High Protein Street Corn Pasta Salad
Elevate your pasta salad game with this High Protein Street Corn Pasta Salad—a vibrant, flavorful dish that combines the smoky sweetness of charred corn, the creaminess of Greek yogurt dressing, and the wholesome goodness of high-protein pasta made from chickpeas or lentils. Packed with black beans, juicy cherry tomatoes, and fresh cilantro, this recipe is a protein-rich twist on the classic street corn flavor profile. A zesty lime dressing infused with chili powder, cumin, and garlic ties all the ingredients together, while optional Cotija cheese adds a salty kick. Perfect as a satisfying side or stand-alone meal, this quick and easy pasta salad is ready in just 30 minutes and makes for a refreshing, nutritious dish to serve chilled or at room temperature.
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Recipe Information
Ingredients
- 8 ounces Pasta (high-protein, like chickpea or lentil pasta)
- 1.5 cups Corn kernels (fresh, canned, or frozen and thawed)
- 1 cup Black beans (cooked, rinsed, and drained)
- 1 cup Cherry tomatoes (halved)
- 0.25 cup Red onion (finely diced)
- 0.25 cup Cilantro (chopped)
- 0.25 cup Cotija cheese (crumbled, optional)
- 0.5 cup Greek yogurt (plain, non-fat)
- 2 tablespoons Mayonnaise
- 1 whole Lime (juiced)
- 1 teaspoon Chili powder
- 0.5 teaspoon Cumin (ground)
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Cook the high-protein pasta according to package instructions. Drain, rinse with cold water, and set aside.
Heat a skillet over medium-high heat and add the olive oil. Once hot, add the corn kernels. If using fresh corn, cook until charred and caramelized, about 5-7 minutes. If using canned or thawed frozen corn, cook for 3-4 minutes. Remove from heat and let cool.
In a large mixing bowl, combine the cooked and cooled pasta, charred corn, black beans, cherry tomatoes, red onion, and cilantro.
In a separate small bowl, whisk together the Greek yogurt, mayonnaise, lime juice, chili powder, cumin, garlic powder, salt, and black pepper to create the dressing.
Pour the dressing over the pasta salad and toss until everything is evenly coated.
If desired, sprinkle the salad with crumbled Cotija cheese for added flavor and protein.
Refrigerate the salad for at least 15-20 minutes before serving to let the flavors meld together.
Serve chilled or at room temperature and enjoy!
Nutrition Facts
Calories |
2015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.6 g | 96% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 2281 mg | 99% | |
| Total Carbohydrate | 264.5 g | 96% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 35.8 g | ||
| Protein | 101.5 g | 203% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 823 mg | 63% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 3838 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
