Elote Pasta Salad
A creamy, zesty and incredibly flavorful elote-inspired pasta salad made with sweet corn, tangy cotija cheese and a creamy lightened up dressing.
Servings: 6
Ingredients
- 8 oz dry pasta rotini, fusilli bucati, cavatappi, or elbow, use chickpea pasta for extra fiber/protein
- 3 cups corn cooked and cooled (fresh or frozen)
- 1/2 cup scallions thinly sliced
- 1/2 cup cilantro chopped
- 1 large jalapeño seeds removed, diced small
- 3/4 cup cotija cheese crumbled
Dressing
- 1 lime juiced (or 2-3 tbsp), more to taste
- 2 tbsp mayonnaise
- 2 cloves garlic very finely minced or microplaned
- 1/2 cup plain Greek yogurt full-fat
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp chili powder
- 1 tsp cumin
Instructions
- Boil a large pot of water and cook pasta according to package directions until al dente. Drain and set aside to cool (you can rinse with cold water to save time).
- While pasta is cooking, combine all dressing ingredients in a small bowl. Whisk together until fully combined.
- In a large bowl, add cooked and cooled pasta, corn, scallions, cilantro, jalapeño, and cotija cheese.
- Add dressing and mix gently until ingredients are thoroughly coated with dressing. Add additional lime juice, salt and pepper to taste and serve chilled.
Notes
If you can't find cotija cheese, you can sub queso fresco, feta, or even parmesan cheese.
To make this pasta salad a complete meal you can add shredded chicken, grilled shrimp, black beans, tofu, or edamame.
Nutrition
Calories: 317kcal | Carbohydrates: 48g | Protein: 12g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 19mg | Sodium: 496mg | Potassium: 352mg | Fiber: 4g | Sugar: 6g | Vitamin A: 610IU | Vitamin C: 10mg | Calcium: 139mg | Iron: 2mg
