Street Corn Pasta Salad: A Refreshing, Easy Summer Delight
A deliciously light and refreshing summer pasta salad featuring sweet corn, creamy dressing, and spices.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No-cook
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces pasta of choice
- 2 cups fresh corn, grilled or roasted
- 1 cup cherry tomatoes, halved
- 1 cup black beans, drained and rinsed
- 1/2 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1/2 cup mayonnaise
- 1/4 cup lime juice
- 1 teaspoon chili powder
- Salt to taste
Instructions
- Cook the pasta according to package instructions, then drain and rinse under cold water.
- In a large bowl, combine the cooked pasta, corn, cherry tomatoes, black beans, red onion, and cilantro.
- In a separate bowl, mix together the mayonnaise, lime juice, 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 in advance.
- Feel free to add diced avocado for extra creaminess.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg
Keywords: Street Corn Pasta Salad, summer salad, pasta salad