Description
A vibrant street-inspired salad featuring roasted corn, fresh veggies, and a zesty dressing, perfect for summer gatherings.
Ingredients
Scale
- 8 oz rotini, penne, or bow-tie pasta
- 2 cups fresh or frozen corn (lightly roasted)
- 1 cup diced red or yellow bell peppers
- ½ cup finely chopped red onion
- ¼ cup chopped fresh cilantro
- ⅓ cup mayonnaise or Greek yogurt
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Optional: black beans, cherry tomatoes, avocado, or toasted pumpkin seeds
Instructions
- Cook pasta according to package instructions until al dente, then drain and rinse under cold water.
- Roast or sauté corn until lightly charred (5–7 minutes for fresh corn).
- In a large bowl, combine pasta, corn, bell peppers, red onion, and cilantro. Toss gently to mix.
- Whisk together mayonnaise or Greek yogurt, lime juice, chili powder, garlic powder, salt, and pepper.
- Pour dressing over the salad and toss gently to coat evenly. Chill for at least 30 minutes.
- Serve as a refreshing side or main dish, garnished with extra cilantro or seeds.
Notes
Chill the salad for at least 30 minutes to allow flavors to meld. Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook/Quick
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 15mg