There’s something about a vibrant pasta salad that brings back memories of summertime barbecues and shared meals with loved ones. This Healthy Street Corn Pasta Salad is not only a delightful nod to those warm days, but it’s also incredibly easy to whip up. Whether you’re looking for a quick side dish or a light meal, this recipe is sure to become a favorite.
Why You’ll Love Healthy Street Corn Pasta Salad
- Fast
- Easy
- Giftable
- Crowd-pleasing
Ingredients
- 8 oz whole wheat pasta (cavatappi or rotini): A healthy base that adds texture.
- 2 cups corn (fresh, frozen, or canned): Sweet and crunchy kernels that elevate the salad.
- 1 red bell pepper, diced: For a pop of color and sweetness.
- 1/2 red onion, finely chopped: Adds a nice bite.
- 1 cup cherry tomatoes, halved: Juicy bursts of flavor.
- 1 avocado, diced: Creaminess that balances the crunch.
- 1/4 cup cilantro, chopped: Fresh herb goodness.
- 1 lime, juiced: Brightens up the whole dish.
- 1/4 cup Greek yogurt: A healthier alternative to mayo, adding creaminess.
- 1/4 cup cotija cheese, crumbled: Adds a salty kick.
- 1 tsp chili powder: A hint of spice.
- Salt and pepper to taste: Essential for flavor.
How to Make Healthy Street Corn Pasta Salad
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
- Prepare the Corn: If using fresh corn, grill or boil it until tender, then cut the kernels off the cob. If using frozen corn, cook according to package instructions. For canned corn, just drain and rinse.
- Combine Ingredients: In a large mixing bowl, combine the cooked pasta, corn, diced red bell pepper, chopped red onion, halved cherry tomatoes, diced avocado, and chopped cilantro.
- Make the Dressing: In a small bowl, whisk together lime juice, Greek yogurt, chili powder, salt, and pepper.
- Toss Salad: Pour the dressing over the pasta mixture and toss gently to combine. Add crumbled cotija cheese on top.
- Chill and Serve: Let the salad sit for at least 30 minutes in the refrigerator before serving to allow the flavors to meld. Serve chilled and enjoy!
Substitutions & Additions
- If you don’t have whole wheat pasta, any pasta shape you love will work.
- For a kick, try adding jalapeños or your favorite hot sauce.
- Swap out the cotija for feta cheese if you prefer a different flavor.
- Throw in some black beans for extra protein or a handful of spinach for more greens.
Tips for Success
- Be careful not to overcook the pasta; you want it al dente for the best texture.
- Letting the salad chill really enhances the flavors, so be patient!
- If you’re prepping ahead of time, consider adding the avocado just before serving to keep it fresh.
How to Store Healthy Street Corn Pasta Salad
This pasta salad can be stored in an airtight container in the refrigerator for about 3-4 days. Just remember to give it a gentle toss before serving again, as the dressing may settle.
FAQs
- Can I make this salad ahead of time? Yes! It actually tastes better after sitting for a while, so feel free to make it a day in advance.
- Is this salad suitable for meal prep? Absolutely! It’s a perfect meal prep option for busy weeks.
- Can I add protein to this salad? Of course! Grilled chicken, shrimp, or even chickpeas would be great additions.
So there you have it! This Healthy Street Corn Pasta Salad is not just easy to make but also brings a burst of flavors that everyone will love. For more delicious recipes, check out the One Pot Smoky BBQ Meatball Pasta or No Bake Peanut Butter Pie for treats you will love!
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Healthy Street Corn Pasta Salad
This Healthy Street Corn Pasta Salad is a delightful nod to summer barbecues, combining whole wheat pasta with sweet corn, fresh veggies, and a creamy dressing for a quick, crowd-pleasing dish.
Ingredients
Equipment
Method
- Step 1: In a large pot, bring salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
- Step 2: If using fresh corn, grill or boil it until tender, then cut the kernels off the cob. If using frozen corn, cook according to package instructions. For canned corn, just drain and rinse.
- Step 3: In a large mixing bowl, combine the cooked pasta, corn, diced red bell pepper, chopped red onion, halved cherry tomatoes, diced avocado, and chopped cilantro.
- Step 4: In a small bowl, whisk together lime juice, Greek yogurt, chili powder, salt, and pepper.
- Step 5: Pour the dressing over the pasta mixture and toss gently to combine. Add crumbled cotija cheese on top.
- Step 6: Let the salad sit for at least 30 minutes in the refrigerator before serving to allow the flavors to meld. Serve chilled and enjoy!
Notes
This salad can be stored in an airtight container in the refrigerator for about 3-4 days. Consider adding the avocado just before serving to keep it fresh.
