Elote Pasta Salad

A fresh, flavorful twist on classic Mexican street corn, this elote-inspired pasta salad combines tender chickpea pasta with sweet corn, creamy dressing, bright lime, and bold spices. It’s packed with plant-based protein and fiber, making it a satisfying side dish or light meal that’s perfect for gatherings, meal prep, or summer days.

Prep time	20 mins
Cook time	15 mins
Total time	35 mins
Servings	6
Materials	Knife, cutting board, pot, blender, stove
Difficulty	Easy

Ingredients

• 1 package chickpea rotini noodles

• 1.5 cups corn

• 1/2 red onion, diced

• 1/2 cup cilantro, chopped

• 1 cup bell peppers, diced

Sauce

• 1/2 cup plain greek yogurt

• 1/4 cup mayo

• 1 chipotle pepper (from adobo can)

• 2 limes, juiced

• 1.5 tbsp honey

• 1 tea garlic powder

• 1 tea onion powder

• 1 tea tajin

• 1 tea cumin

  
  

Instructions

1. Bring a large pot of water to boil

2. Chop and prep all ingredients

3. Cook pasta according to package instructions

4. While pasta is cooking add all sauce ingredients to a blender or food processor

5. Drain pasta well but do not rinse then add to a large bowl

6. To that large bowl add the corn, peppers, red onion and sauce. Stir well

7. Finish with the cilantro and enjoy!

   
   
   
   

Substitutions and Variations

• I like to use frozen fire roasted corn and thaw in a skillet before adding to dish, but you can use any corn you like.

• I prefer to use chickpea pasta for the added protein and fiber but you can use any pasta.

  
  

Storage and Reheating

• Keeps well in the fridge for up to 4 days

  
  

Serving Ideas

• Add chicken or steak to make this meal even more satisfying and delicious!