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Healthy Street Corn Pasta Salad

Healthy Street Corn Pasta Salad with roasted corn, fresh basil, creamy cheese, and chili seasoning in a rustic bowl.

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This Healthy Street Corn Pasta Salad combines grilled corn, creamy yogurt dressing, chili-lime seasoning, and fresh herbs in a nutritious, crowd-pleasing summer dish.

Ingredients

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  • 8 oz short-cut pasta (rotini, penne, or bowtie)
  • 1/2 cup cream cheese, softened
  • 1/2 cup Greek yogurt or sour cream
  • 2 tbsp extra virgin olive oil
  • 1 clove garlic, minced
  • 2 tbsp chopped fresh chives
  • Salt and black pepper to taste
  • 1/2 cup crumbled cotija or feta cheese
  • 2 cups chopped romaine lettuce
  • 1 1/2 cups grilled or roasted corn
  • 1/4 cup fresh basil leaves, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup spicy cheddar cheese, cubed
  • 1 ripe avocado, diced
  • 2 tbsp butter
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1/4 tsp cayenne pepper
  • 2 tbsp mayo or additional Greek yogurt
  • 1 tbsp fresh lime juice

Instructions

  1. In a large salad bowl, mix cream cheese, Greek yogurt, olive oil, garlic, chives, salt, pepper, and cotija until smooth and creamy.
  2. Boil the pasta in salted water until al dente. Drain and immediately toss with the prepared dressing while still hot.
  3. Add romaine lettuce, grilled corn, basil, cilantro, cheddar cheese, and diced avocado. Gently mix to combine.
  4. Melt butter in a skillet. Add paprika, chili powder, cayenne, and a pinch of salt. Cook until fragrant, then remove from heat.
  5. In a small bowl, mix mayo or Greek yogurt with lime juice and a pinch of salt.
  6. Top the pasta salad with chili butter and drizzle with lime yogurt mixture. Garnish with additional herbs and serve warm or chilled.

Notes

  • Toss pasta while hot for better absorption of dressing.
  • Can be made ahead and stored in fridge up to 3 days.
  • Adjust chili spices to control heat level.
  • Use vegan mayo and dairy-free cheese for a vegan version.

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