Mexican Road Corn Pasta Salad
Why You'll Love This Mexican Road Corn Pasta Salad:
• Contemporary and Flavorful: The mixture of candy corn, tangy lime, and a touch of spice creates a burst of taste in each chunk.
• Good for Summer season: This mild and refreshing salad is good for picnics, potlucks, or a easy weeknight dinner.
• Customizable: Be at liberty so as to add your favourite elements like black beans, avocado, or jalapeños to customise the salad to your style.
• Vegetarian Pleasant: This recipe is of course vegetarian, however you possibly can simply add grilled hen or shrimp for a protein increase.
Suggestions for the Good Pasta Salad
:• So as to add protein, crumble cooked bacon or grilled hen excessive.
• For a vegetarian protein increase, add cooked black beans or chickpeas.
• Serve with tortilla chips for a enjoyable and crunchy accompaniment.
Are you searching for extra facet salad recipes? Take a look at a few of my favorites:
Substances
- 4 ears corn
- 12 oz rotini
- 2 scallions chopped
- ½ pink onion finely diced
- 3 tbsp chopped cilantro
- ¼ cup plain Greek yogurt
- ¼ cup mayonnaise
- 3 tbsp lime juice
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ¾ teaspoon sea salt
- ½ cup cotija cheese divided
Directions
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Carry a pot of salted water to a boil. Add the corn and boil for 10 minutes.
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Take away the corn cobs from the water, put aside and add the pasta. Cook dinner to al dente, in keeping with package deal instructions. Drain.
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Whereas the pasta is cooking, make the dressing in a big bowl by mixing the scallions, onion, cilantro, yogurt, mayonnaise, lime juice, garlic powder, chili powder, salt and half of the cotija cheese.
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Add the cooked and drained pasta to the big bowl with the dressing. Toss to mix.
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High with remaining half of cotija cheese.
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Serve at room temperature or chilly.
Vitamin
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