Description
This High Protein Street Corn Pasta Salad is a flavorful and satisfying dish that combines the creaminess of Greek yogurt dressing with the crunch of corn and the zest of lime juice. Packed with protein from chicken and cotija cheese, this gluten-free pasta salad is perfect for a quick meal or meal prep!
Ingredients
Units
Scale
Gluten-Free Pasta:
- 12 oz gluten free pasta
Corn Salad:
- 30 oz frozen corn, fire-roasted or regular, cooked
- 2 cups cooked shredded chicken
- 1 cup diced red onion
- 1/3 cup chopped cilantro
- 1 cup crumbled cotija cheese
Dressing:
- 3/4 cup plain non-fat Greek yogurt
- 1/2 cup avocado oil mayo
- 1/4 cup sour cream
- 1/4 cup lime juice
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt, plus more to taste
- Pinch of cayenne
Instructions
- Cook the Pasta: Cook the pasta according to package directions, drain, and cool under cold running water. Set aside.
- Prepare the Dressing: In a bowl, combine Greek yogurt, mayo, sour cream, lime juice, chili powder, cumin, paprika, salt, and cayenne. Whisk to combine.
- Combine Ingredients: In a large bowl, mix cooked pasta with corn, chicken, onion, cilantro, and 3/4 cup cotija cheese.
- Add Dressing: Pour the dressing over the salad and toss to combine. Season with salt to taste.
- Finish and Serve: Sprinkle remaining cheese and cilantro on top. Enjoy!
Notes
- Make-Ahead: Best served fresh, but flavors develop well when refrigerated. Great for meal prep.
- Customization: Easily adjustable for picky eaters or personal preferences.
- Pasta Varieties: Use any short pasta shape, following gluten-free cooking instructions.
- Corn Considerations: Fresh corn can be substituted for frozen, adding charred corn enhances flavor.
- Customize It: Add beans, bell peppers, avocado, jalapeños, or honey for personal touch.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 610mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 45mg