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A vibrant pasta salad featuring rotini, sweet corn, cherry tomatoes, red onion, and a creamy lime and chili dressing, perfect for summer gatherings.

Ingredients

Scale
  • 8 ounces rotini pasta
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely chopped
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil.
  2. Cook rotini pasta in the boiling water until al dente (about 8–10 minutes) following package directions.
  3. Drain the pasta and rinse under cold water to stop the cooking and cool it quickly.
  4. In a large bowl, combine the cooled pasta, corn kernels, halved cherry tomatoes, finely chopped red onion, crumbled feta, and chopped cilantro; toss to mix.
  5. In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper until smooth.
  6. Pour the dressing over the pasta mixture and gently toss to evenly coat.
  7. Cover the bowl and refrigerate for at least 30 minutes to chill and allow the flavors to meld.
  8. Before serving, give the salad a final stir and taste; adjust seasoning with additional salt or a squeeze of lime if needed.

Notes

Use fresh corn and ripe tomatoes when possible for best flavor., Do not skip chilling the salad to let flavors meld., Adjust seasoning to preference for more kick or tanginess., For extra creaminess, add more mayonnaise or sour cream., The salad tastes better the next day; ideal for make-ahead meals., Pairs well with grilled chicken or fish for a complete meal., Serve with tortilla chips and salsa for a casual gathering., Garnish with extra cilantro or lime wedges for presentation., Substitute jalapeños or hot sauce to spice up the salad., Add grilled chicken, shrimp, or beans for extra protein., Vegan option available by substituting mayonnaise, sour cream, and feta with vegan alternatives., Add grilled vegetables like zucchini, bell peppers, or asparagus for smoky flavors., Use parsley or basil instead of cilantro for different herb notes., Store leftovers in airtight container in fridge up to 3 days., Serve chilled or at room temperature; avoid reheating to prevent dressing separation., If salad dries out, stir in lime juice, mayo, sour cream, or olive oil to refresh., Do not freeze due to texture changes.

Nutrition

Find it online: https://mamapantry.com/street-corn-pasta-salad-a-flavor-packed-recipe-youll-love/