Description

This Healthy Street Corn Pasta Salad is a vibrant, flavorful dish that combines whole wheat pasta with sweet corn, fresh cherry tomatoes, red onion, and cilantro. Tossed in a zesty lime and chili powder dressing and topped with creamy feta cheese, it’s a refreshing and nutritious salad perfect for a quick lunch or a light dinner. The optional avocado adds a luscious creaminess, making this salad both satisfying and wholesome.

Ingredients

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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

Dressing

1 tablespoon olive oil
Juice of 2 limes
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt and pepper to taste

Additional Toppings

1/2 cup feta cheese, crumbled
Optional: 1 avocado, diced

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Instructions

Cook the pasta: Bring a pot of water to a boil and cook the pasta according to the package instructions until al dente. Drain the pasta and rinse under cold water to stop cooking, then set aside to cool.
Prepare the corn: If using fresh corn, boil the ears for about 5 minutes, then slice the kernels off the cob. For frozen corn, thaw and pat dry, and if canned corn is used, drain well to remove excess liquid.
Mix salad ingredients: In a large mixing bowl, combine the cooked pasta, prepared corn kernels, cherry tomatoes, finely chopped red onion, and chopped cilantro.
Make the dressing: In a small bowl, whisk together olive oil, lime juice, chili powder, smoked paprika, salt, and pepper until fully combined.
Toss with dressing: Pour the dressing over the pasta and vegetable mixture and toss thoroughly to ensure everything is evenly coated with the flavorful dressing.
Add cheese and avocado: Gently fold in the crumbled feta cheese. If using, gently mix in the diced avocado at this stage to preserve texture.
Adjust seasonings: Taste the salad and adjust seasoning by adding more lime juice, salt, or pepper as needed for balanced flavor.
Chill: Cover the bowl and refrigerate the salad for at least 20 minutes to allow the flavors to meld together.
Serve: Serve the pasta salad chilled or at room temperature as a refreshing, healthy meal or side dish.

Notes

Use whole wheat pasta for added fiber and nutrients.
Fresh corn adds the best flavor, but frozen or canned corn works well for convenience.
Adjust the spiciness by varying the amount of chili powder according to your taste.
Avocado is optional but adds creaminess and healthy fats to the salad.
This salad can be made ahead and stored in the refrigerator for up to 2 days.
If you prefer a vegan version, omit the feta or replace it with a plant-based cheese alternative.