Tasty Elote Pasta Salad with Greek Yogurt – Moana’s Kitchen

The sun was shining, and the tantalizing aroma of grilled corn wafted through the air, reminding me of summer barbecues. This Tasty Elote Pasta Salad with Greek Yogurt – Moana’s Kitchen combines the creamy goodness of Greek yogurt and the zest of lime with al dente rotini, creating a dish that’s as vibrant as it is satisfying. With just about 30 minutes of prep time, this salad works because it balances rich flavors with fresh ingredients, making it a crowd-pleaser for any gathering.

This recipe is perfect for anyone who craves a delightful blend of textures and flavors, ideal for summer picnics, potlucks, or an easy weeknight dinner. You can make it ahead of time and store it in the fridge for a quick and refreshing side dish.

Why You’ll Love This Recipe

• The rotini pasta holds onto the creamy dressing beautifully.
• Grilling the corn adds a smoky sweetness that elevates the dish.
• Greek yogurt creates a rich, tangy flavor while keeping it lighter.
• It’s easily customizable based on your favorite ingredients.

What You’ll Need

Gather these ingredients for a delicious meal.

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

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 Topping

• 2 tsp avocado oil
• 1/4 tsp chili powder
• Lime wedges

Greek yogurt adds creaminess; substitute with sour cream if needed.

Substitutions & Swaps

• Use quinoa instead of rotini for a gluten-free option.
• Replace chicken with black beans for a vegetarian dish.
• Cotija can be swapped for feta cheese.
• Fresh cilantro can be replaced with parsley.

How to Make It

Start preparing your delicious elote pasta salad in just a few simple steps.

Boil pasta

Cook the rotini in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and rinse with cold water to stop the cooking process.

Grill corn

While the pasta cooks, grill the corn on medium heat until charred, about 10-15 minutes. Allow it to cool slightly before cutting the kernels off the cob.

Mix dressing

In a bowl, whisk together the Greek yogurt, mayo, chili powder, garlic powder, salt, and the zest and juice of 1.5 limes until smooth and well combined.

Combine ingredients

In a large mixing bowl, combine the cooled rotini, corn, shredded chicken, and cotija. Pour the dressing over the mixture and gently fold until everything is well coated.

Toss with cilantro and chili

Drizzle avocado oil over the salad and sprinkle an additional 1/4 tsp of chili powder. Add the chopped cilantro and mix gently to incorporate.

Serve with lime

Taste and adjust seasoning if necessary, then serve immediately with lime wedges on the side for an extra citrus kick.

How to Store It

Fridge: up to 3 days in an airtight container.
Freezer: no, pasta does not thaw well.
Reheat: not recommended; serve cold or at room temperature.

Tips for Best Results

• Don’t skip rinsing the pasta; it prevents sticking.
• Use fresh lime juice for the brightest flavor.
• Adjust chili powder depending on your spice preference.
• For added texture, toast the corn before grilling.

Serving Suggestions

• Pair it with grilled meats for a complete meal.
• Serve as a side dish at your next barbecue.
• Enjoy it as a light lunch during hot summer days.