Ingredients
Dressing
- ¾ cup Mayonnaise
- 3 Garlic Cloves, minced
- 3 tbsp Lime Juice (juice from 1.5 limes)
- 1 tbsp Lemon Juice (juice from about 1/2 lemon)
- 2 tsp Lime Zest (zest from 1 lime)
- ¾ tsp Salt
- ½ tsp Chili Powder
- ¼ tsp Paprika
- ¼ tsp Black Pepper
Street Corn Pasta Salad
- 12 oz Rotini pasta
- 2 Jalapeños, deseeded and diced
- 1 Green Onion, thinly sliced and divided
- 1 ¼ cup Frozen Roasted Corn, thawed
- ½ cup Frozen Peas, thawed
- ½ cup Finely Shredded Mexican Style Cheese
- ⅓ cup Cilantro, chopped and divided
- ¼ cup Parmesan, freshly shredded and divided
For Serving
- ¼ cup Grape Tomatoes, halved
- ¼ tsp Freshly Cracked Black Pepper
- ¼ tsp Chili Powder
Instructions
- Make the dressing: In a mixing bowl, combine mayonnaise, minced garlic, lime juice, lemon juice, lime zest, salt, chili powder, paprika, and black pepper. Whisk everything thoroughly until smooth and well combined. Cover the dressing and chill it until you’re ready to assemble the salad.
- Cook the pasta: Fill a large stockpot with salted water and bring it to a boil. Add the rotini pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and rinse it under cold water to cool it down. Set aside.
- Prepare the salad ingredients: While the pasta is cooking, dice the jalapeños (removing seeds for less heat), slice half of the green onion, chop and divide cilantro, thaw the roasted corn and peas, and prepare cheeses by shredding as needed.
- Assemble the salad: In a large mixing bowl, combine the cooled pasta, diced jalapeños, frozen roasted corn, thawed peas, half the sliced green onion, half the cilantro, finely shredded Mexican style cheese, half the Parmesan cheese, and the prepared dressing. Stir everything together until well incorporated.
- Chill the salad: Cover the salad and refrigerate it for at least 30 minutes to allow the flavors to meld and develop.
- Serve: Just before serving, top the salad with the remaining green onions, cilantro, Parmesan cheese, halved grape tomatoes, freshly cracked black pepper, and a sprinkle of chili powder. Toss lightly if desired and enjoy this refreshing, spicy pasta salad.
Notes
- Deseeding the jalapeños reduces heat significantly; keep seeds if you prefer spicier salad.
- The salad tastes better after chilling for at least 30 minutes to enhance the flavors.
- Use Mexican style cheese blend for authentic flavor; substitute with a mix of cheddar and Monterey Jack if unavailable.
- Roasted corn adds a smoky flavor, but fresh grilled corn can be used if preferred.
- Adjust chili powder quantity to your heat preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-American
