Description
A creamy and zesty pasta salad with corn, chicken, and bold Mexican-inspired flavors.
Ingredients
- 8 ounces elbow pasta
- 1 tablespoon olive oil
- 3 cups corn kernels
- 2 cups cooked chicken breast, diced
- 1/4 cup finely diced red onion
- 1/3 cup chopped fresh cilantro
- 1/2 cup crumbled feta cheese
- 3/4 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon lime zest
- 2 tablespoons fresh lime juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon chili lime seasoning
- Extra cilantro
Instructions
- Cook pasta in salted boiling water until tender. Drain and set aside.
- Heat olive oil in a large skillet over high heat.
- Add corn and cook without stirring for 3 to 4 minutes until lightly charred. Stir and cook for another 2 to 3 minutes until golden in spots.
- In a large mixing bowl, whisk together Greek yogurt, mayonnaise, lime zest, lime juice, garlic powder, chili powder, and salt until smooth.
- Add warm pasta, charred corn, diced chicken, and red onion to the bowl.
- Toss everything together until evenly coated in the dressing.
- Fold in chopped cilantro and crumbled feta cheese.
- Sprinkle chili lime seasoning over the top and garnish with extra cilantro before serving.
- Serve immediately or chill for 30 minutes for enhanced flavor.
Notes
- Pat frozen corn dry before cooking to ensure proper charring instead of steaming.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican