Street Corn Pasta Salad Recipe for Easy Vegetarian Lunches
A fresh and flavorful pasta salad with sweet corn, peppers, and a creamy lime dressing. Perfect for summer meals or potlucks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
12 ounces rotini pasta
3 cups fresh corn kernels or frozen corn, thawed
1 red bell pepper, diced
1/2 cup crumbled cotija or feta cheese
1/4 cup chopped fresh cilantro
2 scallions, thinly sliced
1/3 cup Greek yogurt
2 tablespoons olive oil
1 tablespoon lime juice
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
Optional: 1 small jalapeño, finely diced
Optional: 1 cup black beans, rinsed and drained
Instructions
-
Cook pasta in salted boiling water until al dente. Drain and rinse under cold water.
-
Grill fresh corn or sauté frozen corn until lightly charred.
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Whisk Greek yogurt, olive oil, lime juice, smoked paprika, cumin, chili powder, salt, and pepper in a bowl.
-
Combine pasta, corn, bell pepper, scallions, cilantro, and optional black beans in a large bowl.
-
Pour dressing over salad and toss gently.
-
Sprinkle cheese on top and toss lightly.
-
Chill for 30 minutes before serving. Adjust seasoning if needed.
Notes
Use whole-wheat pasta for extra fiber or plant-based yogurt for a vegan option. Cheese can be added just before serving to maintain texture.