Tasty Elote Pasta Salad with Greek Yogurt – Moana’s Kitchen

The scent of roasted corn mingles with vibrant lime as I toss together a colorful salad bursting with flavor. Tasty Elote Pasta Salad with Greek Yogurt – Moana’s Kitchen combines pasta, tender chicken, and zesty corn for a refreshing dish. This recipe takes about 30 minutes and delivers an explosion of taste that’s perfect for any gathering or simply a delightful weeknight meal.

This recipe is ideal for summer barbecues, potlucks, or a light family dinner. It’s easy to prep in advance, and the flavors deepen if you store it in the fridge for a few hours before serving.

Why You’ll Love This Recipe

• The creamy Greek yogurt dressing makes it irresistibly rich.
• The sweet corn adds a delightful crunch and sweetness.
• It’s quick to prepare, taking only 30 minutes.
• The combination of flavors is a beautiful homage to classic elote.

What You’ll Need

Gather these simple ingredients to create your own delicious pasta salad.

For the Salad

• 6.7 oz rotini (I always use Barilla for a perfect al dente bite)
• 2.5 cups corn
• 2.5 cups chicken, shredded into bite-sized 1-inch pieces
• 1 cup cotija, crumbled into small chunks to distribute flavor
• 1/2 cup cilantro, chopped

For the Dressing

• 1 cup Greek yogurt (I prefer Fage total 5% for the creamiest texture)
• 3 tbsp mayo
• 1.5 tsp chili powder
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1.5 limes, zested and juiced for maximum citrus punch

For Cooking

• 2 tsp avocado oil
• 1/4 tsp chili powder

Note: Fage yogurt is recommended for creaminess.

Substitutions & Swaps

• Use any spiral pasta if rotini isn’t available.
• Cotija can be replaced with feta cheese.
• Shredded rotisserie chicken saves time.
• Fresh cilantro can be exchanged for parsley.

How to Make It

Start by gathering your ingredients and following these simple steps.

Cook the Pasta

Bring a pot of salted water to a boil and add the rotini. Cook according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water to cool.

Sauté the Corn

Heat avocado oil in a skillet over medium heat. Add the corn and 1/4 tsp chili powder, cooking until slightly charred, about 5-7 minutes. Stir occasionally for even cooking.

Prepare the Dressing

In a large mixing bowl, combine Greek yogurt, mayo, chili powder, garlic powder, salt, and the zest and juice of 1.5 limes. Whisk until smooth and well integrated.

Combine Ingredients

Add the cooled pasta, sautéed corn, shredded chicken, cotija cheese, and cilantro to the bowl with the dressing. Toss gently to coat everything evenly.

How to Store It

Fridge: up to 3 days in an airtight container.
Freezer: no, the pasta will become mushy.
Reheat: not recommended; enjoy cold.

Tips for Best Results

• Rinse the pasta well to cool it and prevent sticking.
• Use fresh lime juice for the best flavor.
• Let the salad chill for at least one hour before serving for maximum flavor melding.
• Adjust seasoning to taste, especially with lime and chili powder.

Serving Suggestions

• Serve it alongside grilled meats for a complete meal.
• Perfect for a summer picnic or barbecue.
• Pair with tortilla chips for added crunch.