Description
A refreshing pasta salad that merges traditional elote flavors with creamy dressing, perfect for summer gatherings.
Ingredients
- 8 oz elbow macaroni
- 1 cup corn (fresh or grilled)
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 1/2 cup diced red onion
- 1/2 cup diced bell peppers
- 1/4 cup chopped cilantro
- Lime juice (to taste)
- Salt and pepper (to taste)
- Chili powder or cumin (optional, for seasoning)
- Extra cilantro for serving (optional)
- Crumbled cheese (like Cotija or feta) (optional)
Instructions
- Cook the pasta: Start by boiling a pot of salted water. Cook the elbow macaroni according to package instructions. Once done, drain and let it cool to room temperature.
- Mix the dressing: In a large bowl, whisk together the Greek yogurt, mayonnaise, lime juice, salt, pepper, and optional spices like chili powder or cumin for an extra kick.
- Combine ingredients: Add the cooled macaroni, corn, diced red onion, diced bell peppers, and chopped cilantro to the dressing.
- Toss everything: Gently stir until everything is evenly coated and mixed. You want all those vibrant colors to shine through.
- Chill: Cover the bowl and place it in the refrigerator for at least 30 minutes. This allows the flavors to meld beautifully.
- Serve: Serve the salad cold, garnished with extra cilantro or cheese if you like, and enjoy it at summer BBQs or potluck gatherings.
Notes
For best results, avoid overcooking the pasta and allow the salad to chill before serving.