The tantalizing smell of roasted corn mingling with the zesty essence of lime fills the kitchen as the vibrant Tasty Elote Pasta Salad with Greek Yogurt comes together. This delightful, creamy dish takes only about 30 minutes to prepare and offers a perfect blend of flavors and textures. The Greek yogurt provides a luxurious creaminess, making it a healthier alternative to traditional pasta salads.
This recipe is perfect for summer barbecues, potlucks, or a quick weeknight dinner. It can be made ahead of time and stored in the refrigerator for up to three days, allowing the flavors to meld beautifully.
Why You’ll Love This Recipe
- The creamy texture from Greek yogurt and mayo creates a luscious dressing.
- Each bite bursts with fresh citrus to wake up your taste buds.
- The combination of rotini and corn provides a satisfying chew and crunch.
- It’s versatile enough to serve as a main dish or a side.
What You’ll Need
Gather the following ingredients to make this flavorful pasta salad:
For the Salad
- 6.7 oz rotini (I always use Barilla for a perfect al dente bite)
- 2.5 cups corn
- 2.5 cups chicken, shredded into bite-sized 1-inch pieces
- 1 cup cotija, crumbled into small chunks to distribute flavor
- 1/2 cup cilantro, chopped
For the Dressing
- 1 cup Greek yogurt (I prefer 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 for maximum citrus punch
- 2 tsp avocado oil
- 1/4 tsp chili powder
For Serving
- Lime wedges
Substitute regular yogurt for Greek yogurt if needed.
Substitutions & Swaps
- Use any pasta shape you prefer.
- Swap cotija for feta cheese.
- Use canned or frozen corn to save prep time.
- Replace chicken with black beans for a vegetarian option.
How to Make It
Prepare your delicious salad with these simple steps:
Cook the Pasta
Boil the rotini according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process.
Make the Dressing
In a large bowl, combine Greek yogurt, mayo, chili powder, garlic powder, salt, lime zest, lime juice, and avocado oil. Mix until smooth and creamy.
Combine the Ingredients
Add the cooked rotini, corn, chicken, cotija, and cilantro to the bowl with the dressing. Toss everything together until evenly coated.
Adjust Seasoning
Taste the salad and adjust seasoning with more salt or lime juice if desired. Mix well to ensure every bite is flavorful.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the pasta will become mushy.
Reheat: Enjoy cold or let sit at room temperature for 15 minutes before serving.
Tips for Best Results
- Always rinse the pasta after cooking to keep it from sticking.
- Use fresh corn for the sweetest flavor.
- Don’t skip the lime zest—it adds essential brightness.
- Adjust the chili powder based on your spice preference.
Serving Suggestions
- Serve alongside grilled meats for a complete meal.
- Pair with tortilla chips for a festive gathering.
- Enjoy chilled as a refreshing side at summer picnics.
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