Description
This Healthy Street Corn Pasta Salad with Greek Yogurt is creamy, fresh, and full of summer flavor. Sweet charred corn, tender pasta, tangy Greek yogurt, lime, and feta come together in a lighter, satisfying dish perfect for lunches, picnics, or family dinners.
Ingredients
Scale
- 12 oz short pasta
- 2 cups corn kernels
- 1 cup plain Greek yogurt
- 2 tablespoons olive oil
- Juice of 1 lime
- 1 clove garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup crumbled feta cheese
- ¼ cup chopped red onion
- ¼ cup fresh cilantro
Instructions
- Cook pasta in salted water until al dente. Drain and let cool completely.
- Heat olive oil in a pan and char corn kernels until lightly browned.
- In a large bowl, whisk Greek yogurt, lime juice, garlic, smoked paprika, chili powder, salt, and pepper.
- Add cooled pasta, corn, red onion, and feta to the bowl.
- Mix gently until evenly coated. Finish with fresh cilantro and serve.
Notes
Let the pasta cool before mixing to keep the dressing creamy. Store leftovers in the fridge for up to 3 days. If needed, refresh with a spoon of Greek yogurt or olive oil before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 15mg