Description
A vibrant Italian-Mexican fusion salad featuring creamy sweet corn, al dente pasta, and a zesty dressing, perfect for summer gatherings.
Ingredients
Scale
- 2 cups cooked pasta (rotini or fusilli)
- 1 cup sweet corn (fresh or canned)
- 1/2 cup cotija cheese, crumbled (or feta)
- 1/4 cup mayonnaise (or Greek yogurt)
- 1/4 cup sour cream (or full-fat Greek yogurt)
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Combine the cooked pasta, sweet corn, and cotija cheese in a large bowl; gently mix.
- Whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper in a small bowl to make the dressing.
- Dress the pasta salad with the dressing and toss lightly to ensure all ingredients are coated.
- Taste and adjust seasoning as necessary.
- Chill in the refrigerator for at least 30 minutes before serving and garnish with fresh cilantro.
Notes
Make-ahead option: This salad tastes even better after a day in the fridge. Consider roasting the corn for added smokiness.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg