4 amazing PASTA SALADS perfect for your summer BBQ | Mexican Street Corn Pasta Salad

cotija cheese

🥗Healthier: feta cheese

💰Cheaper: parmesan cheese

Feta provides a similar tangy flavor, while parmesan is often more affordable.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell pepper offers crunch without the heat, and banana peppers are often less expensive.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice is a good substitute for a similar acidity, while vinegar is often cheaper.

Start by boiling water in a large pot.

Add chicken bouillon Maggie seasoning to the boiling water.

Add 16 oz of ditalini pasta to the boiling water, but only use about 12 oz for the salad.

Cover the pot with a lid to bring it back to a boil.

Chop fresh ingredients: bell pepper, scallions, and red onion.

Once the pasta is cooked, drain it and spread it out on a baking sheet to cool.

Do not rinse the pasta to keep the starches.

Let the pasta cool to room temperature before mixing with other ingredients, about 10 minutes.

In a mixing bowl, combine 1 cup of mayonnaise, the juice of 1 lime, tahin, and chopped red onion to make the dressing.

Mix the dressing well and taste for seasoning, adjusting with salt and pepper as needed.

In a large mixing bowl, combine the cooled pasta, corn, chopped bell pepper, scallions, and the dressing.

Mix everything together thoroughly.

Add cotija cheese to the mixture and fold it in gently.

Garnish the pasta salad with more cotija cheese and crushed red pepper flakes on top.

Serve the pasta salad cold.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens