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Healthy Street Corn Pasta Salad

Healthy Street Corn Pasta Salad

  • Author: Sarah
  • Total Time: 30 minutes (plus chilling time)
  • Yield: 6 servings 1x
  • Diet: Vegetarian (can be vegan with substitutions), Gluten-Free Option (use gluten-free pasta)

Description

Healthy Street Corn Pasta Salad is a vibrant, fresh, and nutritious dish combining the sweet crunch of street-style corn with tender pasta and a variety of fresh vegetables. Perfect for quick meals, picnics, or family gatherings, this salad features a creamy, zesty dressing with lime, chili powder, and smoked paprika, delivering a smoky, spicy kick balanced by the freshness of cilantro and lime. Easy to customize and quick to prepare, it offers a satisfying texture and flavorful experience for any occasion.

Ingredients

Scale

Pasta and Corn

  • 2 cups short pasta (rotini or penne)
  • 1 1/2 cups fresh or frozen corn kernels

Vegetables

  • 1 cup cherry tomatoes, halved
  • 1 red bell pepper, diced
  • 3 green onions, thinly sliced
  • 1/4 cup fresh cilantro, finely chopped

Dressing

  • 1/2 cup Greek yogurt or light mayo
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder (plus more for corn)
  • 1 teaspoon smoked paprika (plus more for corn)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking and cool it for the salad.
  2. Prepare the corn: If using fresh corn, cut kernels off the cob and quickly sauté them with a sprinkle of chili powder and smoked paprika in a hot pan for a few minutes until lightly charred. For frozen corn, thaw and sauté similarly for enhanced flavor.
  3. Chop the veggies: While the pasta cools, halve the cherry tomatoes, dice the red bell pepper, and slice the green onions thinly. Chop fresh cilantro finely for the herbaceous finish.
  4. Make the dressing: In a small bowl, whisk together Greek yogurt or light mayo, fresh lime juice, chili powder, smoked paprika, salt, and pepper until smooth and creamy.
  5. Combine everything: In a large bowl, gently fold together the pasta, charred corn, chopped vegetables, and dressing. Toss until everything is evenly coated and flavors meld.
  6. Chill and serve: Refrigerate the salad for at least 30 minutes to let the flavors deepen, then give it a final toss before serving.

Notes

  • Use fresh corn when possible for natural sweetness and better texture.
  • Don’t skip lightly charring the corn to add smoky depth.
  • Rinse pasta with cold water after cooking to prevent clumping.
  • Adjust chili powder as desired to control heat level.
  • Let salad rest in refrigerator for at least 30 minutes to allow flavors to meld.
  • Serve garnished with crumbled cotija or feta cheese and lime wedges if desired.
  • Store leftovers in an airtight container in the refrigerator for up to three days; keep dressing separate if preferred.
  • Freezing is not recommended due to texture changes.
  • This salad is best served cold or at room temperature; reheat portion without dressing if desired.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Appetizers
  • Method: Sautéing, Boiling
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 220
  • Sugar: 4g
  • Sodium: 150mg
  • Fat: 4g
  • Saturated Fat: 1g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 4g
  • Protein: 8g
  • Cholesterol: 5mg

Keywords: street corn salad, healthy pasta salad, summer salad, corn pasta salad, quick salad, vegetarian pasta salad, gluten-free pasta salad, BBQ side dish

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Find it online: https://paradisedishes.com/healthy-street-corn-pasta-salad/