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- 8 oz whole wheat pasta (fusilli or penne) - 2 cups fresh corn kernels (or frozen and thawed) - 1 red bell pepper, diced - 1/2 red onion, finely chopped - 1 jalapeño, deseeded and minced - 1/4 cup fresh cilantro, chopped - 1/2 cup Greek yogurt - 2 tablespoons lime juice - 1 teaspoon chili powder - Salt and pepper to taste - Crumbled feta cheese (optional for topping) Using whole wheat pasta adds fiber and keeps you full longer. Fresh corn brings natural sweetness and vitamins. Red bell pepper packs in vitamin C and antioxidants. Red onion adds flavor and may help reduce heart disease risk. Jalapeño gives a spicy kick while boosting metabolism. Cilantro adds freshness and may help detoxify. Greek yogurt provides protein and probiotics for gut health. Lime juice adds flavor and vitamin C. Chili powder adds warmth and may lower inflammation. Feta cheese, if used, adds creaminess and calcium. You can swap whole wheat pasta for gluten-free pasta if needed. For corn, canned corn works in a pinch, just rinse it well. Use yellow or orange bell peppers for a different flavor. Green onions can replace red onion for a milder taste. If you want less heat, skip the jalapeño or use a bell pepper instead. You can replace Greek yogurt with sour cream or a dairy-free yogurt for a vegan option. If you prefer a tangy flavor, try using apple cider vinegar instead of lime juice. To start, bring a large pot of salted water to a boil. Add 8 oz of whole wheat pasta, like fusilli or penne. Cook it according to the package directions until it is al dente. After that, drain the pasta and rinse it under cold water. This stops the cooking process and keeps the pasta firm. Next, if you are using fresh corn, grill the corn on the cob. Place it over medium heat for about 10 minutes. Turn it occasionally until it gets a nice char. Once cooked, let it cool down, then cut the kernels off the cob. If you prefer, you can also use frozen corn. Just thaw it before adding. In a large bowl, mix the cooked pasta, fresh corn, and the other ingredients. Add in 1 diced red bell pepper, 1/2 finely chopped red onion, and 1 minced jalapeño. Don’t forget to add 1/4 cup of chopped fresh cilantro. This mix adds bright flavors and textures. In a separate bowl, prepare the dressing. Combine 1/2 cup of Greek yogurt with 2 tablespoons of lime juice. Then, add 1 teaspoon of chili powder, salt, and pepper to taste. Whisk these ingredients together until smooth. This dressing will give your salad a creamy and zesty touch. Pour the dressing over the pasta mixture. Toss everything until well-coated. After mixing, taste the salad and adjust the seasoning if needed. Let it chill in the refrigerator for at least 30 minutes. This helps the flavors blend together nicely. When you are ready to serve, give the salad a good stir. You can top it with crumbled feta cheese for extra flavor. Serve it in a large bowl and garnish with extra cilantro and lime wedges on the side. This adds a fresh look to the dish. For the full recipe, check the section above! To get the best flavor from your Healthy Street Corn Pasta Salad, focus on fresh ingredients. Fresh corn adds a sweet crunch. Grilling the corn gives it a nice char. This enhances the corn's natural sweetness. Use ripe vegetables for the best taste. A ripe red bell pepper will be sweet and juicy. Fresh cilantro adds a bright note. Don't skip the lime juice; it gives a zesty kick. Mix the dressing just before serving. This keeps the salad fresh and vibrant. One common mistake is overcooking the pasta. Cook it al dente for the best texture. Rinse the pasta under cold water to stop it from cooking. This prevents it from becoming mushy. Another mistake is not seasoning enough. Taste the salad before serving. Adjust the salt and lime juice as needed. Also, avoid using too much dressing. You want a light coating, not a soggy salad. Lastly, don’t skip chilling. Let the salad sit for at least 30 minutes. This helps the flavors blend beautifully. Serve the salad in a large bowl. Garnish with extra cilantro and lime wedges. This makes it look fresh and inviting. Pair it with grilled chicken or fish for a complete meal. It also works well as a side dish for barbecues. For a fun twist, add avocado slices on top. This adds creaminess and healthy fats. Enjoy your salad with a refreshing drink like iced tea or lemonade. {{image_2}} You can easily make this salad vegetarian or vegan. To do this, simply skip the crumbled feta cheese. Instead, add extra herbs or avocado for creaminess. For a vegan dressing, use plant-based yogurt. This keeps the salad light and fresh. Want to make your salad more filling? Add proteins like grilled chicken, shrimp, or chickpeas. Cooked chicken gives a nice bite. Shrimp adds a seafood twist. Chickpeas add fiber and protein for a hearty touch. Mix and match proteins based on your taste. Use seasonal veggies to keep it exciting. In summer, add diced cucumbers or ripe tomatoes. In fall, try roasted squash or sweet potatoes. Fresh herbs like basil or mint can brighten the flavors. Seasonal ingredients bring new life to your Healthy Street Corn Pasta Salad. For the complete recipe, check the Full Recipe section. To store your Healthy Street Corn Pasta Salad, place it in an airtight container. Make sure the container seals well. This will keep the salad fresh and tasty. You can store it in the fridge for later enjoyment. This pasta salad is best enjoyed cold. If you prefer it warm, you can gently heat it. Place the salad in a microwave-safe bowl. Heat it in short bursts of 15-20 seconds. Stir between intervals to avoid overheating. Your salad will stay good for about 3 to 5 days in the fridge. Always check for signs of spoilage. If it smells off or looks slimy, it's best to throw it away. Enjoy it while it’s fresh for the best taste! Yes, you can use frozen corn. Just thaw it before adding to the salad. Frozen corn is sweet and easy to use. It saves time and still tastes great. Absolutely! You can make this salad a day in advance. Just keep it in the fridge. The flavors will blend well overnight, making it even tastier. If you don’t have Greek yogurt, use sour cream or a dairy-free option. Plain yogurt also works well. These substitutes will keep the salad creamy and delicious. To add heat, include more jalapeño or some diced serrano peppers. You can also sprinkle in some cayenne pepper. Adjust to your taste for the perfect spice level. For the full recipe, check out the complete instructions and ingredients listed earlier. This includes everything you need to create a tasty Healthy Street Corn Pasta Salad. In this blog post, we explored how to make a tasty pasta salad. We covered the key ingredients, their benefits, and some easy swaps. I shared step-by-step cooking tips to create a delicious dish. To enhance flavor, I included expert tips and avoided common mistakes. You can add your own twist with options for vegans and protein lovers. Lastly, we discussed storing leftovers and answered frequently asked questions. By following these steps, you can create a fresh, fun salad that everyone will enjoy.

