The sweet aroma of corn mingled with zesty lime fills the air, drawing everyone to the table. This Tasty Elote Pasta Salad with Greek Yogurt is a delightful twist on the traditional elote, capturing its vibrant flavors in a creamy pasta dish that takes just 30 minutes to prepare. What makes it stand out is the use of Greek yogurt, which adds a rich texture without sacrificing freshness.
This recipe is perfect for summer gatherings, potlucks, or a light lunch. You can easily prepare it a day in advance, allowing the flavors to marinate beautifully, which enhances its deliciousness.
Why You’ll Love This Recipe
- The combination of creamy Greek yogurt and crunchy corn creates a delightful texture.
- Light and refreshing, it’s perfect for warm days.
- The zesty lime juice brightens up every bite.
- Easy to make, it uses simple ingredients you likely have on hand.
What You’ll Need
Gather these fresh ingredients to create your Tasty Elote Pasta Salad.
For the Salad
- 6.7 oz rotini, Barilla recommended for the best bite
- 2.5 cups corn
- 2.5 cups chicken, shredded into bite-sized 1-inch pieces
- 1 cup cotija, crumbled into small chunks for distribution
- 1/2 cup cilantro, chopped
For the Dressing
- 1 cup Greek yogurt, Fage total 5% for creaminess
- 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 an extra kick
For Serving
- Lime wedges
Substitutions: Use sour cream instead of Greek yogurt.
Substitutions & Swaps
- Use any pasta shape instead of rotini.
- Swap chicken for black beans for a vegetarian option.
- Cotija can be replaced with feta cheese.
- Fresh basil can substitute for cilantro.
How to Make It
Here’s how to create this flavorful salad in just a few steps.
Cook the Pasta
Bring a pot of salted water to a boil and cook the rotini until al dente, about 8-10 minutes. Drain the pasta and rinse it under cold water to stop the cooking process.
Prepare the Dressing
In a bowl, combine Greek yogurt, mayo, chili powder, garlic powder, salt, lime zest, lime juice, avocado oil, and the additional chili powder. Whisk until smooth and creamy.
Combine the Salad
In a large mixing bowl, add the cooked rotini, corn, shredded chicken, cotija, and cilantro. Pour the dressing over the salad and toss until everything is evenly coated.
Chill and Serve
Cover the bowl and let the salad chill in the refrigerator for at least 15 minutes. Serve the salad with extra lime wedges on the side for added zest.
How to Store It
Fridge: up to 3 days in an airtight container.
Freezer: no, may become soggy upon thawing.
Reheat: not necessary; enjoy chilled or at room temperature.
Tips for Best Results
- Use fresh corn for the sweetest flavor.
- Let the salad sit in the fridge for a few hours for maximum flavor infusion.
- Taste and adjust seasoning before serving to your preference.
- Add more lime juice if you love a tangy flavor.
Serving Suggestions
- Pair with grilled steak or chicken for a complete meal.
- Serve as a side at summer barbecues.
- Enjoy it as a light meal on hot days.
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