Description
A bright, slightly smoky pasta salad inspired by the flavors of elote—Mexican street corn—with fresh vegetables, lime, and crumbled feta.
Ingredients
- 8 ounces pasta (tortellini or rotini)
- 2 cups corn (fresh or canned)
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- 1/4 red onion, diced
- 1/2 cup cilantro, chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons lime juice
- Salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and spread on a rimmed sheet or bowl to cool to room temperature.
- In a large mixing bowl, combine the cooled pasta, corn, halved cherry tomatoes, diced bell pepper, diced red onion, and chopped cilantro.
- In a small bowl, whisk together the olive oil, lime juice, salt, and pepper until emulsified.
- Pour the dressing over the salad and gently toss until everything is evenly coated.
- Sprinkle the crumbled feta on top and refrigerate for at least 15–20 minutes before serving to allow flavors to meld. Serve chilled or at cool room temperature.
Notes
You can add smoked paprika for a smoky flavor or substitute feta with roasted pumpkin seeds for a vegan option.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican