Print

Healthy Street Corn Pasta Salad: A Guilt-Free Summer Delight

A zesty, creamy, and nourishing twist on a summer classic. This Healthy Street Corn Pasta Salad blends grilled corn, Greek yogurt dressing, and wholesome pasta for a crowd-pleasing side or light main dish.

Ingredients

Scale
  • 8 oz whole wheat or chickpea pasta
  • 2 cups grilled or roasted corn kernels
  • ½ cup Greek yogurt
  • ½ ripe avocado, mashed
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • ½ tsp garlic powder
  • Salt and pepper, to taste
  • ¼ cup chopped red onion
  • ¼ cup diced red bell pepper
  • ¼ cup chopped fresh cilantro
  • ¼ cup crumbled reduced-fat feta or vegan cheese
  • 1 tsp chili powder or smoked paprika

Instructions

  1. Cook the pasta al dente according to package instructions. Drain and rinse under cold water to cool.
  2. Grill or roast corn and let it cool slightly. If using frozen fire-roasted corn, heat briefly in a skillet.
  3. In a bowl, blend Greek yogurt, mashed avocado, lime juice, olive oil, garlic powder, salt, and pepper until smooth.
  4. In a large bowl, toss the cooled pasta with half the dressing.
  5. Fold in corn, red onion, and bell pepper.
  6. Gently mix in cilantro and cheese.
  7. Add more dressing as needed. Chill for 30 minutes before serving.
  8. Garnish with extra lime, chili powder, or cilantro if desired.

Notes

To make it vegan, swap Greek yogurt for plant-based yogurt and use vegan cheese or nutritional yeast. Add jalapeños or chipotle for heat, and avoid overcooking pasta to maintain texture.

Nutrition

Keywords: street corn, pasta salad, healthy, summer, grilled corn, Greek yogurt