Keto Street Corn Pasta Salad
Elevate your summer side dishes with this irresistible Keto Street Corn Pasta Salad, a low-carb twist on a classic favorite! Packed with vibrant flavors, this recipe combines hearts of palm pasta, roasted cauliflower florets seasoned with smoked paprika, and a creamy lime-infused dressing for a mouthwatering blend of smoky, tangy, and zesty goodness. Crispy cotija cheese crumbles, fresh cilantro, and diced avocado add texture and richness, while green onions round out the bold flavors. Perfect for a picnic, barbecue, or as a refreshing meal on its own, this easy-to-make salad is keto-friendly, gluten-free, and ready in just 35 minutes. Whether enjoyed warm or chilled, this dish is sure to become a go-to recipe for satisfying your cravings while staying on track with your lifestyle!
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Recipe Information
Ingredients
- 12 oz Hearts of palm pasta
- 2 cups Cauliflower florets
- 2 tbsp Olive oil
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.5 cup Crumbled cotija cheese
- 2 tbsp Fresh cilantro, chopped
- 2 stalks Green onion, sliced
- 0.25 cup Mayonnaise
- 0.25 cup Sour cream
- 1 medium Lime, juiced
- 0.5 tsp Chili powder
- 0.25 tsp Ground cumin
- 1 medium Avocado, diced
Instructions
Preheat your oven to 425°F (220°C).
In a mixing bowl, toss the cauliflower florets with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
Spread the seasoned cauliflower on a baking sheet in a single layer and roast for 20 minutes, flipping halfway through, until golden and tender. Remove from the oven and set aside to cool slightly.
Meanwhile, rinse and drain the hearts of palm pasta thoroughly. If you prefer a warm salad, lightly sauté the pasta in a dry skillet for 2–3 minutes; otherwise, keep it as-is for a cold salad.
In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, and ground cumin until smooth and creamy.
Add the cooled roasted cauliflower, hearts of palm pasta, crumbled cotija cheese, chopped cilantro, and sliced green onions to the bowl with the dressing. Toss until everything is evenly coated.
Gently fold in the diced avocado to avoid mashing it.
Taste and adjust seasoning as needed, adding more salt, pepper, or lime juice to your preference.
Serve immediately, or chill in the refrigerator for 30 minutes to allow the flavors to meld. Garnish with additional cilantro and cotija cheese before serving, if desired.
Nutrition Facts
Calories |
1688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.0 g | 187% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 3413 mg | 148% | |
| Total Carbohydrate | 70.4 g | 26% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 9.7 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1121 mg | 86% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2484 mg | 53% | |
*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.
