Ingredients
- 8 ounces rotini pasta
- 2-15 ounce cans fire roasted corn (drained) or fresh corn on the cob, kernels cut off
- 1/2 red onion diced
- 3/4 cup sour cream
- 3/4 cup mayonnaise
- 1 cup Queso Fresco crumbled
- 1/3 cup cilantro chopped, plus more for garnish
- 2 limes juice and zest
- 1 jalapeño chopped small
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp paprika
- 1/2 tbsp chili powder
- 2 tsp garlic powder
Method
- Cook the pasta in boiling water according to package directions. Drain and rinse in cold water to stop the cooking. Add the pasta to a large mixing bowl. Next, to the bowl with the pasta add in the drained fire roasted corn and red onion.
- In a separate bowl whisk together the sour cream, mayonnaise, Queso Fresco (reserving some for garnish), cilantro (reserving some for garnish), the zest and juice of the limes, jalapeño, and seasonings-salt, pepper, paprika, chili powder and garlic powder. Pour the dressing over the pasta.
- Mix everything together until well coated. Add more seasonings to your taste.
- Before serving, garnish with extra queso fresco and cilantro. Enjoy!
- Refrigerate leftovers up to 3 days in an air tight container.
Nutrition
Notes
Serve pasta salad room temperature.
This pasta salad can be made the day before to save time.
Refrigerate leftovers up to 3 days in an airtight container.
If you like it spicy, add cayenne pepper, increase the chili powder and leave the seeds in the jalapeño- or use a spicier pepper.
If serving from the fridge, add a little milk to make it creamy again.