Description
A refreshing and creamy pasta salad featuring sweet corn, cherry tomatoes, and a zesty dressing, perfect for summer gatherings.
Ingredients
Scale
- 8 ounces elbow macaroni
- 1 cup frozen sweet corn, thawed
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup crumbled cotija cheese (optional)
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large mixing bowl, combine the cooked macaroni, thawed corn, cherry tomatoes, red onion, and cilantro.
- In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper until smooth.
- Pour the dressing over the pasta mixture and toss until everything is well coated.
- If using, sprinkle the cotija cheese on top and gently mix it in.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
- For added crunch, consider mixing in diced bell peppers or cucumbers.
- To make it spicier, add diced jalapeños or a dash of hot sauce to the dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg