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
- 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).
- 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.
- 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.
- To the same bowl, add the chicken, pasta, corn, cheese, and cilantro. Toss to coat evenly.
- 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.