There’s a moment when the summer sun shines down, casting a warm glow on a colorful picnic spread. Among the dishes, a vibrant bowl of Tasty Elote Pasta Salad catches everyone’s eye, exuding a delightful aroma of lime and spices. This refreshing dish takes just 30 minutes to prepare and combines the essence of elote with the classic comfort of pasta, creating a creamy and flavorful salad that everyone will enjoy.
This recipe is perfect for casual gatherings, barbecues, or as a satisfying side for weeknight dinners. Make it ahead of time for easy entertaining, and store leftovers in the fridge for a quick lunch the next day.
Why You’ll Love This Recipe
- The creamy texture of Greek yogurt adds richness without the heaviness.
- Each bite delivers the zesty zing of lime and spice.
- It features a perfect blend of pasta and tender chicken for a filling dish.
- Quick to prepare, making it ideal for last-minute meals.
What You’ll Need
Gather everything you need for this delectable pasta salad:
For the Dressing
- 1 cup Greek yogurt, I prefer Fage total 5% for the creamiest texture
- 3 tbsp mayo
- 1.5 tsp chili powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1.5 limes, zested and juiced for maximum citrus punch
For the Salad
- 6.7 oz rotini, I always use Barilla for a perfect al dente bite
- 2.5 cups corn
- 2 tsp avocado oil
- 1/4 tsp chili powder
- 2.5 cups chicken, shredded into bite-sized 1-inch pieces
For Serving
- 1 cup cotija, crumbled into small chunks to distribute flavor
- 1/2 cup cilantro
- Lime wedges
Substitution note: Use any pasta shape you prefer.
Substitutions & Swaps
- Greek yogurt: Sour cream
- Avocado oil: Olive oil
- Cotija: Feta cheese
- Chicken: Cooked shrimp or black beans
How to Make It
Start creating this delicious pasta salad in just a few simple steps.
Cook the Pasta
Boil salted water in a large pot and add the rotini. Cook according to package instructions until al dente, usually about 8-10 minutes.
Prepare the Dressing
In a medium bowl, mix together Greek yogurt, mayo, chili powder, garlic powder, salt, and the zest and juice of 1.5 limes until smooth.
Sauté the Corn
In a skillet, heat the avocado oil over medium heat. Add the corn and sprinkle with 1/4 tsp chili powder. Sauté for about 5 minutes until slightly caramelized.
Combine Ingredients
In a large mixing bowl, combine the cooked pasta, sautéed corn, and shredded chicken. Pour the dressing over the mixture and toss until everything is well-coated.
Add the Final Touches
Fold in crumbled cotija and chopped cilantro for added flavor and texture. Adjust seasoning with more lime juice or salt, if needed.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the texture will deteriorate.
Reheat: Not necessary; enjoy chilled.
Tips for Best Results
- For extra creaminess, let the salad chill for 30 minutes before serving.
- Add fresh avocado for an even richer flavor.
- Use freshly squeezed lime juice for the best taste.
- Substitute grilled corn for a smoky twist.
Serving Suggestions
- Perfect alongside grilled chicken or steak.
- Serve at a potluck for a crowd-pleasing dish.
- Accompany with tortilla chips for a delightful crunch.
