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

The sun was setting, casting a warm glow as I tossed together a bowl of Tasty Elote Pasta Salad with Greek Yogurt – Moana’s Kitchen. This refreshing dish, taking just 30 minutes to prepare, bursts with vibrant flavors that remind you of summer. The creamy texture from Greek yogurt combined with the sweetness of corn creates a delightful experience that keeps you coming back for more.

This recipe is perfect for those looking to impress at gatherings, potlucks, or simply enjoy a delicious meal at home. It’s also great for meal prep, as it can be made ahead of time and stored in the fridge, allowing the flavors to meld beautifully.

Why You’ll Love This Recipe

• The creamy Greek yogurt dressing enhances the dish’s overall richness.
• Sweet corn adds a delightful crunch and bursts of flavor.
• Rotini pasta holds onto all the dressing and spices perfectly.
• It’s versatile, suitable as either a side dish or a main meal.

What You’ll Need

Gather your ingredients for a truly flavorful dish.

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

For Serving

• Lime wedges

For a lighter option, you can substitute with low-fat yogurt.

Substitutions & Swaps

• Greek yogurt can be replaced with sour cream.
• Cotija cheese can be swapped for feta.
• Rotini can be substituted with any pasta type.
• Avocado oil can be exchanged for olive oil.

How to Make It

Follow these simple steps to prepare a vibrant salad.

Boil

Bring a large pot of salted water to a boil. Cook the rotini according to package instructions until al dente, about 8-10 minutes.

Drain

Drain the rotini in a colander and rinse with cold water. This helps stop the cooking process, ensuring the pasta maintains its bite.

Mix

In a large bowl, combine the Greek yogurt, mayo, 1.5 tsp chili powder, garlic powder, salt, lime zest, and lime juice. Whisk until smooth and creamy.

Combine

Add the cooled rotini, corn, chicken, cotija, and cilantro to the dressing. Toss gently until everything is evenly coated.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, it affects texture and creaminess.
Reheat: Best served cold; no reheating necessary.

Tips for Best Results

• Allow the salad to chill for an hour post-preparation for the best flavor meld.
• Use fresh limes for the most vibrant citrus taste.
• Adjust the amount of chili powder for spice preference.
• Add more or less corn based on your texture preference.

Serving Suggestions

• Serve at summer barbeques or casual get-togethers.
• Pair it with grilled meats or seafood for a delightful meal.
• Enjoy as a hearty lunch or picnic dish.