A lively pasta salad with smoky corn, fresh vegetables, and a tangy, creamy dressing, perfect for summer meals or gatherings.
Ingredients
2 cups fresh or frozen corn kernels
8 ounces rotini pasta
1 cup cherry tomatoes, halved
1 red bell pepper, diced
1/2 red onion, finely chopped
1/4 cup fresh cilantro, chopped
1/2 cup Greek yogurt
2 tablespoons mayonnaise
1 tablespoon lime juice
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup crumbled cotija cheese (optional)
1 tablespoon olive oil
Instructions
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Cook pasta according to package directions until al dente, drain, and rinse under cold water.
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Sauté fresh or thawed corn in olive oil over medium-high heat until lightly charred, 5–7 minutes.
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Whisk together Greek yogurt, mayonnaise, lime juice, smoked paprika, chili powder, garlic powder, salt, and black pepper.
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Toss pasta with dressing until evenly coated.
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Fold in roasted corn, cherry tomatoes, red bell pepper, and red onion.
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Stir in cilantro and optional cotija cheese.
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Chill for at least 30 minutes before serving.