mexican street corn pasta salad (Edit recipe)

beat the heat with this mexican inspired pasta salad. perfect for a summer lunch or a backyard bbq!
5 minutes
1 hour
Show nutritional information
This is our estimate based on online research.
Fat:8 g
Carbohydrates:42 g
Protein:18 g
Cholesterol:26 g
Sodium:326 mg
Fiber:6 g
Sugars:11 g
Calculated for total recipe.

Serves: 6-8

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

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