Should I rinse pasta for cold pasta salad?

Yes, rinsing the pasta helps stop the cooking process and cools it down quickly. It also prevents the noodles from sticking together, which is key for a smooth and creamy salad texture.

What type of pasta is best for salads?

Short pasta shapes like fusilli, ditalini, macaroni, or penne work best. They hold the dressing well and are easy to eat in a salad setting.

Is it better to make pasta salad the night before?

You can, but it’s best to store the dressing separately and mix it in just before serving. This keeps the texture fresh and prevents the salad from drying out or becoming mushy.

What is the secret to a good pasta salad?

A good pasta salad needs properly salted water for cooking the pasta, a balanced and flavorful dressing, and a variety of textures from fresh veggies and bold add-ins like cheese or herbs. Tasting and adjusting the seasoning right before serving makes all the difference

Mexican Street Corn Pasta Salad

Description

Corn Pasta Salad combines smoky roasted corn, creamy chili-lime dressing, and bold seasonings for the ultimate summer side dish. It’s a guaranteed crowd-pleaser.

Ingredients

Scale

For the Salad:

400g short-cut pasta (like fusilli, rotini, or ditalini)

2 ears of fresh corn

3 green onions, thinly sliced

1 small shallot, finely chopped

2 jalapeños, minced (seeds removed for less heat)

1/2 cup chopped fresh cilantro

1 cup crumbled cotija cheese (or feta as a substitute)

For the Creamy Chili-Lime Dressing:

1 cup sour cream

1/2 cup mayonnaise

Juice and zest of 1 fresh lime

3 garlic cloves, minced or pressed

1 teaspoon smoked paprika

1 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

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Instructions

1. Choose your preferred corn preparation method and let the corn cool.

2. Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain and rinse with cold water. Toss with a little olive oil.

3. Slice the green onions. Mince the shallot, jalapeños, garlic, and cilantro. Crumble the cotija. Zest and juice the lime.

4. Mix sour cream, mayonnaise, lime juice and zest, garlic, paprika, chili powder, salt, and pepper in a bowl until smooth.

5. In a large bowl, combine pasta, corn, green onions, shallot, jalapeños, cilantro, and most of the cotija cheese. Add dressing and toss gently.

6. Garnish with remaining cotija and optional herbs. Serve immediately or chill for 30 minutes before serving.

Notes

For best texture, wait to add avocado until just before serving.

To make it vegan: Use plant-based mayo and sour cream, and vegan feta.

To make it ahead: Store salad and dressing separately until ready to serve.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Mixing
Cuisine: Mexican-American

Nutrition

Serving Size: 1.5 cups
Calories: 320
Sugar: 4g
Sodium: 580mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 8g
Cholesterol: 25mg