Ingredients:

  • 1 pound (450g) whole wheat pasta (rotini, penne, or elbow macaroni work well)
  • 8 cups (2 liters) water
  • 1 tablespoon (15ml) salt
  • 2 ears of corn, husked (or 2 cups frozen corn, thawed)
  • 1 tablespoon (15ml) olive oil
  • Salt and pepper to taste
  • 1/2 cup (120g) plain Greek yogurt (2% or non-fat)
  • 1/4 cup (60g) light mayonnaise
  • 2 tablespoons (30ml) lime juice, freshly squeezed
  • 1 clove garlic, minced
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 ripe avocado, diced
  • 1/2 red onion, finely chopped
  • 1/2 cup (50g) crumbled Cotija cheese (or feta cheese for a substitute), optional
  • 1/4 cup (25g) fresh cilantro, chopped
  • Optional: Jalapeño, seeded and finely minced (adjust to your spice preference)

Instructions:

  1. Bring salted water to a boil in a large pot. Add pasta and cook according to package directions until al dente. Drain well and rinse with cold water. Set aside to cool.
  2. If using fresh corn, brush with olive oil and grill (or sauté in a skillet) until lightly charred and cooked through, about 5-7 minutes per side, turning occasionally. Let cool slightly, then cut kernels from the cob. If using frozen corn, sauté with olive oil until heated through, about 5 minutes.
  3. In a medium bowl, whisk together Greek yogurt, mayonnaise, lime juice, minced garlic, chili powder, smoked paprika, salt, and pepper until smooth.
  4. In a large bowl, combine the cooked pasta, corn kernels, diced avocado, red onion, Cotija cheese (if using), and cilantro.
  5. Pour the dressing over the pasta salad and gently toss to combine, ensuring everything is well coated.
  6. Cover the salad and refrigerate for at least 15 minutes to allow the flavors to meld. Serve chilled.