Tasty Elote Pasta Salad with Greek Yogurt – Moana’s Kitchen

The sun was setting, casting a warm glow over the kitchen as the delicious smell of roasted corn wafted through the air. This Tasty Elote Pasta Salad with Greek Yogurt – Moana’s Kitchen is a vibrant, flavor-packed dish that takes about 30 minutes to prepare, making it a quick and delightful addition to any meal. The combination of Greek yogurt and spices creates a creamy dressing that perfectly complements the crunchy pasta and tender chicken.

This recipe is perfect for summer gatherings, potlucks, or a refreshing meal at home. It can be made ahead of time and stored in the fridge, allowing the flavors to meld beautifully.

Why You’ll Love This Recipe

• The creamy Greek yogurt dressing adds richness without being overly heavy.
• Fresh lime juice and zest give a bright citrus flavor that brightens every bite.
• Crunchy corn and tender chicken offer a satisfying combination of textures.
• It’s a make-ahead meal that tastes even better the next day.

What You’ll Need

Here’s what you will need to create this delicious dish:

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

For the Salad

• 6.7 oz rotini (I always use Barilla for a perfect al dente bite)
• 2.5 cups corn
• 2 tsp avocado oil
• 1.5 cups chicken, shredded into bite-sized 1-inch pieces
• 1 cup cotija, crumbled into small chunks to distribute flavor
• 1/2 cup cilantro, chopped
• Lime wedges, for serving

Fage is a great choice for creaminess.

Substitutions & Swaps

• Use light mayo for a lower-fat option.
• Swap corn for black beans for a different flavor.
• Greek yogurt can be replaced with sour cream.
• Use any small pasta shape if rotini isn’t available.

How to Make It

Let’s get started on your elote pasta salad!

1. Prepare the dressing

In a medium bowl, combine the Greek yogurt, mayo, chili powder, garlic powder, salt, lime zest, and lime juice. Whisk until smooth and well blended.

2. Cook the pasta

In a large pot of boiling salted water, cook the rotini according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process.

3. Sauté the corn

Heat the avocado oil in a skillet over medium-high heat. Add the corn and sprinkle with the additional chili powder. Sauté for about 5-7 minutes until the corn is slightly charred and caramelized.

4. Combine the salad

In a large bowl, combine the cooked rotini, sautéed corn, shredded chicken, cotija cheese, and chopped cilantro. Drizzle the dressing over the top and toss to combine, ensuring everything is evenly coated.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the pasta will become mushy.
Reheat: Gently mix and serve cold; no reheating needed.

Tips for Best Results

• Allow the pasta to cool completely before adding the dressing to prevent it from becoming watery.
• Taste and adjust the seasoning after combining; additional salt or lime juice can brighten the flavor.
• Incorporating freshly grilled corn adds a smoky flavor that elevates the dish.

Serving Suggestions

• Pair with grilled chicken or fish for a complete meal.
• Serve at summer barbecues or picnics for a refreshing side dish.
• Garnish with extra cilantro and lime wedges for an appealing presentation.