Description
Enjoy this Healthy Street Corn Pasta Salad with Greek Yogurt! Tender fusilli, smoky charred corn, fresh bell pepper, red onion, and cilantro tossed in a creamy, tangy Greek yogurt dressing make the perfect light and colorful meal for summer or family gatherings.
Ingredients
Scale
- 300g fusilli pasta
- 3 cups fresh corn kernels
- 200g Greek yogurt
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp cumin
- Salt and black pepper, to taste
- Optional: crumbled feta or cotija cheese
Instructions
- Boil pasta until al dente, rinse under cold water, and set aside.
- Heat oil in a skillet, add corn, and char lightly for 5–7 minutes.
- Dice bell pepper, chop onion and cilantro.
- Mix Greek yogurt, lime juice, paprika, cumin, salt, and pepper for the dressing.
- Toss pasta, corn, veggies, and dressing together gently.
- Garnish with cilantro or cheese and serve chilled or at room temperature.
Notes
Char the corn for deep flavor. Make ahead for enhanced taste. Store in fridge up to 3 days. Add water or lime juice if salad thickens.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 5mg