Delicious Elote Pasta Salad Recipe for a Summer Delight

Try this Elote Pasta Salad recipe for a refreshing summer dish full of creamy flavors and vibrant ingredients.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Chilling Time 30

Total Time 55

Servings: 6 cups

Course: Salads

Cuisine: Mexican

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dressing

0.5 cups mayonnaise Substitute with Greek yogurt for a lighter option.
2 cloves garlic, minced Provides aromatic depth; no direct substitute noted.
2 tbsp juice from lime Fresh lime is preferred for best flavor.
0.5 tsp chili powder Brings a touch of heat; adjust according to spice preference.
0.5 tsp cumin Enhances the earthy flavor profile.
0.5 tsp paprika Adds sweetness and color.
0.5 tsp kosher salt For seasoning; adjust to taste.
0.25 tsp black pepper Adds a mild spice; adjust if needed.
a pinch cayenne pepper Optional; omit for milder flavor.

For the Pasta Salad

12 oz dry farfalle pasta Can substitute with gluten-free pasta if desired.
16 oz frozen fire-roasted corn, thawed Fresh corn provides better smokiness.
0.25 cups chopped fresh cilantro For a burst of freshness and color.
0.25 cups chopped green onion Adds sharpness and crunch.
0.33 cups crumbled cotija cheese Substitute with vegan cheese for dairy-free options.

Equipment

Large Pot
medium mixing bowl
Spatula

Method

Preparation Steps

Bring a large pot of salted water to a boil over high heat. Add 12 oz of dry farfalle pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.
In a medium mixing bowl, whisk together ½ cup of mayonnaise, juice of 1 lime, minced garlic, and spices until smooth and creamy.
In a large bowl, combine cooled farfalle pasta with 16 oz of fire-roasted corn, ¼ cup of chopped fresh cilantro, and ¼ cup of green onions. Gently mix together.
Pour the creamy dressing over the salad mixture and toss gently to coat everything without breaking the pasta.
Fold in ⅓ cup of crumbled cotija cheese into the mixed salad, reserving some for garnishing later.
Sprinkle additional cotija cheese and fresh cilantro over the top, cover, and refrigerate for at least 30 minutes.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 40gProtein: 8gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 520mgPotassium: 250mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1.5mg

Notes

Taste the creamy dressing before adding it to the pasta to adjust flavors. It's recommended to prepare the salad a few hours in advance for better flavor blending.

Tried this recipe?

Let us know how it was!