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- 8 oz whole wheat pasta (penne or fusilli works well) - 1 cup corn kernels (fresh or frozen) - 1 red bell pepper, diced - 1 small red onion, finely chopped - 1 avocado, diced - 1/4 cup cilantro, chopped - 2 tablespoons olive oil - 2 tablespoons lime juice - 1 teaspoon chili powder - Salt and pepper to taste Whole wheat pasta is the base for this dish. It adds fiber and keeps you full. I love using penne or fusilli because they hold the dressing well. Fresh corn kernels bring sweetness and crunch. You can use frozen corn if fresh isn't available. The diced red bell pepper adds color and flavor. Red onion gives a nice bite to the salad. Avocado makes it creamy and rich. Don’t forget the chopped cilantro; it adds freshness. The dressing has olive oil, lime juice, and chili powder. This mix gives a zesty kick. - 1/4 cup feta cheese, crumbled (optional) - Additional seasonings like garlic powder or cumin Feta cheese is a delightful addition. It adds a salty flavor that pairs well with the sweet corn. If you want more spice, consider adding garlic powder or cumin. These spices can boost the flavor and make it unique. This salad is versatile. You can adjust it based on what you have on hand. Enjoy making it your own! {{ingredient_image_1}} To start, you need to cook the whole wheat pasta. Use 8 ounces of penne or fusilli. Bring a pot of salted water to a boil. Add the pasta and cook it according to the package instructions. This usually takes around 8 to 10 minutes. Once the pasta is tender, drain it in a colander. Rinse it under cold water. This cools the pasta and stops the cooking process. Set the pasta aside while you prepare the other ingredients. For the corn, you can use either fresh or frozen kernels. If you're using fresh corn, you will need about one cup. Heat a large skillet over medium heat. Add the corn and sauté it for about 5 to 7 minutes. Stir often to avoid burning. You want the corn to be slightly charred and fragrant. This gives it a nice depth of flavor. Once done, remove the skillet from the heat. Let the corn cool before adding it to the salad. In a large mixing bowl, combine the cooled pasta and charred corn. Next, add one diced red bell pepper, one finely chopped small red onion, and one diced avocado. These ingredients add color and crunch to the salad. For the dressing, whisk together 2 tablespoons of olive oil, 2 tablespoons of lime juice, and 1 teaspoon of chili powder in a small bowl. Season it with salt and pepper to taste. Drizzle this mixture over the pasta salad. Gently toss everything to combine well. Finally, add 1/4 cup of chopped cilantro and, if you like, 1/4 cup of crumbled feta cheese. Toss again to mix evenly. Taste the salad and adjust the seasoning if needed. This step is key to making the flavors pop! To make your Healthy Street Corn Pasta Salad shine, focus on presentation. Serve it in a large bowl or on a colorful platter. This draws attention and makes it inviting. You can also layer the ingredients for a fun look. For garnishing, fresh cilantro leaves add a nice touch. Lime wedges alongside the salad offer a burst of color and flavor. You can also sprinkle extra feta cheese on top for a creamy finish. To avoid overcooking pasta, watch the clock closely. Start testing the pasta a minute or two before the package time ends. You want it al dente, or firm to the bite. Rinse it under cold water right after draining to stop the cooking. Ensuring flavor balance is key. The lime juice and chili powder bring brightness and spice. Taste as you mix to adjust salt and pepper. Each ingredient should shine without overpowering others. For fresh corn, local farmers' markets are the best spots. They often have sweet, ripe corn that tastes amazing. Grocery stores also carry fresh corn, but check for quality. If fresh corn is hard to find, frozen corn works well too. It is picked at peak freshness and tastes great. You can also use canned corn in a pinch, but rinse it first to remove extra salt. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh corn and vegetables for the best flavor and texture in your pasta salad. Customize Your Dressing: Feel free to add garlic, cumin, or even a dash of hot sauce to the dressing for an extra kick! Chill Before Serving: For optimal taste, refrigerate the salad for at least 30 minutes before serving to let the flavors meld. Make It a Meal: Add grilled chicken or shrimp to turn this salad into a satisfying main dish. {{image_2}} You can boost your Healthy Street Corn Pasta Salad with protein. If you love meat, try grilled chicken or shrimp. These options add flavor and keep you full. For a plant-based choice, add black beans or chickpeas. They are tasty and pack a protein punch. You can also use tofu for a nice texture. If you need gluten-free options, swap whole wheat pasta for gluten-free pasta. Many brands make great options that taste just as good. For a vegan salad, skip the feta cheese. You can also use a plant-based dressing. This way, everyone can enjoy this dish, no matter their diet. Spice up your pasta salad with fresh herbs or spices. Try adding cumin for warmth or smoked paprika for depth. Fresh basil or green onions can add a nice twist, too. Don't be afraid to mix and match flavors. This salad is your canvas, so have fun with it! How Long It Lasts You can keep this salad in the fridge for up to three days. After that, it may lose some taste and texture. Always check for freshness before eating. Container Recommendations Use an airtight container to store the salad. Glass or plastic containers work well. Make sure the lid fits tightly to keep out air and moisture. Best Practices for Freezing Freezing this salad is not the best option due to the avocado. If you want to freeze it, leave out the avocado and feta. This way, other parts will freeze better. Thawing Tips To thaw, place it in the refrigerator overnight. This helps it defrost slowly and keeps the flavors intact. Avoid using a microwave, as it can change the salad's texture. How to Refresh After Storage If you want to serve it warm, add a splash of olive oil and mix well. You can also sauté it for a few minutes in a pan. This brings back some warmth and flavor. Serving Cold vs. Warm This salad tastes great served cold or warm. If you prefer it cold, enjoy it straight from the fridge. For a warm twist, heat it up slightly. Both ways are delicious! Yes, you can use canned corn. Canned corn saves time. However, fresh corn brings better texture and flavor. Nutritionally, fresh corn has more vitamins and antioxidants. Canned corn may have added salt or sugar. Always check the label for healthy choices. If you use canned corn, rinse it well to cut down on sodium. You can make this salad a day in advance. This gives the flavors time to blend. To keep it fresh, store it in an airtight container. Add the avocado and cilantro closer to serving time. This keeps them from browning. If you prep the dressing ahead, store it separately. Mix it in just before serving for the best taste. This salad pairs well with grilled chicken. Try it alongside fish tacos for a fun twist. It also goes great with barbecued ribs or a veggie burger. For sides, serve with tortilla chips or fresh fruit. A light dessert, like sorbet, can balance the meal too. This blog covered how to make a tasty corn pasta salad. We looked at key ingredients, from whole wheat pasta to fresh corn, veggies, and herbs. I shared steps for cooking, mixing, and serving this dish. Plus, I gave tips for variations and storage. Remember, you can make this salad your own with different proteins, flavors, and dietary needs. Enjoy creating a fresh and delicious meal that fits your taste!

