High Protein Street Corn Pasta Salad

A warm summer evening comes alive with the vibrant colors and delightful crunch of a High Protein Street Corn Pasta Salad. This refreshing dish takes just 30 minutes to prepare and is bursting with flavor and texture. It’s the perfect meal for a sunny day, combining the heartiness of pasta with the sweetness of corn and the zest of lime.

This recipe is ideal for family gatherings, potlucks, or meal prep for busy weeknights. You can easily make it a day in advance, allowing the flavors to meld and intensify in the refrigerator.

Why You’ll Love This Recipe

• It’s packed with protein from chicken and Greek yogurt.
• The combination of textures—from creamy to crunchy—creates a satisfying bite.
• It can be served warm or chilled, making it versatile for any occasion.
• The vibrant flavors of lime and spices bring excitement to each mouthful.

What You’ll Need

Gather these ingredients to create a delicious pasta 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

For a dairy-free option, replace cotija cheese with a non-dairy alternative.

Substitutions & Swaps

• Use any short pasta if gluten-free isn’t needed.
• Swap rotisserie chicken for any leftover cooked chicken.
• Cilantro can be replaced with parsley for a milder flavor.
• Lime juice can be substituted with lemon juice in a pinch.

How to Make It

Let’s dive into making this delicious pasta salad.

1. Cook the Pasta

Cook the gluten-free pasta according to package directions. Drain and cool it under cold running water, then set aside.

2. Prepare the Dressing

Combine the Greek yogurt, avocado oil mayo, sour cream, lime juice, chili powder, cumin, paprika, salt, and cayenne in a bowl. Whisk until fully combined.

3. Combine the Ingredients

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

4. Dress the Salad

Pour the prepared dressing over the pasta mixture. Toss everything together until well combined. Taste and adjust salt as needed, tossing again.

5. Serve and Garnish

Sprinkle the remaining cotija cheese and some extra chopped cilantro on top. Serve immediately and enjoy!

How to Store It

Fridge: 3 to 4 days in an airtight container.
Freezer: No, the pasta texture will suffer.
Reheat: Enjoy cold or at room temperature—no reheating needed.

Tips for Best Results

• Make sure the pasta is completely cooled before mixing to avoid a mushy texture.
• Adjust the spiciness by increasing or decreasing the cayenne.
• For an extra crunch, consider adding diced bell peppers.
• Serve it immediately or let it sit in the fridge for at least 30 minutes to enhance flavors.

Serving Suggestions

• Pair it with grilled chicken or fish for a complete meal.
• Serve it alongside fresh salsa and tortilla chips for a fun appetizer.
• Bring it to a picnic or BBQ as a colorful side dish.