Description
A colorful, refreshing salad combining sweet roasted corn, crisp bell peppers, tender pasta, and a tangy creamy dressing. Perfect for summer lunches, potlucks, or as a healthy side dish for any meal.
Ingredients
8 oz rotini, penne, or bow-tie pasta
2 cups fresh or frozen corn (lightly roasted)
1 cup diced red or yellow bell peppers
½ cup finely chopped red onion
¼ cup chopped fresh cilantro
⅓ cup mayonnaise or Greek yogurt
2 tablespoons lime juice
1 teaspoon chili powder
½ teaspoon garlic powder
Salt and pepper to taste
Optional: black beans, cherry tomatoes, avocado, or toasted pumpkin seeds
Instructions
Cook pasta according to package instructions until al dente, then drain and rinse under cold water.
Roast or sauté corn until lightly charred (5–7 minutes for fresh, 3–4 minutes for thawed frozen).
In a large bowl, combine pasta, corn, bell peppers, red onion, and cilantro.
In a small bowl, whisk together mayonnaise or Greek yogurt, lime juice, chili powder, garlic powder, salt, and pepper.
Pour dressing over the salad and toss gently to coat evenly.
Chill for at least 30 minutes to allow flavors to meld.
Serve as a refreshing side or main dish, garnished with extra cilantro, seeds, or crushed tortilla chips.
Notes
Use fresh corn when possible for maximum sweetness.
Cook pasta slightly firmer than usual to prevent sogginess after chilling.
Add avocado just before serving to avoid browning.
Layer colorful veggies on top for a visually appealing presentation.
Let the salad chill for at least 30 minutes to blend the flavors fully.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4–6