Description
A flavorful twist on elote-style street corn combined with a classic pasta salad, featuring sweet grilled corn, tangy lime, creamy feta, and tender pasta.
Ingredients
Scale
- 2 cups pasta (such as fusilli or penne)
- 1 cup fresh corn, cooked or grilled (about 2 ears)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, diced
- 1/2 cup cilantro, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup mayonnaise
- 2 tablespoons lime juice (about 1 lime)
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse with cool water. Let the pasta sit in the colander to cool.
- Halve the cherry tomatoes, dice the red onion, chop the cilantro, and crumble the feta.
- In a large mixing bowl, combine the cooked pasta, corn kernels, cherry tomatoes, diced red onion, chopped cilantro, and crumbled feta cheese. Stir gently to distribute.
- Whisk together mayonnaise, lime juice, salt, and pepper in a separate small bowl. Pour over the pasta mixture and toss gently.
- Serve immediately or chill in the refrigerator for up to 2 hours before serving.
Notes
For extra flavor, consider grilling the corn and using a lighter dressing with Greek yogurt instead of mayonnaise.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pasta salad, corn salad, summer salad, elote pasta salad, refreshing salad