Mexican Street Corn Pasta Salad
Ingredients
Pasta Salad
- 1 box rotini pasta use Chickpea Pasta for extra protein
- 2 cans sweet corn drained
- 1/2 cup cilantro chopped
- 1/2 cup Queso Fresco crumbled
Dressing
- 1/2 cup low-fat mayo
- 1/4 cup low-fat sour cream
- 2 tbsp fresh lemon juice
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp salt
- 1/4 tsp ground pepper
Instructions
- Cook the pasta according to package. Drain and rinse with cold water to cool.
- In a medium bowl, mix together the mayo, sour cream, lemon juice, olive oil, garlic powder, salt, red pepper flakes and pepper until well combined.
- In a large bowl, combine the cooked and cooled pasta, drained sweet corn, chopped cilantro and crumbled queso fresco.
- Pour dressing over the pasta mixture and toss to coat evenly.
- Refrigerate the pasta salad for at last 30 minutes to allow the flavors too meld.
- Serve chilled and enjoy!