Mexican Pasta Salad
This pasta salad hits different than the usual mayo-heavy versions - the Greek yogurt and lime juice keep it light while the grilled corn and cotija cheese add serious flavor. Perfect for cookouts when you want something that actually tastes good.
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Ingredients
Ingredients (~6 servings)
- 2 ears fresh yellow corn husked
- 12 oz dry elbow macaroni
- Salt and freshly ground black pepper
- 2 large Roma tomatoes ~1 cup, seeded and diced
- 1 can black beans drained and rinsed well
- 1 large avocado semi-firm but ripe, diced
- 1/2 cup crumbled Cotija cheese
- 1/3 cup chopped red onion or 2/3 cup chopped green onion, rinsed
- 1/2 cup mayonnaise full fat
- 1/2 cup plain Greek yogurt fat free
- 3 Tbsp fresh lime juice
- 1/4 cup finely minced fresh cilantro
- 1 clove garlic minced
- 1 tsp ancho chili powder
- 1/2 tsp ground cumin
Instructions
- Preheat grill to 450F over medium-high heat.
- Grill corn, turning every 2-3 minutes until charred on all sides, about 8-9 minutes total.
- Let corn cool, then cut kernels from cobs.
- Cook macaroni in salted water to al dente according to package directions.
- Drain pasta, rinse with cold water, and let cool completely.
- Whisk together mayonnaise, Greek yogurt, lime juice, cilantro, garlic, chili powder, and cumin.
- Season dressing with 3/4 tsp salt and 1/4 tsp pepper.
- Chill dressing until ready to assemble.
- Reserve some tomatoes, corn, avocado, and onion for topping if desired.
- Toss macaroni, corn, tomatoes, black beans, avocado, Cotija cheese, onion, and dressing in large bowl.
- Top with reserved ingredients for presentation.
- Serve immediately or chill up to 2 hours.
Notes
Salad thickens as it rests. Thin with water if needed after chilling.