Tasty Elote Pasta Salad with Greek Yogurt
A vibrant pasta salad that combines the irresistible flavors of elote with a creamy dressing, perfect for summer gatherings or weeknight dinners.
Ingredients
For the Dressing
- 1 cup Greek yogurt Preferably Fage total 5% for creaminess.
- 3 tbsp mayo
- 1.5 tsp chili powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1.5 limes (zested and juiced) For maximum citrus punch.
Main Ingredients
- 6.7 oz rotini Use Barilla for al dente bite.
- 2.5 cups corn
- 2 tsp avocado oil
- 1/4 tsp chili powder
- 2.5 cups chicken (shredded) Cut into bite-sized pieces.
- 1 cup cotija Crumbled into small chunks.
- 1/2 cup cilantro Chopped.
- Lime wedges For serving.
Instructions
Cooking the Pasta
- In a large pot of salted boiling water, add the rotini. Cook for about 7-9 minutes, stirring occasionally, until al dente. Drain and rinse under cold water to stop the cooking process.
Sautéing the Corn
- While the pasta is cooking, heat 2 tsp of avocado oil in a skillet over medium-high heat. Add 2.5 cups of corn, seasoning it with 1/4 tsp of chili powder and a pinch of salt. Sauté for about 5-7 minutes or until lightly charred and fragrant. Set aside to cool.
Preparing the Dressing
- In a large bowl, mix together the Greek yogurt, mayo, chili powder, garlic powder, salt, and the zest and juice from 1.5 limes. Whisk until smooth and creamy.
Combining Ingredients
- Once the pasta and corn have cooled, add them to the bowl of dressing. Toss well to coat the pasta evenly. Then add the shredded chicken, crumbled cotija, and chopped cilantro, folding gently to combine.
Chilling and Serving
- Allow the salad to chill in the refrigerator for at least 30 minutes before serving. Serve with extra lime wedges on the side for added zest.
Notes
Store leftovers in an airtight container in the refrigerator for about 3-5 days. For meal prep, you can prepare the pasta and corn a day in advance.