Description
A vibrant summer salad featuring roasted corn, pasta, cotija cheese, and a zesty chili-lime dressing.
Ingredients
Scale
- 2 cups roasted corn
- 8 oz short pasta (fusilli or penne)
- 1 cup cotija cheese, crumbled
- 1/4 cup freshly squeezed lime juice
- 1 jalapeño, diced
- 1/2 cup chili-lime dressing
- Salt and pepper to taste
- 1/4 cup cilantro, chopped (optional)
Instructions
- Cook the pasta: Boil water in a large pot, add salt, and cook pasta according to package instructions until al dente. Drain and cool.
- Combine ingredients: In a large mixing bowl, mix the cooled pasta, roasted corn, diced jalapeño, and crumbled cotija cheese.
- Prepare the dressing: Whisk together lime juice, chili-lime dressing, salt, and pepper in a separate bowl.
- Dress the salad: Pour dressing over the pasta mixture and toss gently with a spatula.
- Garnish: Sprinkle cilantro on top if desired.
- Serve: Enjoy chilled or at room temperature.
Notes
Make-ahead tips: Salad tastes better after sitting for a few hours. Customize by adding black beans or bell peppers for added flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Keywords: pasta salad, summer salad, street corn, vegetarian recipes, chili-lime dressing