Name: Tasty Elote Pasta Salad with Greek Yogurt
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 cup Greek yogurt (preferably Fage Total 5% for the creamiest texture); 3 tbsp mayo; 1.5 tsp chili powder; 1/2 tsp garlic powder; 1/4 tsp salt; 1.5 limes (zested and juiced); 6.7 oz rotini pasta (preferably Barilla); 2.5 cups corn; 2 tsp avocado oil; 2.5 cups chicken (shredded into bite-sized 1-inch pieces); 1 cup cotija cheese (crumbled into small chunks); 1/2 cup cilantro (chopped); Lime wedges (for serving)

Description

This vibrant elote pasta salad features creamy Greek yogurt and fresh ingredients, perfect for summer gatherings.

Ingredients

1 cup Greek yogurt (preferably Fage Total 5% for the creamiest texture)
3 tbsp mayo
1.5 tsp chili powder
1/2 tsp garlic powder
1/4 tsp salt
1.5 limes (zested and juiced)
6.7 oz rotini pasta (preferably Barilla)
2.5 cups corn
2 tsp avocado oil
2.5 cups chicken (shredded into bite-sized 1-inch pieces)
1 cup cotija cheese (crumbled into small chunks)
1/2 cup cilantro (chopped)
Lime wedges (for serving)

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Instructions

Boil a large pot of salted water. Add the rotini and cook until al dente, about 8-10 minutes. Drain and rinse with cold water to cool.
Combine Greek yogurt, mayo, 1.5 tsp chili powder, garlic powder, salt, lime zest, and lime juice in a large mixing bowl. Whisk until smooth.
Add the cooked rotini, corn, shredded chicken, and avocado oil to the bowl. Gently mix to combine, ensuring the pasta is well coated with the dressing.
Fold in the crumbled cotija and chopped cilantro. Taste and adjust seasoning with extra salt or lime juice if desired.
Serve chilled, garnished with lime wedges for an extra pop of freshness.

Notes

For added flavor, consider marinating the shredded chicken in lime juice and spices for thirty minutes before cooking. Grilling or roasting the corn can also add a delightful smoky flavor.