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Elote Pasta Salad Greek Yogurt

Creamy Elote Pasta Salad with Greek Yogurt for Summer Joy

Enjoy this Healthy Elote Pasta Salad with Greek Yogurt, a creamy, protein-packed summer dish that's perfect for gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dressing
  • 1 cup Greek Yogurt full-fat is best for texture
  • 1/4 cup Mayo feel free to reduce for a lighter salad
  • 1 tbsp Chili Powder adjust to your heat preference
  • 1 tsp Garlic Powder can substitute with fresh garlic
  • 1 pinch Salt essential for elevating all other flavors
  • 1 lime Lime zest and juice offer a refreshing citrus kick
For the Salad
  • 12 oz Rotini Pasta Barilla is recommended for perfect al dente
  • 2 cups Corn broiling gives the best flavor
  • 1 tbsp Avocado Oil olive oil is a good substitute
  • 2 cups Shredded Chicken rotisserie chicken works great
  • 1/2 cup Cotija Cheese feta can be used as a substitute
  • 1/4 cup Cilantro optional based on personal preference
  • 1 lime Lime Wedges for garnish

Equipment

  • Mixing Bowl
  • Pot
  • baking sheet

Method
 

Prepare the Dressing
  1. In a medium mixing bowl, combine Greek yogurt, mayo, chili powder, garlic powder, and a pinch of salt.
  2. Stir well until the mixture is smooth and creamy. Add the zest and juice of lime, mixing until fully incorporated.
  3. Set the dressing aside.
Cook the Pasta
  1. Bring a large pot of salted water to a rolling boil.
  2. Pour in rotini pasta and cook according to package instructions for 8-10 minutes, until al dente.
  3. Drain the pasta well without rinsing, and let it cool slightly.
Char the Corn
  1. Preheat your broiler to high.
  2. In a bowl, toss corn kernels with avocado oil and an additional teaspoon of chili powder.
  3. Spread the corn evenly on a baking sheet and broil for about 3-4 minutes until lightly charred.
Combine the Ingredients
  1. In the bowl with the dressing, add the cooked rotini pasta, charred corn, shredded chicken, and cotija cheese.
  2. Gently fold everything together until evenly coated. Fold in chopped cilantro if desired.
Serve and Garnish
  1. Transfer the salad to a serving dish and sprinkle extra cotija cheese and cilantro on top.
  2. Serve chilled or at room temperature with lime wedges on the side.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 600mgPotassium: 500mgFiber: 6gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Salad keeps well in the fridge, allowing flavors to meld beautifully. It's a perfect make-ahead option.

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