Description

This Healthy Street Corn Pasta Salad combines whole wheat pasta with fresh corn, juicy cherry tomatoes, red onion, and cilantro, all tossed in a zesty lime and chili powder dressing. Creamy feta cheese adds a delightful tang, while optional avocado brings a rich, buttery texture. Perfect as a refreshing side dish or a light meal, this salad is nutritious, colorful, and bursting with vibrant flavors.

Ingredients

Scale

Pasta and Vegetables

8 ounces whole wheat pasta (rotini, penne, or your choice)
2 cups corn kernels (fresh, frozen, or canned)
1 cup cherry tomatoes, halved
1/2 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
Optional: 1 avocado, diced

Dressing and Toppings

1 tablespoon olive oil
Juice of 2 limes
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
1/2 cup feta cheese, crumbled

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Instructions

Cook the pasta: Cook the whole wheat pasta according to package instructions until al dente. Drain and rinse under cold water to stop further cooking. Set aside to cool.
Prepare the corn: For fresh corn, boil the ears for about 5 minutes, then slice kernels off the cob. For frozen corn, thaw completely and pat dry. For canned corn, drain thoroughly.
Combine main ingredients: In a large mixing bowl, add cooked pasta, corn kernels, halved cherry tomatoes, finely chopped red onion, and chopped fresh cilantro.
Make the dressing: In a small bowl, whisk together olive oil, lime juice, chili powder, smoked paprika, salt, and pepper until well combined.
Toss salad with dressing: Pour the dressing over the pasta and vegetable mixture. Toss thoroughly to ensure every bite is evenly coated with the zesty dressing.
Add cheese and avocado: Gently fold in crumbled feta cheese. If using, add diced avocado at this point and mix gently to avoid mashing.
Adjust seasoning: Taste the salad and adjust seasoning with additional lime juice, salt, or pepper as preferred.
Chill: Cover the salad and refrigerate for at least 20 minutes to allow flavors to meld and develop.
Serve: Serve the pasta salad chilled or at room temperature as a refreshing side or light main dish.

Notes

Use whole wheat pasta for added fiber and nutrition.
Fresh corn adds the best flavor, but frozen or canned work well in a pinch.
Adjust chili powder quantity to control heat level.
For a vegan version, omit feta cheese or substitute with a plant-based alternative.
This salad can be prepared a few hours ahead for better flavor infusion.
Store leftovers in an airtight container in the refrigerator for up to 2 days.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Stovetop
Cuisine: Mexican-inspired