A fresh twist blending charred corn, whole wheat pasta, tangy lime, and creamy yogurt for a vibrant salad.
# Ingredient List:
→ Pasta
01 - 12 oz whole wheat rotini or penne
→ Vegetables
02 - 3 cups fresh or frozen corn kernels
03 - 1 small red bell pepper, diced
04 - 1/2 small red onion, finely diced
05 - 1 jalapeño, seeded and finely chopped (optional)
06 - 1/2 cup fresh cilantro, chopped
→ Dressing
07 - 3/4 cup plain Greek yogurt (2% or nonfat)
08 - 2 tbsp light mayonnaise
09 - 1 1/2 tbsp fresh lime juice
10 - 1 tsp lime zest
11 - 1 tsp hot sauce (optional)
12 - 1/2 tsp smoked paprika
13 - 1/2 tsp chili powder
14 - 1/2 tsp ground cumin
15 - 3/4 tsp salt
16 - 1/2 tsp freshly ground black pepper
→ Cheese
17 - 1/2 cup crumbled cotija or feta cheese
# Directions:
01 - Boil pasta in a large pot of salted water according to package directions until al dente, then drain and rinse with cold water to cool.
02 - Heat a large nonstick skillet over medium-high heat and cook corn kernels, stirring occasionally, until lightly charred, about 5 to 7 minutes. Remove from heat and cool.
03 - In a large bowl, whisk together Greek yogurt, mayonnaise, lime juice, lime zest, hot sauce (if using), smoked paprika, chili powder, cumin, salt, and black pepper until smooth.
04 - Add cooled pasta, charred corn, red bell pepper, red onion, jalapeño (if using), and cilantro to the dressing. Toss gently to coat evenly.
05 - Gently stir in crumbled cotija or feta cheese, reserving some for garnish if desired.
06 - Taste and adjust seasoning as needed. Refrigerate for at least 30 minutes before serving for best flavor.
07 - Sprinkle remaining cheese, additional cilantro, and a pinch of chili powder over the salad before serving.
