Can I use rotisserie chicken to save time?

Absolutely. Store-bought rotisserie chicken is a fantastic shortcut - simply shred it into bite-sized pieces and add directly to the assembled salad. It is one of the best time-saving swaps for busy weeknights and meal prep days.

Can I make this pasta salad without chicken?

Yes. The salad is delicious as a vegetarian side dish without the chicken. You could also substitute grilled shrimp or black beans for a different protein option.

Why is my dressing watery after sitting in the fridge?

This happens when the dressing is added to pasta that was still warm, causing the Greek yogurt to break down. Always make sure the pasta is fully cooled to room temperature before mixing. If the salad becomes dry after refrigeration, stir in a spoonful of fresh Greek yogurt to restore the creamy texture.

Can I make this completely ahead of time for a party?

Yes, and it is actually better made ahead. Prepare the full salad the night before, store it in the refrigerator, and add the fresh cilantro and cotija garnish just before serving the next day.

Elote Pasta Salad Creamy Zesty and Incredibly Delicious

Name: The Best Elote Pasta Salad Creamy Zesty and Full of Flavor
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican-American
Ingredients: 1 cup full-fat plain Greek yogurt; 3 tablespoons mayonnaise; 1 and 1/2 teaspoons chili powder; 1/2 teaspoon garlic powder; 1/4 teaspoon salt; Zest and juice of 1 and 1/2 limes; 6.7 oz rotini pasta; 2 and 1/2 cups corn kernels; 2 teaspoons avocado oil; 1/4 teaspoon chili powder for corn; 2 and 1/2 cups cooked shredded chicken; 1 cup cotija cheese crumbled; 1/2 cup fresh cilantro chopped; Lime wedges extra cotija and cilantro for garnish

Description

A creamy, zesty elote pasta salad made with Greek yogurt dressing, broiled charred corn, shredded chicken, cotija cheese, and fresh lime. A lighter and protein-packed take on Mexican street corn!

Ingredients

Scale

1 cup full-fat plain Greek yogurt

3 tablespoons mayonnaise

1 and 1/2 teaspoons chili powder

1/2 teaspoon garlic powder

1/4 teaspoon salt

Zest and juice of 1 and 1/2 limes

6.7 oz rotini pasta

2 and 1/2 cups corn kernels

2 teaspoons avocado oil

1/4 teaspoon chili powder for corn

2 and 1/2 cups cooked shredded chicken

1 cup cotija cheese crumbled

1/2 cup fresh cilantro chopped

Lime wedges extra cotija and cilantro for garnish

Instructions

1. Combine Greek yogurt, mayo, chili powder, garlic powder, salt, lime zest, and juice in a large bowl. Stir until smooth and set aside.

2. Cook rotini in heavily salted boiling water until al dente 8 to 10 minutes. Drain but do not rinse. Cool completely.

3. Toss corn with avocado oil and chili powder on a baking sheet. Broil on high 3 to 4 minutes stirring halfway until charred. Cool slightly.

4. Once pasta is fully cooled add pasta, charred corn, shredded chicken, and cotija to the dressing bowl.

5. Fold in fresh cilantro and toss until everything is evenly coated.

6. Taste and adjust seasoning. Refrigerate at least 1 hour before serving.

7. Serve garnished with extra cotija, cilantro, and lime wedges.

Notes

Never add dressing to warm pasta or the Greek yogurt will break down.

Broiling the corn is essential for authentic charred elote flavor.

Tastes even better the next day as flavors meld in the refrigerator.

Store up to 4 days. Stir in extra Greek yogurt or lime juice before serving if it thickens.

Cotija substitute: crumbled feta cheese works well.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Salad, Main Dish
Method: Broiling, Boiling
Cuisine: Mexican-American

Nutrition

Serving Size: 1 serving
Calories: 415
Sugar: 5g
Sodium: 480mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 28g
Cholesterol: 70mg

Keywords: elote pasta salad, elote pasta salad Greek yogurt, Mexican street corn pasta salad, creamy elote pasta salad, cotija cheese pasta salad