A fresh and healthy twist with charred corn, whole wheat pasta, Greek yogurt, and lime dressing.
# What You'll Need:
→ Pasta
01 - 12 ounces whole wheat rotini or penne
→ Vegetables
02 - 3 cups fresh or frozen corn kernels
03 - 1 small red bell pepper, diced
04 - 1/2 small red onion, finely diced
05 - 1 jalapeño, seeded and finely chopped (optional)
06 - 1/2 cup fresh cilantro, chopped
→ Dressing
07 - 3/4 cup plain Greek yogurt (2% or nonfat)
08 - 2 tablespoons light mayonnaise
09 - 1 1/2 tablespoons fresh lime juice
10 - 1 teaspoon lime zest
11 - 1 teaspoon hot sauce (optional)
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon chili powder
14 - 1/2 teaspoon ground cumin
15 - 3/4 teaspoon salt
16 - 1/2 teaspoon freshly ground black pepper
→ Cheese
17 - 1/2 cup crumbled cotija or feta cheese
# How to Make It:
01 - Boil pasta in salted water until al dente as per package instructions; drain and rinse with cold water to cool.
02 - Heat a nonstick skillet over medium-high heat; add corn and cook, stirring occasionally, until lightly charred, about 5 to 7 minutes; remove from heat and cool.
03 - In a large bowl, whisk together Greek yogurt, mayonnaise, lime juice, lime zest, hot sauce (if using), smoked paprika, chili powder, cumin, salt, and black pepper until smooth.
04 - Add cooled pasta, charred corn, bell pepper, red onion, jalapeño (if using), and cilantro to the dressing; toss gently to coat evenly.
05 - Fold crumbled cheese into the mixture, reserving some for garnish if desired.
06 - Taste and adjust seasoning; refrigerate for at least 30 minutes to enhance flavors before serving.
07 - Sprinkle extra cheese, cilantro, and a pinch of chili powder on top before serving, if desired.
