The tantalizing scent of warm pasta mingled with the sweetness of corn and zesty lime fills the kitchen as I prepare this delightful dish. Tasty Elote Pasta Salad with Greek Yogurt – Moana’s Kitchen is a refreshing and creamy salad that comes together in just 30 minutes, making it the perfect dish for hot summer days or backyard gatherings. The use of Greek yogurt instead of heavy dressings gives it a light yet satisfying texture that keeps you coming back for more.
This recipe is ideal for anyone wanting to impress guests at a potluck or simply craving a delicious summer meal. You can easily make it ahead of time—just store it in the fridge for up to three days for the best flavor.
Why You’ll Love This Recipe
- The creamy texture from Greek yogurt offers a delightful contrast to the al dente pasta.
- Fresh limes add a vibrant citrus punch that enhances every bite.
- It’s a fantastic way to use leftover chicken, adding both protein and flavor.
- The combination of corn and cotija cheese brings a taste of summer to your table.
What You’ll Need
Gather the following ingredients to create your delicious pasta salad:
For the Salad
- 6.7 oz rotini (I always use Barilla for a perfect al dente bite)
- 2.5 cups corn
- 2.5 cups chicken (shredded into bite-sized 1-inch pieces)
- 1 cup cotija (crumbled into small chunks to distribute flavor)
- 1/2 cup cilantro, chopped
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)
- 2 tsp avocado oil
- 1/4 tsp chili powder
For Serving
- Lime wedges
Note: Use low-fat yogurt for a lighter version.
Substitutions & Swaps
- Greek yogurt can be swapped with sour cream.
- Cotija cheese can be replaced with feta.
- Any pasta shape can work; consider penne or fusilli.
- Use fresh corn for best flavor.
How to Make It
Create this delightful pasta salad by following these simple steps:
Cook the Pasta
Boil water in a large pot and add rotini. Cook according to package instructions, usually about 8-10 minutes, until al dente. Drain and set aside to cool.
Prepare the Dressing
In a mixing bowl, combine Greek yogurt, mayo, 1.5 tsp chili powder, garlic powder, salt, lime zest, lime juice, avocado oil, and 1/4 tsp chili powder. Whisk until smooth and creamy.
Mix the Salad
In a large bowl, combine the cooled rotini, corn, shredded chicken, cotija, and cilantro. Pour the dressing over the salad and gently toss to combine, ensuring everything is well coated.
Chill and Serve
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled with lime wedges on the side for an extra burst of flavor.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, it doesn’t freeze well due to the yogurt dressing.
Reheat: Not recommended—serve cold or at room temperature.
Tips for Best Results
- Make sure to cool the pasta completely before mixing to prevent it from wilting the veggies.
- Adjust the heat by adding more chili powder to the dressing according to your taste preference.
- For added texture, consider folding in some diced bell peppers or avocado just before serving.
Serving Suggestions
- Pair with grilled chicken or shrimp for a complete meal.
- Serve alongside fresh tortilla chips for a fun appetizer.
- Perfect for summer barbecues or picnics in the park.
