavor or sauté briefly in a skillet. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 4g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg
Keywords: healthy pasta salad, street corn pasta salad, Mexican corn salad, summer side dish, Greek yogurt dressing