Pasta salad with corn, creamy dressing, lime, and Cotija. Vegetarian and easy for summer meals.
# What You’ll Need:
→ Pasta
01 - 12 oz short pasta, such as rotini or penne
02 - 1 Tbsp kosher salt, for boiling water
→ Vegetables
03 - 3 cups fresh or frozen corn kernels
04 - 1 red bell pepper, diced
05 - 1/2 small red onion, finely diced
06 - 1/4 cup fresh cilantro, chopped
07 - 2 green onions, sliced
→ Dressing
08 - 1/3 cup mayonnaise
09 - 2 Tbsp sour cream
10 - 1 clove garlic, minced
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp chili powder
13 - 1/2 tsp ground cumin
14 - Zest and juice of 1 lime
15 - 1/2 tsp kosher salt
16 - 1/4 tsp black pepper
→ Finishing
17 - 3 oz Cotija cheese, crumbled
18 - 1 jalapeño, seeded and finely diced (optional)
19 - Extra lime wedges, for serving
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and rinse under cold water, then set aside to cool.
02 - Heat a large skillet over medium-high. Add corn kernels and cook without oil for 5 to 7 minutes, stirring occasionally, until lightly charred. Transfer to a mixing bowl.
03 - Add diced red bell pepper, finely diced red onion, chopped cilantro, and sliced green onions to the bowl with charred corn.
04 - In a separate bowl, whisk together mayonnaise, sour cream, minced garlic, smoked paprika, chili powder, ground cumin, lime zest, lime juice, salt, and black pepper until smooth.
05 - Add cooled pasta to the vegetable mixture. Pour dressing over and toss until everything is uniformly coated.
06 - Fold in Cotija cheese and jalapeño if using. Taste and adjust seasoning as needed.
07 - Serve chilled or at room temperature with extra lime wedges.
