Easy Street Corn Pasta Salad
This easy street corn pasta salad is creamy, fresh, and packed with roasted corn, chickpeas, Greek yogurt, lime, and feta. It's the perfect family-friendly side dish or light meal for summer BBQs, meal prep, and busy weeknights.
Equipment
- large pot
- spatula or wooden spoon
Ingredients
- 1 8-oz box pasta (rotini, bowties, shells, or cavatappi)
- 1 12-oz bag frozen roasted corn, thawed or 2 cups of roasted/plain corn
- 1 15-oz can chickpeas or black beans, drained and rinsed
- ¾ cup plain Greek yogurt or sour cream
- 1-2 tablespoons olive oil
- juice of 1 lime about 2 tablespoons
- ½ teaspoon garlic powder adjust to taste
- ½ teaspoon cumin adjust to taste
- ¼ teaspoon chili powder optional
- ¼-½ cup chopped cilantro
- ½ cup crumbled feta or cotija cheese
optional toppings
- diced avocado
- extra cilantro
- tajín for adults
- lime wedges
Instructions
- Cook the pasta according to the package directions until al dente. Drain, rinse with cold water, and let cool completely.
- In a large mixing bowl, whisk together the Greek yogurt, olive oil, lime juice, garlic powder, and cumin until smooth.
- Stir in the cooled pasta, thawed roasted corn, chickpeas or black beans, cilantro, and crumbled feta or cotija cheese.
- Mix until everything is evenly coated in the dressing.
- Enjoy immediately or refrigerate for 30 minutes to let the flavors come together.
- Garnish with extra cilantro, feta or cotija, or a squeeze of fresh lime juice if desired.
Notes
- Tastes even better after chilling for 30 minutes.
- Frozen roasted corn gives the best smoky flavor, but canned or fresh corn work too.
- Use chickpeas or black beans, both are delicious!
- If making ahead, stir in a splash of milk, extra Greek yogurt, or a squeeze of lime juice before serving if the dressing thickens.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Omit the cilantro if you're not a fan.
- Add grilled chicken for an easy protein boost.
- For toddlers who aren't into mixed meals yet, serve the ingredients separately while still enjoying the same meal together.
- Feta and cotija both work great, use whichever you have on hand.
- Taste before serving and season with salt if desired. I usually find the cheese adds plenty of salty flavor on its own.
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