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Homemade High Protein Elote Pasta Salad

A crunchy and savory pasta salad inspired by traditional Mexican elote, packed with fresh corn, Greek yogurt, and lime for a refreshing twist.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Dish, Salad, Side Dish
Cuisine: American, Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 2 cups pasta (any shape you prefer) Cooked al dente
  • 1 cup corn (fresh or canned) If using fresh corn, cut kernels off the cob
  • 1/2 cup black beans, drained and rinsed
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, diced
  • 1/4 cup cilantro, chopped
Dressing
  • 1/2 cup Greek yogurt
  • 1/4 cup mayonnaise
  • 1 juice lime
  • 1 teaspoon chili powder
  • to taste Salt and pepper
Garnish (optional)
  • 1/2 cup crumbled feta cheese For garnish, optional

Method
 

Preparation
  1. Boil a pot of salted water and cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
  2. Chop the cherry tomatoes, red onion, and cilantro while the pasta is cooking.
Mixing
  1. In a large bowl, whisk together Greek yogurt, mayonnaise, lime juice, chili powder, and season with salt and pepper.
  2. Add the cooled pasta, corn, black beans, diced red onion, halved cherry tomatoes, and chopped cilantro to the bowl with the dressing. Stir gently until coated.
Serving
  1. If using, sprinkle feta cheese on top before serving.
  2. Chill the salad in the fridge for about 30 minutes for the best flavor.

Notes

For a lighter option, substitute Greek yogurt with low-fat yogurt or vegan alternatives. Store leftovers in an airtight container for 3 to 5 days.