Mexican Pasta Salad (Healthier, Street Corn)
This Mexican pasta salad is packed with corn, pasta and veggies and is tossed in delicious greek yogurt Mexican dressing. It makes the perfect lunch, dinner or BBQ side dish.
Servings: 8
Calories: 241kcal
Ingredients
- 14.5 oz can of fire roasted corn drained
- 8 oz dry pasta cooked according to the package
- 1 jalapeno finely diced and seeds removed
- 1 red bell pepper finely diced
- ½ cup red onion finely diced
- ½ cup cilantro chopped
- ½ cup cotija cheese crumbled
Sauce
- ¼ cup plain greek yogurt I use chobani
- ¼ cup mayo
- 1 tsp chili powder
- 1 tsp salt
- ½ tsp smoked paprika
- ½ tsp ground pepper
- ¼ tsp cumin
- juice from 1 lime
Instructions
- First, cook the pasta according to the package. Let the pasta cool while you prepare your other ingredients.
- Drain the fire roasted corn in a colander. Add it to a large serving bowl.
- Now finely chop the the diced jalapeño, red bell pepper, onion, cilantro and cotija cheese. Add it into the bowl with the corn. Then add in the cooled pasta. Mix and set aside.
- In a small or medium bowl prepare the dressing. Add the greek yogurt, mayo, lime juice and seasonings. Mix until fully combined.
- Pour the dressing into the large mixing bowl with the other ingredients. Mix until everything is coated and combined.
- Finally, let the pasta salad chill in the fridge for 1-2 hours before serving. It is the best when served cold. Enjoy!
Nutrition
Calories: 241kcal | Carbohydrates: 35g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 450mg | Potassium: 257mg | Fiber: 3g | Sugar: 5g | Vitamin A: 869IU | Vitamin C: 25mg | Calcium: 68mg | Iron: 1mg