Description
This Healthy Street Corn Pasta Salad is a vibrant and nutritious dish combining whole wheat pasta with sweet corn, fresh cherry tomatoes, red onion, and a zesty lime-chili dressing. Enhanced with crumbled feta cheese and fresh cilantro, it captures the essence of street corn flavors while providing a wholesome, refreshing summer salad perfect for picnics or light meals.
Ingredients
Scale
Pasta and Vegetables
- 8 ounces of whole wheat pasta (rotini, penne, or your choice)
- 2 cups of corn kernels (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Optional: 1 avocado, diced
Dressing
- 1 tablespoon olive oil
- Juice of 2 limes
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Cheese
- 1/2 cup feta cheese, crumbled
Instructions
- Cook the pasta: Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
- Prepare the corn: If using fresh corn, boil the corn for about 5 minutes and then slice the kernels off the cob. If using frozen corn, thaw and pat dry; if using canned corn, drain well.
- Combine base ingredients: In a large mixing bowl, combine the cooked pasta, corn kernels, cherry tomatoes, red onion, and cilantro.
- Make the dressing: In a small bowl, whisk together the olive oil, lime juice, chili powder, smoked paprika, salt, and pepper.
- Toss salad with dressing: Pour the dressing over the pasta mixture and toss to combine, ensuring all ingredients are well coated.
- Add cheese and avocado: Gently fold in the crumbled feta cheese. If adding avocado, gently mix it in at this stage as well.
- Adjust seasoning: Taste and adjust seasoning if necessary by adding more lime juice, salt, or pepper as needed.
- Chill the salad: Cover and refrigerate for at least 20 minutes to let the flavors meld.
- Serve: Serve chilled or at room temperature.
Notes
- Use whole wheat pasta for added fiber and nutrients.
- Fresh corn gives the best flavor, but frozen or canned corn works well too.
- Adjust chili powder amount based on spice preference.
- Adding avocado is optional but adds creaminess and healthy fats.
- This salad can be made a few hours ahead and kept refrigerated.
- Serve as a light main dish or a side salad.
