Ingredients
Equipment
Method
- Step 1: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
- Step 2: If using fresh corn, grill or boil the corn until tender, then cut the kernels off the cob. If using frozen corn, cook it according to package directions. If using canned corn, drain and rinse.
- Step 3: In a large bowl, combine Greek yogurt, lime juice, chili powder, cumin, salt, and pepper. Mix until well combined.
- Step 4: In the same bowl, add the cooked pasta, corn, cherry tomatoes, red onion, and cilantro. Toss everything together until the pasta and vegetables are evenly coated with the dressing.
- Step 5: If desired, gently fold in the crumbled feta cheese for added flavor.
- Step 6: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled with lime wedges on the side.
Notes
This pasta salad can be stored in an airtight container in the refrigerator for up to 3 days. Just give it a good stir before serving again, and it will still taste fresh!
