Elote Pasta Salad
A delightful twist on classic summer flavors, combining sweet corn, creamy Greek yogurt, and zesty lime, perfect for barbecues or as a side dish.
Ingredients
Dressing
- 1 cup Greek yogurt (preferably Fage total 5%) For creaminess
- 3 tbsp mayo
- 1.5 tsp chili powder Use more for extra heat
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1.5 limes zested and juiced Freshly squeezed for the best flavor
Salad Ingredients
- 6.7 oz rotini (preferably Barilla) Cook to al dente
- 2.5 cups corn Canned or fresh
- 2 tsp avocado oil
- 2.5 cups chicken (shredded into bite-sized pieces) Cooked and cooled
- 1 cup cotija cheese (crumbled) For flavor and texture
- 1/2 cup cilantro Chopped
- lime wedges for serving For extra zest
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil. Add the rotini and cook according to package instructions until al dente.
- Drain and rinse under cold water to stop the cooking process and cool the pasta down.
Preparing the Dressing
- In a large mixing bowl, combine Greek yogurt, mayo, chili powder, garlic powder, lime juice, and salt. Whisk until smooth and creamy.
Mixing Ingredients
- Add the cooked pasta, corn, shredded chicken, cilantro, and lime zest to the bowl with the dressing.
- Toss gently until everything is evenly coated.
Adding Cheese
- Sprinkle crumbled cotija cheese over the pasta salad and fold it in gently to maintain the cheese’s texture.
Chill the Salad
- Cover the salad and refrigerate for at least 30 minutes before serving.
Notes
This salad can be made ahead of time and is great for meal prep. Serve chilled for the best flavor.