Creamy Corn Pasta Salad
This easy corn pasta salad is tossed in a light, creamy dressing made with Greek yogurt, mayo, and fresh lemon juice. Sweet corn and a mild cheese keep it simple and kid-friendly, and it only gets better after chilling in the fridge. Makes 4 servings — easily double it for potlucks and gatherings!
Ingredients
- 8 ounces pasta about 2 cups uncooked
- ½ cup plain Greek yogurt
- ¼ cup mayonnaise
- ¼ tsp garlic powder
- 1 tsp salt
- ¼ tsp sugar or honey
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 cup corn canned, drained - fresh, cooked - OR frozen, thawed
- ½ cup freshly grated Parmesan cheese, queso fresco or mozzarella (any mild cheese works)
Instructions
Bring a large pot of water to a boil. Cook pasta according to package instructions.
While the pasta cooks, you can make the dressing. In a medium or large sized bowl, add the Greek yogurt, mayo, garlic powder, salt, sugar, extra virgin olive oil and lemon juice. Stir until mixed well and dressing is smooth and creamy.
Once pasta is done cooking, move to a strainer and drain well.
Add the drained pasta, corn and Parmesan cheese to the bowl with the dressing. Gently stir until everything is well combined.
Enjoy immediately or cover and chill in the refrigerator until ready to eat.
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