Description
A creamy, protein-packed pasta salad made with ditalini pasta, charred corn, poblano peppers, and a tangy Greek yogurt dressing. Perfect for meal prep, casual lunches, or flavorful side dishes.
Ingredients
½ tsp chipotle chili powder
½ tsp ground cumin
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
1 Tbsp olive oil
2 cups frozen corn (thawed)
1 cup diced red onion
½ cup diced poblano peppers
½ tsp minced garlic
8 oz ditalini pasta (uncooked)
¼ cup mayonnaise
¼ cup Fage Total 0% Greek Yogurt
1 Tbsp fresh lime juice
¼ cup reserved pasta water
½ cup sliced green onions
½ cup Dodoni Feta Cheese or Organic Valley Crumbled Feta
Instructions
1. Mix chili powder, cumin, smoked paprika, salt, and pepper in a small bowl.
2. Heat olive oil in a skillet. Add corn, red onion, poblano peppers, garlic, and half the spice blend. Cook 5 minutes until vegetables are softened and lightly charred.
3. Cook pasta according to package directions. Reserve ¼ cup of pasta water, then drain and rinse under cold water until completely cool.
4. In a small bowl, whisk together mayonnaise, Greek yogurt, lime juice, remaining spice blend, and reserved pasta water until smooth.
5. In a large bowl, combine cooked pasta, corn mixture, half the green onions, half the feta, and dressing. Toss until well coated.
6. Chill the salad for at least 1 hour. Before serving, top with remaining green onions and feta cheese.
Notes
Chipotle chili powder adds a smoky kick but can be substituted with regular chili powder for a milder flavor.
Frozen corn is convenient and budget-friendly, but fresh corn works as well.
Ditalini pasta works best for scooping up the dressing, but small shells or elbows can be used.
Add protein like grilled chicken, shrimp, or beans to make it a main dish.
Chill thoroughly to let flavors meld before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing, Sautéing, Boiling
- Cuisine: American