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Elote Pasta Salad

A delightful fusion of creamy, tangy, and sweet elements that makes this salad a perfect dish for gatherings or a cozy night in.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta Salad Ingredients
  • 2 cups cooked pasta (elbow macaroni or rotini) Cook according to package instructions
  • 1 cup sweet corn (fresh, frozen, or canned)
  • 1/2 cup diced red onion
  • 1/2 cup diced bell pepper (red or green) Can be swapped for any seasonal vegetable
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup Greek yogurt For creaminess
  • 2 tablespoons mayonnaise Optional for extra creaminess
  • 1 each Juice of lime
  • to taste Salt and pepper Adjust according to preference
  • optional crumbled feta cheese or queso fresco For topping

Method
 

Preparation
  1. Cook the pasta according to package instructions until al dente. Once done, drain and set aside to cool.
  2. In a large mixing bowl, combine the sweet corn, red onion, bell pepper, and cilantro.
  3. In a separate smaller bowl, mix the Greek yogurt, mayonnaise, lime juice, salt, and pepper until smooth and creamy.
  4. Once the pasta has cooled, add it to the bowl with the corn and vegetables.
  5. Pour the creamy dressing over the pasta salad and gently mix until evenly coated.
  6. Taste and adjust the seasoning with more salt, pepper, or lime juice if desired.
  7. Sprinkle crumbled feta cheese or queso fresco on top before serving.

Notes

Leftovers are best enjoyed within three days. Store any unconsumed pasta salad in an airtight container in the refrigerator. It's also great served on a bed of greens or with grilled chicken/shrimp.