Description
This Mexican Street Corn Pasta Salad is a delightful blend of flavors and textures, perfect for gatherings or a quick family meal.
Ingredients
Scale
- 8 ounces rotini pasta
- 2 cups corn, grilled or canned
- 1 cup cherry tomatoes, halved
- 1 red onion, diced
- 1 cup cilantro, chopped
- 1 cup feta cheese, crumbled
- 1/2 cup mayonnaise
- 1/4 cup lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook the rotini pasta according to the package instructions; drain and set aside.
- In a large bowl, combine the corn, cherry tomatoes, red onion, cilantro, and feta cheese.
- Add the cooked pasta to the vegetables.
- In a separate bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper.
- Pour the dressing over the pasta mixture and toss until well combined.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- For a spicier kick, add diced jalapeños.
- Consider using Greek yogurt instead of mayonnaise for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: Mixing and Chilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg