Juicy Street Corn Pasta Salad
A vibrant and comforting autumn pasta salad featuring sweet corn, fresh vegetables, and a creamy yogurt dressing.
Ingredients
Pasta and Vegetables
- 12 ounces gluten-free pasta Recommended brands are made from brown rice or chickpea flour.
- 2 cups corn Can use fresh or frozen corn.
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
Dressing
- 2 limes, juiced
- 1/2 cup plain yogurt Substitute with dairy-free yogurt for a dairy-free option.
- 1 tablespoon olive oil
- to taste salt and pepper
Instructions
Preparation
- Start by boiling a large pot of salted water. Add the gluten-free pasta and cook according to package instructions until al dente. Drain and set aside to cool.
- While the pasta cooks, heat a skillet over medium heat and add the corn, sautéing until lightly charred.
Mix the Salad
- In a large bowl, combine the cooked pasta, sautéed corn, diced bell pepper, cherry tomatoes, red onion, and cilantro.
Make the Dressing
- In a small bowl, whisk together the lime juice, yogurt, olive oil, salt, and pepper. Adjust seasoning to taste.
Combine and Serve
- Pour the dressing over the pasta mixture and toss until everything is well coated. Allow the salad to rest for about 15 minutes before serving.
Notes
Allowing the salad to rest enhances the flavors. Store in an airtight container in the refrigerator for up to 3 days. Consider adding protein like grilled chicken or shrimp for a more filling meal.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 8gFat: 8gSaturated Fat: 2gSodium: 200mgFiber: 4gSugar: 2g
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