Corn and Rotini Pasta Salad: A Flavorful Delight!
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A refreshing and flavorful Corn and Rotini Pasta Salad perfect for any occasion.
- Author: Jessica
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Mixing and Chilling
- Cuisine: American
- Diet: Vegetarian
- 8 ounces rotini pasta
- 1 cup fresh corn kernels (or frozen, thawed)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/2 cup bell pepper, diced (any color)
- 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 fresh cilantro, chopped (optional)
- 1/2 cup crumbled feta cheese (optional)
- Boil a pot of salted water and cook the rotini pasta until al dente.
- Drain the pasta and rinse it under cold water to stop the cooking process.
- In a large bowl, mix the cooled pasta with corn, halved cherry tomatoes, finely chopped red onion, and diced bell pepper.
- In another bowl, blend the mayonnaise, sour cream, lime juice, chili powder, garlic powder, and a pinch of salt and pepper until creamy.
- Drizzle the dressing over the pasta mixture and gently fold everything together until well coated.
- If desired, add chopped cilantro and crumbled feta, mixing carefully.
- Cover the bowl with plastic wrap and chill in the refrigerator for at least half an hour.
- Serve the salad cold or at room temperature.
Notes
- For an extra kick, add diced jalapeños or a splash of hot sauce to the dressing.
- For a gluten-free option, swap rotini with quinoa.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg