Ingredients
Scale
- 8 oz (225 g) pasta (penne or bows)
- 1 cup fresh corn kernels (or frozen, thawed)
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded cheese (cotija or feta)
- 1/4 cup chopped cilantro
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions, drain and rinse with cold water.
- In a large bowl, combine cooked pasta, corn, cherry tomatoes, and cheese.
- In a small bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper.
- Pour the dressing over the pasta mixture and toss to coat evenly.
- Garnish with chopped cilantro and serve chilled or at room temperature.
Notes
- You can substitute fresh corn with frozen and cook thoroughly before adding.
- For a vegan option, use dairy-free cheese and skip the cheese altogether.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Boiling, mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg
