Street Corn Pasta Salad with Feta and Cilantro Pesto

Street Corn Pasta Salad with Feta and Cilantro Pesto

This Street Corn Pasta Salad is the ideal option if you're searching for a colourful, tasty and healthful side dish! This salad, which is topped with vibrant vegetables, a fresh cilantro pesto, and creamy feta cheese, was inspired by the robust flavours of Mexican street corn. It makes a fantastic side dish for weeknight meals, barbecues, and meal preparation.

Let's begin!

Ingredients:

For the Salad:

• 2 cups cooked gluten-free pasta (penne, fusilli, or bowtie)

• 1 cup grilled or roasted corn (fresh or frozen)

• 1/2 cup cherry tomatoes, halved

• 1/2 cup red bell pepper, diced

• 1/4 cup red onion, finely chopped

• 1/2 cup cucumber, diced

• 1/4 cup feta cheese (or dairy-free alternative)

• 1/4 cup fresh cilantro, chopped

For the Cilantro Pesto Dressing:

• 1 cup fresh cilantro leaves

• 1/4 cup olive oil

• 1 tbsp lime juice

• 1 clove garlic

• 2 tbsp pumpkin seeds (or almonds)

• 1/4 tsp cumin

• Salt & pepper to taste

Instructions:

1. Cook the Pasta:
   Bring a pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

2. Prepare the Corn:

• If using fresh corn: Grill the corn on medium heat for 8-10 minutes, turning occasionally until slightly charred. Let it cool, then cut the kernels off the cob.

• If using frozen corn: Sauté in a dry pan over medium heat until lightly golden and toasted.

3. Make the Cilantro Pesto:
   In a food processor or blender, combine cilantro, olive oil, lime juice, garlic, pumpkin seeds, cumin, salt, and pepper. Blend until smooth. Add more olive oil if needed to adjust consistency.

4. Assemble the Salad:
   In a large bowl, combine cooked pasta, grilled corn, cherry tomatoes, bell pepper, red onion, cucumber, and fresh cilantro. Drizzle the cilantro pesto over the salad and toss to coat evenly.

5. Add the Cheese & Serve:
   Crumble feta cheese over the top and give it one final mix. Serve immediately or refrigerate for an hour to let the flavors meld together.

Health Benefits of this Pasta Salad

• High in Protein and Fibre
• Fibre and plant-based protein are well-balanced by the gluten-free pasta and vegetables.
• Promotes Gut Health
• Lime juice and cilantro support intestinal health and facilitate digestion.
• Packed with Antioxidants
• Vitamins and minerals abound in colourful vegetables including bell peppers, tomatoes, and red onions.
• Heart-Healthy Fats
• Pumpkin seeds and olive oil are wonderful sources of heart-healthy lipids.
• Adaptable & Dairy-Free Choice
• To make it totally vegan, substitute a dairy-free substitute for the feta!

How to Enjoy This Salad?

• As a side dish for grilled meats, tacos, or roasted veggies.

• As a light meal with added chickpeas or black beans for protein.

• Meal prep for easy weekday lunches.

This street corn pasta salad is nutrient-dense, tasty and fresh! The feta cheese and cilantro pesto elevate it to a whole new level, whether you're presenting it at a summer party or just eating it as a quick side dish. Taste it and relish a taste explosion with each bite!

FAQs

Q: Can I make this pasta salad ahead of time?
A: Yes! Store it in an airtight container in the fridge for up to 3 days. Add the feta right before serving.

Q: What can I use instead of feta cheese?
A: You can use goat cheese, vegan feta, or even a sprinkle of nutritional yeast for a dairy-free option.

Q: Can I make this salad gluten-free?
A: Absolutely! Just use gluten-free pasta made from rice, quinoa, or lentils.

Q: How do I store leftover cilantro pesto?
A: Store the pesto in a jar with a thin layer of olive oil on top. Keep it in the fridge for up to 1 week or freeze for later.

Q: What other vegetables can I add?
A: Try adding avocado, zucchini, black beans, or roasted sweet potatoes for more variety.

Tags: 

Gluten-Free #Healthy Side Dish #High-Fiber Meals #Cilantro Pesto #Summer Salad #Street Corn #Pasta Recipe

Author: Gyanisha Gothi, ANutr AfN Registered Associate Nutritionist Gyanisha Gothi is a Registered Associate Nutritionist (ANutr) with a strong scientific background and a passion for turning complex nutrition research into practical, personalised guidance. With an MSc in Clinical and Public Health Nutrition from UCL (Merit), a BSc in Biochemistry, and additional certifications in Food Allergy & Intolerance Training and Good Clinical Practice (NIHR), she brings a well-rounded blend of academic and clinical expertise. Dedicated to evidence-based practice, Gyanisha supports individuals in improving gut health, strengthening metabolic wellbeing, and making sustainable lifestyle changes delivering a warm, client centred approach at Back to Balance.