Nutrition-packed and incredibly satisfying, this balanced pasta salad has all the bold, zesty flavors of Mexican street corn and takes under 30 minutes to throw together. Charred sweet corn, a creamy Greek yogurt lime dressing, salty crumbles of cheese, plus rotisserie chicken for an easy protein shortcut—it’s a craveable meal that’s perfect for meal prep or busy weeknights.  

A bowl of rotini pasta mixed with crumbled cheese, corn, fresh cilantro, and sprinkled with paprika, on a light-colored cloth.

This might be an unpopular opinion, but as a dietitian, I feel it’s my duty to blast this PSA that pasta salad is a highly underrated healthy meal (this BLT Chicken pasta salad is even more proof)! Even better, besides boiling the noodles, this roasted corn salad can be tossed together in one bowl for a balanced and satisfying meal prep lunch or easy addition to your next picnic or backyard barbecue! 

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You know I like to keep things as simple as possible around here, so I really wanted this to be an all-in-one meal. One thing that’s often missing in pasta salads is a decent source of protein—but I really didn’t want you to have to work for that extra step. Enter one of my kitchen hacks, rotisserie chicken. Yes, if you have the time you can make your own, but there is absolutely nothing wrong with just letting it be easy sometimes! And voila, just like that you’ve got a high protein and insanely delicious pasta salad.

If you’re looking for more easy & balanced meal ideas, grab my bestselling cookbook, The Feel-Good Meal Plan! It’s even got 4 full weeks of meal plans to make things even easier!

Alright, let’s get into some success tips here…

Golden roasted corn kernels scattered on a parchment-lined baking tray, lightly browned and seasoned, with some empty space and a corner of the tray visible.

I wanted that charred vibe for the corn without having to grill it and cut it off the husk so I went for my trusty shortcut. Season it up, drizzle with avocado oil (or another high heat oil) and broil for a few minutes. Keep a close eye so you don’t go from charred to full-on burnt (might have made this mistake the first time I tested it).

A glass bowl containing sour cream, mayonnaise, spices, and minced garlic, all unmixed, on a light pink textured surface.

For the dressing I used a Greek yogurt base. I tested it without any mayo at all but found it a bit too tangy, just a few tablespoons smooths it out so nicely! Toss in that lime juice,  chili powder, garlic powder, and lime juice and you’ve got that elote-inspired flavor-bomb magic!

A bowl filled with corn, pieces of chicken, crumbled cheese, creamy sauce, and chopped cilantro, arranged on top of noodles.

I like to dice the chicken but you could shred it too. Toss it with the cooked noodles, that charred corn, a handful of chopped cilantro and that salty crumbly cheese. I’ve made this recipe with both cotija and feta and both are delish so don’t stress if you can’t find cotija! 

A close-up of a pasta salad made with rotini, shredded chicken, crumbled cheese, chopped cilantro, and sprinkled with paprika. The dish appears creamy and is served in a white bowl.

Give it all a good toss until that creamy dressing is hugging those little noodle crevices then test and season with salt and pepper or more lime if you’d like!

Watch How to Make it Here!

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A close-up of a pasta salad made with rotini, shredded chicken, crumbled cheese, chopped cilantro, and sprinkled with paprika. The dish appears creamy and is served in a white bowl.

Quick Elote Inspired Pasta Salad with Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Lindsay Pleskot, RD
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4-5 1x
  • Category: Lunch, Main Course
  • Method: Bake
  • Cuisine: American
  • Diet: Diabetic
Print Recipe

Description

Nutrition-packed and incredibly satisfying, this balanced pasta salad has all the bold, zesty flavors of Mexican street corn and takes under 30 minutes to throw together. Charred sweet corn, a creamy Greek yogurt lime dressing, salty crumbles of cheese, plus rotisserie chicken for an easy protein shortcut—it’s a craveable meal that’s perfect for meal prep or busy weeknights.  

Ingredients

Scale
  • 190 g rotini pasta (about 2.5 cups), uncooked  (I used Catelli Smart noodles for extra fiber!)
  • 2 cups corn kernels 
  • 2 tsp avocado oil
  • 1 ¼ tsp chili powder, divided
  • ¾ cup plain Greek yogurt
  • 3 Tbsp mayo
  • ½ tsp garlic powder
  • ¼ tsp salt
  • Juice of 1 lime
  • 2 cups cooked rotisserie chicken (or home baked chicken), diced 
  • 1 cup Cotija or feta cheese, crumbled
  • ¼ –⅓ cup cilantro, roughly chopped
  • Lime wedges, for serving (optional)

Instructions

  1. Cook the pasta according to package directions. Drain and set aside (I enjoy this pasta salad both warm or cold, but if you prefer it cold, allow noodles to cool completely before adding the other ingredients).
  2. Preheat the oven to broil. Line a baking sheet with parchment paper and add the corn, avocado oil, ¼ tsp chili powder, and a generous sprinkle of salt and pepper. Toss to coat. Broil until corn is lightly charred, 3-4 minutes. Remove from the oven and set aside.
  3. In a large mixing bowl, whisk together the Greek yogurt, mayo, remaining 1 tsp of chili powder, garlic powder, ¼ tsp salt, and lime juice until smooth.
  4. To the same bowl, add the chicken, pasta, corn, cheese, and cilantro. Toss to coat evenly.
  5. Top with more cotija cheese and/or cilantro if desired. Serve with lime wedges and enjoy!

Notes

Storage: Store in an airtight container in the fridge for up to 5 days or freeze in a sealable freezer bag for up to 1 month.