Low Fat Street Corn Pasta Salad
Light, flavorful, and perfect for summer gatherings, this Low Fat Street Corn Pasta Salad delivers all the bold, zesty flavors of classic Mexican street corn in a guilt-free, crowd-pleasing dish. Featuring whole wheat pasta, charred corn, crisp red bell peppers, and a creamy dressing made with low-fat Greek yogurt and lime juice, this recipe is packed with wholesome ingredients and vibrant textures. A pinch of chili powder and smoked paprika adds just the right amount of smoky spice, while fresh cilantro and optional crumbled Cotija cheese complete the dish with authentic flair. Ready in under 30 minutes, this make-ahead pasta salad is a breeze to prepare and ideal as a healthy side dish or light lunch. Perfect for potlucks, barbecues, and meal prep, this low-fat twist on a beloved classic is sure to impress! Keywords: low-fat pasta salad, Mexican street corn salad, healthy summer recipes, quick pasta salad, BBQ side dishes.
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Ingredients
- 8 ounces Whole wheat pasta (such as rotini or penne)
- 2 cups Frozen corn kernels
- 1 medium Red bell pepper
- 4 stalks Scallions (green onions)
- 0.25 cup Cilantro (fresh)
- 0.5 cup Plain low-fat Greek yogurt
- 0.25 cup Low-fat mayonnaise
- 2 tablespoons Lime juice
- 1 teaspoon Chili powder
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Garlic powder
- 0.25 cup Cotija cheese (optional, crumbled)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Directions
Step 1
Cook the whole wheat pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
Step 2
In a skillet over medium-high heat, sauté the frozen corn kernels (no need to thaw) for 4-5 minutes until slightly charred. Remove from heat and set aside to cool.
Step 3
Dice the red bell pepper into small pieces and finely chop the scallions and cilantro.
Step 4
In a large mixing bowl, combine the Greek yogurt, low-fat mayonnaise, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper. Mix until smooth and well combined.
Step 5
Add the cooled pasta, charred corn, diced red bell pepper, scallions, and cilantro to the bowl with the dressing. Toss until everything is evenly coated in the dressing.
Step 6
If desired, sprinkle crumbled Cotija cheese over the top and gently mix it in.
Step 7
Chill the pasta salad in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve cold or at room temperature.
Nutrition Facts
| Serving size | (1144.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1704.0 |
| Total Fat 46.8g | 0% |
| Saturated Fat 18.6g | 0% |
| Polyunsaturated Fat 8.2g | |
| Cholesterol 75.7mg | 0% |
| Sodium 2748.7mg | 0% |
| Total Carbohydrate 276.7g | 0% |
| Dietary Fiber 31.1g | 0% |
| Total Sugars 42.6g | |
| Protein 73.4g | 0% |
| Vitamin D 12.8IU | 0% |
| Calcium 705.0mg | 0% |
| Iron 13.4mg | 0% |
| Potassium 2632.1mg | 0% |
Source of Calories