Charred corn, whole wheat pasta, creamy yogurt, lime, and fresh herbs combine for a vibrant and light Mexican-inspired salad.
# What You'll Need:
→ 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 - 1/2 small red onion, finely diced
05 - 1 jalapeño, seeded and finely chopped (optional)
06 - 1/2 cup fresh cilantro, chopped
→ Dressing
07 - 3/4 cup plain Greek yogurt (2% or nonfat)
08 - 2 tbsp light mayonnaise
09 - 1 1/2 tbsp fresh lime juice
10 - 1 tsp lime zest
11 - 1 tsp hot sauce (optional)
12 - 1/2 tsp smoked paprika
13 - 1/2 tsp chili powder
14 - 1/2 tsp ground cumin
15 - 3/4 tsp salt
16 - 1/2 tsp freshly ground black pepper
→ Cheese
17 - 1/2 cup crumbled cotija or feta cheese
# Cooking Steps:
01 - Boil pasta in a large pot with salted water until al dente according to package instructions. Drain and rinse under cold water to cool.
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 cool.
03 - In a large mixing bowl, whisk together Greek yogurt, mayonnaise, lime juice, lime zest, hot sauce if using, smoked paprika, chili powder, ground cumin, salt, and black pepper until smooth.
04 - Add cooled pasta, charred corn, diced bell pepper, red onion, jalapeño if using, and chopped cilantro to the dressing. Toss until evenly coated.
05 - Gently fold in crumbled cotija or feta cheese, reserving some for garnish.
06 - Taste and adjust seasoning as needed. Refrigerate for at least 30 minutes to enhance flavors.
07 - Before serving, garnish with remaining cheese, fresh cilantro, and a sprinkle of chili powder if desired.
