Description
A delightful fusion of Mexican elote flavors and creamy pasta salad, perfect for gatherings or a quick meal.
Ingredients
Scale
- 1 cup Greek yogurt (preferably Fage total 5% for creaminess)
- 3 tbsp mayo
- 1.5 tsp chili powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1.5 limes (zested and juiced)
- 6.7 oz rotini (Barilla for al dente)
- 2.5 cups corn
- 2 tsp avocado oil
- 1/4 tsp chili powder
- 2.5 cups chicken (shredded)
- 1 cup cotija (crumbled)
- 1/2 cup cilantro
- lime wedges
Instructions
- Boil the rotini in salted water until al dente, then drain and rinse under cold water.
- Mix Greek yogurt, mayo, lime juice, chili powder, garlic powder, and salt in a bowl to make the dressing.
- Toss the cooled pasta with corn, shredded chicken, and dressing until well-coated.
- Chill the salad in the fridge for at least 30 minutes before serving.
Notes
For extra flavor, consider grilling the corn before adding. Feel free to substitute black beans for chicken for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- 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