Description
This colorful pasta salad features sweet corn, crunchy vegetables, and a creamy dressing, making it an ideal dish for summer gatherings or a light meal. Enjoy the vibrant flavors and textures in every bite!
Ingredients
Scale
- 8 ounces of pasta (rotini or penne recommended)
- 2 cups of corn (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 jalapeño, seeded and minced (optional for heat)
- 1 cup of cherry tomatoes, halved
- 1/2 cup of crumbled feta cheese
- 1/4 cup of fresh cilantro, chopped
- 1/4 cup of mayonnaise
- 1/4 cup of sour cream
- 2 tablespoons of lime juice (freshly squeezed is best)
- 1 teaspoon of chili powder
- Salt and pepper to taste
- 1/4 cup of cotija cheese (for garnish)
- Extra lime wedges (for serving)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente (about 8-10 minutes). Drain and rinse under cold water to stop the cooking process. Set aside.
- If using fresh corn, grill it for 10-15 minutes on medium-high heat until charred. Let it cool, then cut the kernels off the cob. If using frozen corn, thaw and sauté in a pan until heated through.
- Dice the red bell pepper, finely chop the red onion, and mince the jalapeño (if using). Halve the cherry tomatoes.
- In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, and a pinch of salt and pepper until smooth. Adjust seasoning to taste.
- Add the cooled pasta, grilled corn, diced red bell pepper, chopped red onion, minced jalapeño, and halved cherry tomatoes to the bowl with the dressing. Gently toss to coat. Add crumbled feta cheese and chopped cilantro, and toss again.
- Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes (or up to a couple of hours) to allow flavors to meld.
- Before serving, stir the salad. If it seems dry, add a splash of lime juice or more sour cream. Transfer to a serving bowl, sprinkle with cotija cheese, and serve with lime wedges.
Notes
- This salad is great for summer barbecues, potlucks, or as a light dinner.
- Feel free to customize the vegetables based on what you have on hand.
- Leftovers can be stored in the refrigerator for a few days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes