High Protein Street Corn Pasta Salad
This street corn pasta salad brings together all the zesty, creamy flavors of Mexican street corn with gluten-free pasta and protein-packed chicken!
Equipment
- 1 Mixing bowl Large
- 1 Smaller bowl For dressing preparation
- 1 Whisk
Ingredients
Main ingredients
- 12 oz gluten free pasta al dente so it holds up nice
- 30 oz frozen corn fire roasted adds flavor, regular works too
- 2 cups cooked shredded chicken rotisserie is perfect for this
- 1 cup diced red onion adds that nice crunch and bite
- ⅓ cup chopped cilantro fresh flavor brightens every bite
- 1 cup cotija cheese, crumbled salty, crumbly goodness
- ¾ cup plain non-fat Greek yogurt creamy but lighter than mayo alone
- ½ cup avocado oil mayo smooth and rich, helps bind the dressing
- ¼ cup sour cream adds tang and extra creaminess
- ¼ cup lime juice zings it all up with fresh citrus
- 1 teaspoon chili powder for spice
- 1 teaspoon cumin for spice
- 1 teaspoon paprika for spice
- 1 teaspoon salt plus more to taste
- 1 pinch cayenne for heat
Instructions
Instructions
- Cook the pasta according to package directions, drain, and cool under cold running water. Set aside.
- In your large mixing bowl, toss together the cooked pasta, frozen corn (no need to thaw it all the way), shredded chicken, red onion, and cilantro.
- For the dressing, grab a smaller bowl and mix the cotija cheese, Greek yogurt, avocado oil mayo, sour cream, and lime juice. Stir it up until it's smooth and creamy.
- Pour your dressing over the big bowl of pasta and veggies. Toss it gently but thoroughly so every bite’s coated in that tasty sauce.
- Time to chill. Cover your salad and pop it in the fridge for at least 30 minutes. This waiting lets the flavors really get to know each other and blend so well.
- When you’re ready to serve, give it a quick toss again. Taste and add more salt if you want.
- Serve it cold or room temp. Enjoy all those fresh, creamy, spiced flavors that make this salad a standout.
Notes
Make-Ahead: I recommend making this and serving as soon as possible for the best texture and taste! Depending on the type of gluten-free pasta used, it can get slightly harder overnight.
Perfect for Picky Eaters: This pasta salad is easy to customize. You can substitute green onions for the red onion if your kids prefer a milder flavor.
Pasta Varieties: You can use any short pasta shape. Ditalini pasta works beautifully.
Corn Considerations: For an extra flavor boost, char the corn in a skillet over medium-high heat before adding it to the salad.