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

The sun-drenched aroma of grilled corn fills the air as you prepare to dive into a dish that celebrates the flavors of summer: Tasty Elote Pasta Salad with Greek Yogurt – Moana’s Kitchen. This refreshing pasta salad takes just 30 minutes to whip up and showcases creamy Greek yogurt for a delightful and healthier twist to traditional pasta salads. The zesty and vibrant mix of lime, chili, and cotija cheese makes it a standout at any picnic or potluck.

This recipe is perfect for those seeking a light yet filling meal that’s bursting with flavor. Ideal for gatherings, barbecues, or just a cozy dinner at home, this pasta salad can be made a day in advance and stored in the fridge for easy serving.

Why You’ll Love This Recipe

• The creamy texture from Greek yogurt pairs perfectly with crunchy corn.
• Quick preparation means you can enjoy it in just 30 minutes.
• It’s a versatile dish that works well as a main or a side.
• The bold flavors of lime and chili create a refreshing taste sensation.

What You’ll Need

Gather the following ingredients to make this delicious pasta salad.

For the Salad

• 6.7 oz rotini, Barilla for 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
• 1/2 cup cilantro, chopped

For the Dressing

• 1 cup Greek yogurt, I prefer Fage total 5% for creaminess
• 3 tbsp mayo
• 1.5 tsp chili powder
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1.5 limes, zested and juiced

For Cooking

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

Swap Greek yogurt for sour cream if desired.

Substitutions & Swaps

• Use quinoa instead of rotini for a gluten-free option.
• Substitute chicken with canned beans for a vegetarian version.
• Feel free to replace cotija with feta cheese.
• Lime juice can be replaced with lemon juice for a different zest.

How to Make It

Follow these steps for a delicious pasta salad.

Cook the Pasta

Boil water in a large pot, then add rotini and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.

Prepare the Dressing

In a bowl, combine Greek yogurt, mayo, chili powder, garlic powder, salt, and the zest and juice of 1.5 limes. Whisk until smooth and creamy.

Mix the Salad

In a large mixing bowl, combine the cooked rotini, corn, shredded chicken, cotija, and cilantro. Pour the dressing over the top and stir until everything is evenly coated.

Adjust Seasoning

Taste the salad and add more salt, chili powder, or lime juice to your preference for an extra kick.

How to Store It

Fridge: 3 days in an airtight container
Freezer: no, may alter texture
Reheat: not recommended; best served cold

Tips for Best Results

• Ensure you cool the pasta properly to keep the salad fresh and non-soggy.
• Incorporate fresh lime juice just before serving for the best flavor.
• Always mix the dressing ingredients thoroughly for a uniform taste.

Serving Suggestions

• Enjoy as a refreshing side dish at backyard barbecues.
• Serve alongside grilled shrimp or chicken for a complete meal.
• Perfect for meal prep; pack in lunch boxes for a midday treat.