Ingredients
Scale
- 1 pound pasta (rotini, farfalle, or your favorite shape)
- 2 cups frozen corn, thawed
- 1 red bell pepper, diced
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled cotija cheese (or feta)
- 2 tablespoons lime juice
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1/4 cup chopped cilantro (optional)
Instructions
- Step 1: Cook pasta according to package directions. Drain and rinse with cold water to stop the cooking process. Set aside to cool.
- Step 2: In a large bowl, combine the cooked pasta, thawed corn, and diced red bell pepper.
- Step 3: In a separate bowl, whisk together the mayonnaise, sour cream, cotija cheese (or feta), lime juice, chili powder, cumin, salt, and pepper.
- Step 4: Pour the creamy dressing over the pasta mixture and stir gently to coat everything evenly.
- Step 5: Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. This also helps it chill and thicken slightly.
- Step 6: Before serving, stir in the chopped cilantro (if using). Taste and adjust seasonings as needed.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days for optimal flavor and freshness.
- For reheating, gently warm the pasta salad in a microwave or on the stovetop, stirring occasionally, to avoid overcooking the pasta and to maintain its creamy texture.
- Serve this vibrant pasta salad as a refreshing side dish alongside grilled chicken or fish, or elevate it to a complete meal by adding black beans and grilled shrimp.
- To enhance the corn's sweetness, roast it in the oven before adding it to the salad for a smoky, slightly caramelized flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American