Description
Cotija Mexican Style Elote Pasta Salad is a refreshing, flavorful dish that combines the sweetness of fresh corn with crisp bell peppers, creamy plant-based Cotija cheese, and a zesty natural dressing. Perfect for cookouts, potlucks, or weeknight meals, this vibrant pasta salad offers a delightful balance of textures and tastes with a tangy, smoky twist.
Ingredients
Scale
Salad Ingredients
- 2 cups cooked short pasta (rotini or penne)
- 1 1/2 cups fresh corn kernels
- 1 cup diced red or yellow bell peppers
- 1/2 cup plant-based Cotija cheese, crumbled
- 3 green onions, chopped
- 1/4 cup fresh cilantro, roughly chopped
Dressing Ingredients
- 1/3 cup plant-based mayonnaise
- 2 tablespoons lime juice (natural)
- 1 tablespoon vegetarian Worcestershire sauce
- 1 tablespoon apple cider vinegar (natural)
- 1/2 teaspoon smoked paprika (natural)
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare the pasta and corn: Cook your pasta according to package instructions until al dente, then drain and rinse under cold water to stop the cooking process and cool it down. Meanwhile, if using fresh corn, cook the kernels in boiling water for 3-4 minutes or quickly sauté them for a slight charred flavor.
- Chop and combine the veggies: Dice the bell peppers finely to ensure a crisp crunch in every bite. Chop green onions and roughly chop fresh cilantro. Combine these vegetables with the cooked corn and pasta in a large mixing bowl to prepare for the dressing.
- Make the dressing: In a small bowl, whisk together plant-based mayonnaise, lime juice (natural), vegetarian Worcestershire sauce, apple cider vinegar (natural), smoked paprika (natural), salt, and pepper. This dressing is creamy with a bright, tangy punch that complements the fresh ingredients beautifully.
- Toss and add cheese: Pour the dressing over the pasta mixture and toss gently but thoroughly to coat all ingredients evenly. Finally, sprinkle the plant-based Cotija cheese on top and fold it in, ensuring every forkful has a creamy and flavorful finish.
Notes
- Avoid overcooking pasta to maintain a firm texture that balances the creamy dressing.
- Use fresh vegetables for optimal crispness and flavor contrast.
- If the dressing feels too thick, add a splash of water or additional lime juice to adjust consistency.
- Chill the salad for at least 30 minutes before serving to allow flavors to meld perfectly.
- Add fresh cilantro just before serving to keep its bright color and flavor intact.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: No-Bake
- Cuisine: Mexican Style
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: pasta salad, elote salad, Mexican street corn salad, plant-based cheese, creamy pasta salad, summer salad, potluck dish
