Mexican Pasta Salad
This pasta salad hits different than the usual mayo-heavy versions - the Greek yogurt and lime juice keep it light while the grilled corn and cotija cheese add serious flavor. Perfect for cookouts when you want something that actually tastes good.
Print
Pin
Ingredients
Ingredients (~6 servings)
- 2 ears fresh yellow corn husked
- 12 oz dry elbow macaroni
- Salt and freshly ground black pepper
- 2 large Roma tomatoes ~1 cup, seeded and diced
- 1 can black beans drained and rinsed well
- 1 large avocado semi-firm but ripe, diced
- 1/2 cup crumbled Cotija cheese
- 1/3 cup chopped red onion or 2/3 cup chopped green onion, rinsed
- 1/2 cup mayonnaise full fat
- 1/2 cup plain Greek yogurt fat free
- 3 Tbsp fresh lime juice
- 1/4 cup finely minced fresh cilantro
- 1 clove garlic minced
- 1 tsp ancho chili powder
- 1/2 tsp ground cumin
Instructions
- Preheat grill to 450F.
- Grill corn, turning every 2-3 minutes until charred on all sides, about 8-9 minutes total.
- Cool corn and cut kernels from cobs.
- Cook pasta to al dente in lightly salted water according to package directions.
- Drain and rinse pasta with cold water until completely cooled.
- Whisk together mayonnaise, Greek yogurt, lime juice, cilantro, garlic, ancho chili powder, and cumin.
- Season dressing with salt and pepper to taste.
- In a large bowl, toss cooled pasta with corn kernels, tomatoes, black beans, avocado, Cotija cheese, red onion, and cilantro lime dressing.
- Top with reserved corn, tomatoes, avocado, and onion for presentation.
- Serve immediately or chill up to 2 hours.
Notes
Salad thickens as it sits; thin with water if needed after chilling.
Tried this recipe?Leave a comment below & let me know!