A lighter option featuring charred corn, whole wheat pasta, creamy yogurt dressing, and fresh herbs for a vibrant flavor.
# Components:
→ Pasta
01 - 12 oz whole wheat rotini or penne
→ Vegetables
02 - 3 cups fresh or frozen corn kernels
03 - 1 small red bell pepper, diced
04 - 1/2 small red onion, finely diced
05 - 1 jalapeño, seeded and finely chopped (optional)
06 - 1/2 cup fresh cilantro, chopped
→ Dressing
07 - 3/4 cup plain Greek yogurt (2% or nonfat)
08 - 2 tbsp light mayonnaise
09 - 1 1/2 tbsp fresh lime juice
10 - 1 tsp lime zest
11 - 1 tsp hot sauce (optional)
12 - 1/2 tsp smoked paprika
13 - 1/2 tsp chili powder
14 - 1/2 tsp ground cumin
15 - 3/4 tsp salt
16 - 1/2 tsp freshly ground black pepper
→ Cheese
17 - 1/2 cup crumbled cotija or feta cheese
# Method:
01 - Boil the pasta in salted water following package directions until al dente, then drain and rinse under cold water to cool.
02 - Heat a large nonstick skillet over medium-high heat and cook the corn kernels, stirring occasionally, until lightly charred, about 5 to 7 minutes. Remove from heat and cool.
03 - In a large bowl, whisk together Greek yogurt, mayonnaise, lime juice, lime zest, hot sauce if using, smoked paprika, chili powder, cumin, salt, and black pepper until smooth.
04 - Add cooled pasta, charred corn, diced bell pepper, red onion, jalapeño if using, and chopped cilantro to the bowl with dressing. Toss until evenly coated.
05 - Gently fold crumbled cotija or feta cheese into the salad, reserving some for garnish if desired.
06 - Taste and adjust seasonings as needed. Refrigerate salad for at least 30 minutes to develop flavors before serving.
07 - Garnish with reserved cheese, additional cilantro, and a sprinkle of chili powder if preferred.
