Charred corn, whole wheat pasta, creamy lime dressing, and fresh herbs come together in a vibrant salad.
# Components:
→ Pasta
01 - 12 oz whole wheat rotini or penne
→ Vegetables
02 - 3 cups fresh or frozen corn kernels
03 - 1 small red bell pepper, diced
04 - ½ small red onion, finely diced
05 - 1 jalapeño, seeded and finely chopped (optional)
06 - ½ cup fresh cilantro, chopped
→ Dressing
07 - ¾ cup plain Greek yogurt (2% or nonfat)
08 - 2 tbsp light mayonnaise
09 - 1½ tbsp fresh lime juice
10 - 1 tsp lime zest
11 - 1 tsp hot sauce (optional)
12 - ½ tsp smoked paprika
13 - ½ tsp chili powder
14 - ½ tsp ground cumin
15 - ¾ tsp salt
16 - ½ tsp freshly ground black pepper
→ Cheese
17 - ½ cup crumbled cotija or feta cheese
# Directions:
01 - Boil water in a large pot, add salt, then cook pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking.
02 - Heat a large nonstick skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until lightly charred, about 5 to 7 minutes. Remove from heat and let cool.
03 - In a large bowl, whisk together Greek yogurt, mayonnaise, lime juice, lime zest, hot sauce (if using), smoked paprika, chili powder, cumin, salt, and black pepper until smooth.
04 - Add the cooled pasta, charred corn, diced bell pepper, red onion, jalapeño (if using), and chopped cilantro to the dressing. Toss until all ingredients are evenly coated.
05 - Gently fold in the crumbled cheese, reserving some for garnish if desired.
06 - Taste the mixture and adjust seasoning if necessary. Refrigerate for at least 30 minutes to allow flavors to meld before serving.
07 - Sprinkle extra cheese, cilantro, and chili powder on top if desired before serving.