Healthy Street Corn Pasta Salad

A refreshing and nutritious pasta salad featuring whole wheat pasta, corn, and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 8 oz whole wheat pasta (penne or fusilli)
  • 1 cup corn kernels (fresh or frozen)
  • 1 whole red bell pepper, diced
  • 1 small red onion, finely chopped
  • 1 whole avocado, diced
  • 1 4 cup cilantro, chopped
  • 1 4 cup feta cheese, crumbled (optional)
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • to taste salt and pepper

Instructions
 

  • Begin by cooking the whole wheat pasta according to package instructions. Drain and rinse under cold water to cool it down, then set aside.
  • While the pasta is cooking, in a large skillet over medium heat, add the corn kernels. Sauté for about 5-7 minutes until they are slightly charred and fragrant. Remove from heat and let cool.
  • In a large mixing bowl, combine the cooled pasta, charred corn, diced red bell pepper, chopped red onion, and diced avocado.
  • In a small bowl, whisk together the olive oil, lime juice, chili powder, salt, and pepper to create the dressing.
  • Drizzle the dressing over the pasta salad and toss gently to combine all the ingredients.
  • Add the cilantro and crumbled feta cheese (if using) to the salad, and give it another gentle toss to distribute evenly.
  • Taste and adjust the seasoning with additional salt and pepper if needed.

Notes

Serve the salad in a large bowl or on a platter. Garnish with extra cilantro leaves and lime wedges for a vibrant touch.
Keyword healthy, pasta salad, vegetarian