High Protein Street Corn Pasta Salad

There’s nothing quite like a refreshing and hearty pasta salad on a warm day. High Protein Street Corn Pasta Salad combines the sweetness of corn with savory chicken and creamy dressing, making it a delicious option for lunch or dinner. This dish takes about 30 minutes to prepare, and its high protein content ensures you stay satisfied and energized.

This recipe is perfect for busy weeknights or weekend get-togethers with friends and family. You can easily make it in advance, and it keeps well in the fridge for several days, making it a great option for meal prep.

Why You’ll Love This Recipe

• It’s packed with protein from shredded chicken and Greek yogurt.
• The combination of textures from the crunchy corn and creamy dressing is satisfying.
• It can be made ahead of time, saving you time on busy days.
• The bright flavors from the lime juice and spices elevate the entire dish.

What You’ll Need

Gather these ingredients for a delightful dish.

For the Salad

• 12 oz gluten free pasta
• 30 oz frozen corn, cooked according to package directions (fire roasted or regular)
• 2 cups cooked shredded chicken, (I used rotisserie)
• 1 cup diced red onion
• 1/3 cup chopped cilantro
• 1 cup cotija cheese, crumbled

For the Dressing

• 3/4 cup plain non-fat Greek yogurt
• 1/2 cup avocado oil mayo
• 1/4 cup sour cream
• 1/4 cup lime juice
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp salt (+ more salt to taste)
• pinch cayenne

Substitutions: Use regular pasta if not gluten-free.

Substitutions & Swaps

• Use any cooked chicken variety.
• Swap Greek yogurt for sour cream.
• Replace cotija cheese with feta cheese.
• Use olive oil mayo instead of avocado oil mayo.

How to Make It

Follow these simple steps to create your pasta salad.

Cook the Pasta

Cook the pasta according to package directions, drain, and cool under cold running water. Set aside.

Combine the Dressing

Meanwhile, combine the dressing ingredients in a bowl and whisk to combine.

Mix the Salad Ingredients

Add the cooked pasta to a large bowl with the cooked corn, onion, diced chicken, cilantro, and 3/4 cup of the cotija cheese.

Toss with Dressing

Pour the dressing over top and toss to combine. Season with salt to taste and toss again.

Garnish and Serve

Sprinkle the rest of the cheese and some extra chopped cilantro on top and enjoy!

How to Store It

Fridge: Store in an airtight container for up to 4 days.
Freezer: No, does not freeze well.
Reheat: Not recommended, serve cold.

Tips for Best Results

• Cool the pasta completely before mixing to prevent the dressing from separating.
• Taste and adjust the seasoning as needed for your preference.
• Store the salad without garnishes and add them right before serving for best freshness.

Serving Suggestions

• Serve as a hearty side at barbecues or picnics.
• Pair with grilled meats for a balanced meal.
• Enjoy it as a filling lunch option throughout the week.