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

A sunny afternoon spent on the patio, enjoying a vibrant bowl of Tasty Elote Pasta Salad with Greek Yogurt – Moana’s Kitchen is an experience that encapsulates summer bliss. This delightful dish comes together in just 30 minutes and features a perfect balance of creamy texture and spicy zest that keeps you coming back for more.

This recipe is perfect for anyone looking for a refreshing side dish for summer barbecues or a quick and satisfying lunch option. It can be made ahead of time and stored in the fridge for up to three days, allowing the flavors to meld beautifully.

Why You’ll Love This Recipe

• The creamy Greek yogurt adds a dreamy texture without excess calories.
• Fresh lime juice brightens every bite with a citrus punch.
• Shredded chicken provides protein that keeps you full and satisfied.
• The combination of corn and cotija cheese brings a proper elote experience.

What You’ll Need

Gather the following ingredients to create this delicious salad:

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

Use full-fat Greek yogurt for creaminess.

Substitutions & Swaps

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

How to Make It

Start your cooking journey with these simple steps to create your pasta salad.

1. Cook the pasta.

Boil a large pot of salted water and cook the rotini according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water to stop the cooking process.

2. Prepare the corn and chicken.

In a large skillet, heat 2 tsp of avocado oil over medium heat. Add the corn and sauté for about 4-5 minutes until slightly charred. Stir in the shredded chicken and season with 1/4 tsp chili powder, cooking for an additional 2-3 minutes until heated through.

3. Mix the dressing.

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

4. Combine everything.

In the same bowl with the dressing, add the cooked rotini, sautéed corn and chicken, cilantro, and crumbled cotija cheese. Toss until everything is well-coated and combined.

5. Taste and adjust.

Taste the salad and adjust seasoning if necessary, adding more lime juice or salt to personalize the flavor to your liking.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, this salad does not freeze well.
Reheat: Not necessary; serve cold or at room temperature.

Tips for Best Results

• For added crunch, consider including diced bell peppers.
• Adjust chili powder to your spice preference for a custom kick.
• Allow the salad to chill for an hour before serving for best flavor integration.

Serving Suggestions

• Serve as a side dish for grilled meats and seafood.
• Pair with a crisp green salad for a light lunch.
• Enjoy alongside tortilla chips for an easy appetizer.