Street Corn Pasta Salad: A Fresh and Easy Summer Delight
A vibrant and refreshing summer dish perfect for picnics and barbecues.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces pasta
- 2 cups corn, grilled
- 1 cup cherry tomatoes, halved
- 1 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup lime juice
- 1/3 cup olive oil
- 1 teaspoon chili powder
- Salt to taste
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a large bowl, combine the grilled corn, cherry tomatoes, red onion, cilantro, and feta cheese.
- Add the cooked pasta to the vegetable mixture.
- In a small bowl, whisk together the lime juice, olive oil, chili powder, and salt.
- Pour the dressing over the pasta salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- This salad can be made a day ahead for enhanced flavors.
- Feel free to add avocado for creaminess.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg
Keywords: Street Corn Pasta Salad