Description
This Mexican Street Corn Pasta Salad is the ultimate creamy summer side dish made with cavatappi pasta, roasted corn, red onion, cotija cheese, lime, chili seasoning, and Pompeian Extra Virgin Olive Oil. Inspired by classic elote flavors, this easy pasta salad is perfect for BBQs, Cinco de Mayo, potlucks, cookouts, and family dinners. It’s bold, creamy, fresh, and always one of the first dishes to disappear.
Ingredients
Units
Scale
Pasta Salad
- 1 lb cavatappi pasta
- 1 cup cotija cheese, crumbled
- 3 tbsp cilantro, chopped
Roasted Corn
- 3 cups corn
- 1 medium red onion, diced
- 2 tbsp Pompeian Extra Virgin Olive Oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Dressing
- 1 cup plain Greek yogurt (or sour cream)
- 1/2 cup mayonnaise
- 2 tbsp Pompeian Extra Virgin Olive Oil
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1 tbsp lime juice
- Salt and pepper to taste
Instructions
- Cook cavatappi pasta according to package directions. Drain, rinse, and cool completely.
- Preheat oven to 425°F.
- Toss corn and diced red onion with 2 tablespoons Pompeian Extra Virgin Olive Oil, salt, and pepper.
- Spread on sheet pan and roast 15 minutes, tossing halfway through. Cool.
- In a large bowl whisk together yogurt, mayonnaise, 2 tablespoons Pompeian Extra Virgin Olive Oil, chili powder, garlic powder, lime juice, salt, and pepper.
- Reserve a small handful of roasted corn for topping.
- Add pasta, remaining roasted corn mixture, and most of the cotija cheese to the dressing.
- Toss until evenly coated.
- Transfer to serving platter.
- Top with reserved corn, remaining cotija cheese, chopped cilantro, and a fresh drizzle of Pompeian Extra Virgin Olive Oil.
- Serve chilled or room temperature.
Notes
- Great for BBQs, cookouts, and Cinco de Mayo
- Make ahead friendly
- Add jalapeño for heat
- Use sour cream for richer flavor
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad, Side Dish
- Cuisine: American, Mexican