Description
A creamy and zesty pasta salad that fuses smoky chipotle, sweet corn, and creamy sauce—perfect for summer gatherings.
Ingredients
Scale
- 8 oz pasta (Barilla rotini recommended)
- 2 cups corn
- 1 tablespoon avocado oil
- 2 cups chicken (shredded or 1/2-inch cubes)
- 1 cup cotija cheese (crumbled)
- 1/2 cup fresh cilantro, chopped
- 2 teaspoons chili powder (ancho or chipotle recommended)
- 1/2 teaspoon smoked paprika
- 3/4 cup Greek yogurt (Fage 5%)
- 1/4 cup mayo
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 teaspoon honey or agave
- 1 1/2 tablespoons fresh lime juice
- Fresh lime wedges
- Extra cotija cheese and cilantro for garnish
Instructions
- Cook the pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside to cool.
- Prepare the corn: In a skillet over medium heat, add the avocado oil. Sauté the corn for about 5 minutes until it’s golden and slightly crispy.
- Mix the dressing: In a large mixing bowl, whisk together the Greek yogurt, mayonnaise, chili powder, smoked paprika, garlic powder, salt, honey, and lime juice until smooth and creamy.
- Combine ingredients: Add the cooled pasta, cooked corn, chicken, crumbled cotija cheese, and chopped cilantro to the dressing. Gently toss until everything is well coated.
- Chill out: For best results, let the salad chill in the refrigerator for at least 30 minutes to 1 hour—this gives the flavors time to marry beautifully.
- Serve: Spoon into bowls and garnish with extra cotija cheese, fresh cilantro, and lime wedges. Enjoy!
Notes
This salad can be made a day in advance. Add fresh cilantro just before serving for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg