High Protein Street Corn Pasta Salad

The aroma of freshly cooked pasta mingling with the smokiness of fire-roasted corn immediately transports me to a vibrant summer cookout. This High Protein Street Corn Pasta Salad is an easy-to-make dish that comes together in just 30 minutes, making it the perfect blend of quick preparation and hearty nourishment. It’s a fantastic way to sneak in protein while enjoying the bright flavors of corn and spices.

This recipe is perfect for anyone looking for a filling, nutritious meal, especially busy families or health-conscious individuals. It’s an ideal side dish for barbecues, picnics, or a simple weeknight dinner. It also keeps well in the fridge, making it a great make-ahead option for meal prep.

Why You’ll Love This Recipe

• Packed with high-quality protein from chicken and Greek yogurt.
• A delightful blend of creamy and crunchy textures.
• Ready in 30 minutes, perfect for busy schedules.
• Colorful and flavorful, it’s sure to impress guests.

What You’ll Need

Gather the following ingredients to create this delicious salad:

For the Salad

• 12 oz gluten free pasta
• 30 oz frozen corn, cooked according to package directions (fire roasted or regular)
• 2 cups cooked shredded chicken (I used rotisserie)
• 1 cup diced red onion
• 1/3 cup chopped cilantro
• 1 cup cotija cheese, crumbled

For the Dressing

• 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

Use regular pasta if gluten free is not a concern.

Substitutions & Swaps

• Chicken: Use canned chickpeas for a vegetarian option.
• Cotija cheese: Feta cheese works as a substitute.
• Lime juice: Lemon juice can be used instead.
• Avocado oil mayo: Regular mayo is an alternative.

How to Make It

Follow these simple steps to bring this pasta salad to life:

Cook the Pasta

Cook the pasta according to package directions, then drain and cool under cold running water. Set aside.

Prepare the Dressing

Meanwhile, combine the dressing ingredients in a bowl and whisk to combine.

Combine the Salad Ingredients

Add the cooked pasta to a large bowl with the cooked corn, onion, diced chicken, cilantro, and 3/4 cup of the cotija cheese.

Toss the Salad

Pour the dressing over top and toss to combine. Season with salt to taste and toss again.

Garnish and Serve

Sprinkle the rest of the cheese and some extra chopped cilantro on top and enjoy!

How to Store It

Fridge: 3 to 5 days in an airtight container.
Freezer: No, it may affect texture when thawed.
Reheat: Microwave on low for 1-2 minutes, stirring occasionally.

Tips for Best Results

• Allow the pasta to cool completely before mixing to avoid a soggy salad.
• Adjust the seasoning based on your taste preference after adding the dressing.
• Use fresh lime juice for a brighter flavor.

Serving Suggestions

• Serve alongside grilled chicken or steak for a complete meal.
• Perfect as a lunch option for outdoor picnics or barbecues.
• Enjoy it as a cool side dish at summer gatherings.