Description
This vibrant and flavorful pasta salad combines a creamy garlic and cheese dressing with fresh herbs, grilled corn, spicy cheddar, and avocado. Enhanced with a smoky chili butter and a zesty lime mayo dressing, it’s perfect for a satisfying meal served warm or cold.
Ingredients
Scale
For the Dressing:
- 4 ounces room temperature cream cheese
- 1/3 cup sour cream
- 2 tablespoons extra virgin olive oil
- 1-2 grated garlic cloves
- 1 tablespoon fresh chives, chopped
- Salt and pepper to taste
- 3/4 cup crumbled cotija or feta cheese
For the Salad:
- 1 pound short pasta
- 1 head romaine lettuce, shredded
- 2 cups grilled or roasted corn (from 3-4 fresh ears)
- 1/2 cup fresh basil, torn
- 1/2 cup fresh cilantro, chopped
- 1/2 cup spicy cheddar cheese, diced
- 1 avocado, diced
For the Chili Butter:
- 4 tablespoons salted butter
- 2 teaspoons smoked paprika
- 2 tablespoons chili powder
- 1/2 to 2 teaspoons cayenne pepper, adjust to preference
For the Lime Mayo Dressing:
- 1/4 cup mayonnaise or yogurt
- 2 tablespoons lime juice
Instructions
- Make the Dressing: In a large salad bowl, combine room temperature cream cheese, sour cream, olive oil, grated garlic, chopped chives, and crumbled cotija or feta cheese. Season with salt and pepper to taste. This flavorful base dressing will coat the entire salad.
- Cook the Pasta and Combine Ingredients: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain the pasta and immediately toss it in the prepared dressing within the salad bowl. Add shredded romaine lettuce, grilled or roasted corn, torn basil, chopped cilantro, diced spicy cheddar cheese, and diced avocado. Toss gently to ensure even distribution of dressing and ingredients.
- Prepare the Chili Butter: In a skillet over medium heat, melt the salted butter until golden. Stir in smoked paprika, chili powder, cayenne pepper, and a pinch of salt. Cook for one more minute to let the spices infuse the butter, then remove from heat. This chili butter adds a smoky, spicy kick to the salad.
- Make the Lime Mayo Dressing: In a small bowl, whisk together mayonnaise or yogurt with fresh lime juice and a pinch of salt for a tangy, creamy complement to the chili butter.
- Serve and Enjoy: Serve the pasta salad warm or chilled as preferred. Drizzle the lime mayo dressing over the salad and top with a spoonful of chili butter. Allow the salad to rest briefly to enhance the mingling flavors before serving.
Notes
- Use fresh ears of corn and grill or roast them for best flavor.
- Adjust cayenne pepper in chili butter to control heat level.
- You can substitute mayonnaise with Greek yogurt for a lighter lime dressing.
- Serve the salad shortly after assembling for the best texture, or chill for up to 2 hours to meld flavors.
- This salad works well as a main dish or a hearty side.
