Description
A bright, summery twist on Mexican street corn and chilled pasta salad, perfect for cookouts and potlucks.
Ingredients
- 8 ounces pasta (tortellini or rotini)
- 2 cups corn (fresh or canned)
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced (any color)
- 1/4 red onion, diced
- 1/2 cup cilantro, chopped
- 1/4 cup feta cheese, crumbled (or cotija/queso fresco)
- 1/4 cup olive oil
- 2 tablespoons lime juice
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and cool on a baking sheet.
- In a large bowl, combine cooled pasta with corn, cherry tomatoes, bell pepper, red onion, and cilantro. Toss gently.
- In a small bowl, whisk olive oil, lime juice, salt, and pepper until emulsified. Adjust seasoning.
- Pour the dressing over the salad and fold gently to coat without bursting tomatoes.
- Sprinkle crumbled feta on top, toss gently, and refrigerate for at least 15-20 minutes before serving.
Notes
For a dairy-free version, swap feta for avocado or omit cheese. Use gluten-free pasta for GF option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Chilled
- Cuisine: Mexican