Description
A vibrant and refreshing pasta salad that combines the flavors of Mexican street corn with creamy dressing and crunchy vegetables, perfect for summer gatherings.
Ingredients
Scale
- 8 oz pasta (e.g., fusilli or penne)
- 1 cup corn (fresh, canned, or frozen)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1 jalapeño, diced (optional)
- 1/2 cup crumbled feta cheese
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Start by cooking the pasta according to the package instructions. Once cooked, drain the pasta and let it cool completely.
- In a large mixing bowl, combine the cooled pasta with corn, cherry tomatoes, diced red onion, chopped cilantro, diced jalapeño (if using), and crumbled feta cheese. Toss gently.
- In a small bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper until smooth.
- Pour the dressing over the pasta salad mixture and toss until well combined. Chill in the refrigerator for at least 30 minutes before serving.
Notes
Can make ahead of time; stores well in the refrigerator for up to 3 days. For extra creaminess, add a splash of lime juice or additional mayonnaise before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg