When the summer sun blazes down and the smell of grilled corn wafts through the air, I can’t help but think of a delightful pasta salad that brings that essence to the table. The Tasty Elote Pasta Salad with Greek Yogurt is a refreshing, vibrant dish that can be made in just 30 minutes. It’s creamy, tangy, and packed with flavor, making it a fantastic addition to any gathering.
This recipe is perfect for potlucks, picnics, or simply a satisfying lunch at home. Plus, it stores beautifully, so you can prep it ahead of time and enjoy it for days.
Why You’ll Love This Recipe
- The Greek yogurt adds a creamy texture while keeping it light.
- Bursting with flavors from zesty lime and smoky chili powder.
- Easy to whip up in just 30 minutes.
- Versatile enough to serve as a side dish or a main course.
What You’ll Need
Gather the following ingredients to make this delicious elote 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
For Serving
- 2 tsp avocado oil
- 1/4 tsp chili powder
- Lime wedges
Substitutions: You can use lime juice instead of fresh limes.
Substitutions & Swaps
- Greek yogurt: use sour cream for a tangy taste.
- Cotija: feta cheese works as a substitute.
- Rotini: any pasta shape can be used.
- Chicken: swap for canned beans for a vegetarian option.
How to Make It
Start by preparing the ingredients to create a delicious salad.
1. Cook the pasta
Boil water in a large pot and add the rotini. Cook according to the package directions until al dente. Drain and set aside to cool.
2. Combine the dressing
In a large bowl, mix together the Greek yogurt, mayo, chili powder, garlic powder, salt, lime zest, and lime juice until smooth and creamy.
3. Prepare the corn
Heat 2 tsp of avocado oil in a skillet over medium heat. Add the corn and sauté for about 5-7 minutes until it starts to caramelize and turn golden.
4. Mix the salad
In the bowl with the dressing, add the cooled pasta, corn, shredded chicken, cotija cheese, and cilantro. Toss everything together until well combined.
5. Season and adjust
Taste and adjust the seasoning with additional lime juice, salt, or chili powder as desired.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, it’s not recommended as the texture changes.
Reheat: Not necessary, serve cold or at room temperature.
Tips for Best Results
- Ensure not to overcook the pasta for the best texture.
- Use fresh lime juice for a vibrant flavor.
- Let the salad chill for at least 30 minutes to meld the flavors.
Serving Suggestions
- Pair with grilled meats for a complete meal.
- Serve as a side dish at barbecues or gatherings.
- Make it a light lunch alongside tortilla chips and salsa.
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