Description
A vibrant and refreshing pasta salad loaded with roasted corn, creamy dressing, and fresh vegetables, perfect for gatherings or a simple weeknight dinner.
Ingredients
Scale
- 400g rotini pasta
- 2 roasted corn cobs
- 3 green onions, thinly sliced
- 1 shallot, finely minced
- 2 jalapeños, seeded and minced
- 1/2 cup fresh cilantro, finely chopped
- 1 cup cotija cheese, crumbled
- 1 cup sour cream
- 1/2 cup mayonnaise
- 3 cloves garlic, minced
- Juice and zest of 1 lime
- 1 tsp smoked paprika
- 1 tsp chili powder
- Salt & pepper, to taste
Instructions
- Start by husking your corn and roasting it. Fry in a pan with olive oil for about 10-15 minutes, rotating for even cooking.
- Once cooked, use a knife or peeler to separate the kernels from the cob, aiming for about two cups of corn.
- Meanwhile, bring a pot of salted water to a boil and add in the pasta. Cook until al dente, strain, and set aside.
- Prep the other ingredients by slicing the green onions, mincing the shallot, garlic, jalapeños, and cilantro, and crumbling the cotija cheese. Zest and juice the lime.
- Make the dressing by combining sour cream, mayo, minced garlic, lime zest and juice, smoked paprika, chili powder, salt, and pepper. Mix until smooth and creamy.
- All that’s left to do is assemble: add the cooked pasta to a bowl along with the roasted corn, green onions, shallot, jalapeño, cilantro, and cotija cheese. Pour the dressing over and mix well.
- Top with more cotija and fresh herbs if desired. Enjoy!
Notes
This pasta salad is perfect for potlucks and can be stored in the refrigerator for up to 3 days. It tastes even better the next day as flavors meld.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg