Taco Street Corn Pasta Salad
A vibrant dish combining the bold flavors of taco street corn with pasta, fresh veggies, and a creamy dressing to create a delightful salad perfect for any occasion.
Ingredients
Pasta and Base Ingredients
- 8 oz 8 oz (about 2 cups) uncooked rotini or penne pasta Use rotini or penne pasta
- 1 can 1 can (15 oz) sweet corn, drained and rinsed Canned corn is convenient, but frozen can be used as well
- 1 piece 1 red bell pepper, diced
- 1 small 1 small red onion, finely chopped
- 1 cup 1 cup cherry tomatoes, halved
- 1 piece 1 avocado, diced Add just before serving to prevent browning
- ½ cup ½ cup crumbled feta cheese or cotija cheese Feta or cotija adds a creamy texture
- ⅓ cup ⅓ cup fresh cilantro, chopped Cilantro can be substituted with parsley if desired
Dressing Ingredients
- ½ cup ½ cup mayonnaise Can substitute with vegan mayonnaise for a vegan option
- ½ cup ½ cup sour cream or Greek yogurt Greek yogurt adds creaminess and can be substituted with a dairy-free version
- 1 piece Juice of 1 lime
- 1 tsp 1 tsp chili powder Adjust spice level to taste
- ½ tsp ½ tsp cumin
- Salt and pepper to taste
Instructions
Cooking Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.
Preparing Vegetables
- While the pasta cooks, drain and rinse the corn, dice the red bell pepper, chop the red onion, and halve the cherry tomatoes. Dice the avocado just before serving.
Making the Dressing
- In a separate bowl, mix mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, cumin, salt, and pepper. Whisk until smooth.
Combining Ingredients
- In a large bowl, combine the drained pasta, corn, bell pepper, red onion, cherry tomatoes, avocado, and cilantro. Gently mix.
Adding Dressing
- Pour the dressing over the pasta and vegetable mixture. Fold gently to coat everything without mashing the avocado.
Serving
- Sprinkle crumbled feta or cotija cheese on top. Garnish with lime wedges if desired. Chill in refrigerator for 30 minutes before serving.
Notes
For the best flavor, use fresh and in-season ingredients. This salad can be customized with additional toppings like crushed tortilla chips for crunch.