Why Make This Recipe
High Protein Street Corn Pasta Salad is a tasty and healthy dish perfect for any occasion. Packed with protein from chicken and Greek yogurt, it’s both filling and nutritious. The mix of flavors from corn, red onion, and spices creates a vibrant dish that can be enjoyed as a main course or a side. Plus, it’s easy to make and great for meal prep!
How to Make High Protein Street Corn Pasta Salad
Ingredients:
- 12 oz gluten-free pasta
- 30 oz frozen corn (fire roasted or regular, cooked according to package directions)
- 2 cups cooked shredded chicken (I used rotisserie)
- 1 cup diced red onion
- 1/3 cup chopped cilantro
- 1 cup cotija cheese (crumbled)
- 3/4 cup plain non-fat Greek yogurt
- 1/2 cup avocado oil mayo
- 1/4 cup sour cream
- 1/4 cup lime juice
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt (+ more salt to taste)
- Pinch cayenne
Directions:
- Cook the pasta according to package directions. Drain and cool it under cold running water. Set it aside.
- In a bowl, combine the dressing ingredients and whisk them together until well mixed.
- In a large bowl, add the cooked pasta, cooked corn, diced onion, shredded chicken, cilantro, and 3/4 cup of the cotija cheese.
- Pour the dressing over the pasta and toss everything until combined. Taste and add more salt if needed.
- Top with the remaining cotija cheese and some extra chopped cilantro before serving. Enjoy!
How to Serve High Protein Street Corn Pasta Salad
This salad can be served cold or at room temperature. It goes well on its own or as a side dish for grilled meats or tacos. Feel free to add more toppings like avocado or spicy jalapeños for an extra kick!
How to Store High Protein Street Corn Pasta Salad
Store any leftovers in an airtight container in the refrigerator. It will keep well for about 3 to 4 days. If it seems dry after storing, you can add a little more Greek yogurt or mayo to freshen it up.
Tips to Make High Protein Street Corn Pasta Salad
- Ensure the pasta is thoroughly cooled before mixing to prevent it from getting soggy.
- Rotisserie chicken makes it quick and easy, but you can also use leftover chicken you have on hand.
- For an even richer flavor, consider adding lime zest to the dressing.
Variation
If you’re looking for a different twist, try adding black beans for extra protein and fiber. You can also switch out the cotija cheese with feta for a different flavor profile.
FAQs
Q: Can I use regular pasta instead of gluten-free?
A: Yes, you can use any pasta you like if gluten-free is not a concern.
Q: How can I make this recipe vegetarian?
A: Simply omit the chicken and consider adding chickpeas for added protein.
Q: Can I prepare this salad ahead of time?
A: Absolutely! You can make it a day in advance. Just mix in the dressing before serving to keep it fresh.
High Protein Street Corn Pasta Salad
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, High-Protein
Description
A tasty and nutritious dish packed with protein, perfect for any occasion.
Ingredients
- 12 oz gluten-free pasta
- 30 oz frozen corn (fire roasted or regular, cooked)
- 2 cups cooked shredded chicken (rotisserie)
- 1 cup diced red onion
- 1/3 cup chopped cilantro
- 1 cup cotija cheese (crumbled)
- 3/4 cup plain non-fat Greek yogurt
- 1/2 cup avocado oil mayo
- 1/4 cup sour cream
- 1/4 cup lime juice
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt (+ more salt to taste)
- Pinch cayenne
Instructions
- Cook the pasta according to package directions. Drain and cool it under cold running water. Set it aside.
- In a bowl, combine the dressing ingredients and whisk them together until well mixed.
- In a large bowl, add the cooked pasta, cooked corn, diced onion, shredded chicken, cilantro, and 3/4 cup of the cotija cheese.
- Pour the dressing over the pasta and toss everything until combined. Taste and add more salt if needed.
- Top with the remaining cotija cheese and some extra chopped cilantro before serving.
Notes
Ensure the pasta is thoroughly cooled before mixing to prevent it from getting soggy. Rotisserie chicken makes it quick and easy, but you can also use leftover chicken.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg