Low Sodium Street Corn Pasta Salad
Transform your pasta salad game with this tantalizing Low Sodium Street Corn Pasta Salad, a healthier twist on the classic street corn-inspired dish. Packed with smoky charred fresh corn, vibrant red bell peppers, and zesty lime juice, this recipe brings bold flavors without compromising on sodium. A creamy, seasoned dressing made from plain Greek yogurt and unsalted mayonnaise ties together tender whole grain or gluten-free pasta with a medley of cilantro and green onion for a refreshing, nutrient-rich salad. Perfectly suited for summer barbecues, picnics, or meal prepping, this easy-to-make dish offers a light, guilt-free indulgence while catering to low-sodium dietary needs. Serve chilled or at room temperature for a versatile side or main that will wow your family and friends!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 ounces whole grain or gluten-free pasta (elbow or rotini recommended)
- 2 cups fresh corn kernels (about 4 ears of corn)
- 1 tablespoon unsalted butter
- 1 medium red bell pepper, diced
- 4 stalks green onion, thinly sliced
- 0.25 cup fresh cilantro, chopped
- 0.75 cup plain Greek yogurt (low sodium)
- 0.5 cup unsalted mayonnaise
- 3 tablespoons lime juice (freshly squeezed)
- 1 teaspoon no-sodium chili powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon ground cumin
- 0.25 cup unsalted cotija cheese (optional, low sodium cheese alternative)
Instructions
Cook the pasta according to the package instructions, omitting any salt from the boiling water. Once al dente, drain and rinse under cold water to cool. Set aside.
In a large skillet, melt the unsalted butter over medium heat. Add the fresh corn kernels and sauté for 3-5 minutes until lightly charred and tender. Remove from heat and allow to cool slightly.
In a large mixing bowl, whisk together the Greek yogurt, unsalted mayonnaise, lime juice, no-sodium chili powder, smoked paprika, ground black pepper, and ground cumin.
Add the cooked and cooled pasta, charred corn, diced red bell pepper, sliced green onion, and chopped cilantro to the dressing. Toss until everything is evenly coated.
If desired, stir in the unsalted cotija cheese or your preferred low-sodium cheese alternative for an extra level of creaminess and flavor.
Taste and adjust seasoning as needed, keeping in mind the low sodium restrictions.
Refrigerate for at least 30 minutes before serving to let the flavors meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
2893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.9 g | 169% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 160 mg | 7% | |
| Total Carbohydrate | 359.7 g | 131% | |
| Dietary Fiber | 50.1 g | 179% | |
| Total Sugars | 41.8 g | ||
| Protein | 95.8 g | 192% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 816 mg | 63% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2574 mg | 55% | |
*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.
