Healthy Street Corn Pasta Salad

This Healthy Street Corn Pasta Salad is creamy, tangy, and packed with flavor. I combine roasted corn, pasta, fresh vegetables, and a zesty dressing that brings everything together. It’s perfect as a side dish for summer cookouts or as a light main meal any time of the year.

Why You’ll Love This Recipe

I love how this pasta salad is hearty yet refreshing. The roasted corn gives it a smoky sweetness that pairs beautifully with the creamy dressing. I find that the combination of textures—crunchy vegetables, tender pasta, and creamy sauce—makes every bite exciting. Plus, it’s a healthier twist on classic street corn flavors, so I can enjoy it without feeling weighed down.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pasta (rotini or penne works well)
• Corn on the cob or frozen corn kernels
• Red bell pepper
• Red onion
• Jalapeño (optional, for heat)
• Fresh cilantro
• Cotija cheese or feta cheese
• Greek yogurt or light sour cream
• Mayonnaise (optional for extra creaminess)
• Lime juice
• Chili powder
• Garlic powder
• Salt and pepper

Directions

1. I start by cooking the pasta according to the package instructions until al dente. After draining, I let it cool completely.
2. If I’m using fresh corn, I grill or roast it until lightly charred, then cut the kernels off the cob. Frozen corn works too—I just sauté it in a skillet until golden.
3. In a large bowl, I combine the cooled pasta, corn, bell pepper, red onion, jalapeño, and cilantro.
4. For the dressing, I whisk together Greek yogurt, lime juice, chili powder, garlic powder, salt, and pepper. If I want it extra creamy, I stir in a spoonful of mayonnaise.
5. I pour the dressing over the pasta mixture, toss everything well, and then fold in crumbled cheese.
6. I chill the salad for at least 30 minutes before serving so the flavors meld together.

Servings and timing

This recipe makes about 6 servings. I usually spend around 20 minutes on prep and 15 minutes cooking, with additional chilling time. Overall, it’s ready in under an hour.

Variations

• I sometimes swap the pasta for whole wheat or chickpea pasta to make it even healthier.
• For a vegan version, I use dairy-free yogurt and skip the cheese or replace it with a plant-based alternative.
• If I want more protein, I add grilled chicken or black beans.
• To change up the flavor, I occasionally stir in avocado chunks or roasted poblano peppers.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. Since this is a cold pasta salad, I don’t reheat it—I just give it a quick stir before serving. If it looks a little dry after chilling, I add a splash of lime juice or a spoonful of yogurt to refresh it.

FAQs

Can I make this pasta salad ahead of time?

Yes, I like making it a few hours in advance because the flavors deepen as it chills.

What type of pasta works best for this recipe?

I prefer short pasta shapes like rotini, penne, or bowties since they hold the dressing well.

Can I use canned corn instead of fresh or frozen?

Yes, I can. I just drain it and quickly sauté it in a skillet to bring out a roasted flavor.

How do I make it spicier?

I add extra jalapeño, a pinch of cayenne pepper, or hot sauce to the dressing when I want more heat.

Can I freeze this pasta salad?

I don’t recommend freezing it since the dairy-based dressing and pasta don’t thaw well.

Conclusion

This Healthy Street Corn Pasta Salad is one of my favorite dishes to serve during warm months. I love how it combines smoky, creamy, and tangy flavors in a way that feels light but satisfying. It’s a versatile recipe that I can adapt to my taste, and it always disappears quickly when I share it.

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