mexican street corn pasta salad (Edit recipe)

ericatangeman

90 recipes
14 followers

beat the heat with this mexican inspired pasta salad. perfect for a summer lunch or a backyard bbq!

5 minutes

1 hour

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	311
Fat:	9 g
Carbohydrates:	40 g
Protein:	18 g
Cholesterol:	26 g
Sodium:	326 mg
Fiber:	7 g
Sugars:	9 g
Calculated for total recipe.

Serves: 6-8

Ingredients

8 oz Chickpea Pasta
20 oz Frozen Bell Pepper and Onion Blend
1.5 - 2 cups Frozen Corn
2 Zucchini, diced
0.5 - 1 cup Cherry Tomato, diced
0.25 cup Cilantro, finely chopped
4 - 6 oz Cotija Cheese, or queso fresco

sauce

1 cup Plain Greek Yogurt
1 Jalapeño, finely chopped
1 Tbsp Lime Juice
0.25 cup Cilantro, finely chopped
0.5 tsp Chili Powder
0.5 tsp Paprika
0.5 tsp Garlic Powder
0.5 Tbsp Onion Powder
1 Salt and Pepper, to taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

boil pasta according to package instructions; drain & rinse.
in a large skillet, saute peppers, onions, & corn.
once veggies start to saute (loose their moisture), add in zucchini & cook for 6-8 minutes.
add pasta & sauteed veggies to a bowl & refrigerate until completely cool.
in a small bowl, combine all sauce ingredients.
add sauce, tomatoes, cilantro, & cotija cheese to cool pasta & veggies.
refrigerate for another 30 minutes before serving.
serve with a protein & enjoy!