Healthy Street Corn Pasta Salad

Elevate your meal prep with this delicious Healthy Street Corn Pasta Salad that's perfect for warm days! Featuring whole wheat pasta, fresh corn, and a zesty Greek yogurt dressing, this salad is a vibrant and nutritious option for any occasion. Quick to prepare and bursting with flavor, it's the ideal dish for potlucks or a light dinner. Click through for the full recipe and bring a burst of color and taste to your table!
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Ingredients
  

8 oz whole wheat pasta (fusilli or penne)

2 cups fresh corn kernels (or frozen and thawed)

1 red bell pepper, diced

1/2 red onion, finely chopped

1 jalapeño, deseeded and minced

1/4 cup fresh cilantro, chopped

1/2 cup Greek yogurt

2 tablespoons lime juice

1 teaspoon chili powder

Salt and pepper to taste

Crumbled feta cheese (optional for topping)

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package directions until al dente. Drain and rinse under cold water to stop cooking.

    Prepare the Corn: If using fresh corn, grill the corn on the cob over medium heat for about 10 minutes, turning occasionally until charred. Let it cool, then cut the kernels off the cob.

      Combine the Ingredients: In a large bowl, mix together the cooked pasta, corn, diced red bell pepper, chopped red onion, minced jalapeño, and chopped cilantro.

        Make the Dressing: In a separate bowl, combine Greek yogurt, lime juice, chili powder, salt, and pepper. Whisk until smooth.

          Mix the Salad: Pour the dressing over the pasta mixture and toss until everything is well coated.

            Taste and Adjust: Taste for seasoning and adjust with additional salt, pepper, or lime juice if necessary.

              Chill: Allow the salad to sit in the refrigerator for at least 30 minutes to let the flavors meld together.

                Serve: Before serving, give the salad a good stir and top with crumbled feta cheese if desired.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4

                    - Presentation Tips: Serve in a large bowl, garnished with extra cilantro and lime wedges on the side for a fresh touch.