Tasty Elote Pasta Salad with Greek Yogurt
A delicious pasta salad combining classic Mexican street corn flavors with hearty rotini and creamy Greek yogurt dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Mixing and Sautéing
- Cuisine: Mexican
- Diet: Vegetarian option available
Ingredients
Scale
- 1 cup Greek yogurt
- 3 tbsp mayo
- 1.5 tsp chili powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1.5 limes (zested and juiced)
- 6.7 oz rotini
- 2.5 cups corn
- 2 tsp avocado oil
- 1/4 tsp chili powder
- 2.5 cups chicken (shredded)
- 1 cup cotija (crumbled)
- 1/2 cup cilantro
- Lime wedges
Instructions
- Start by cooking the rotini according to package instructions. Once cooked, drain and let it cool.
- In a large bowl, combine Greek yogurt, mayo, chili powder, garlic powder, salt, lime zest, and lime juice. Mix well to create the dressing.
- In a skillet, heat avocado oil over medium heat. Add corn and sprinkle with chili powder and salt. Sauté for about 5-7 minutes until the corn is lightly charred. Set aside to cool.
- Add the cooled rotini, sautéed corn, shredded chicken, cotija, and cilantro to the bowl with the dressing. Toss everything together until well combined.
- Serve the salad chilled or at room temperature with lime wedges on the side for an extra citrus kick.
Notes
For an extra kick, add chopped jalapeños or hot sauce. Substitute chicken with black beans or shrimp for a different protein. Frozen corn can save time on preparation.