Ingredients
Scale
- 8 oz cooked penne pasta
- 1 cup roasted corn kernels
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped cilantro
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions, drain and rinse with cold water.
- In a large bowl, combine pasta, roasted corn, cherry tomatoes, and cilantro.
- In a small bowl, whisk together olive oil, lime juice, chili powder, salt, and pepper.
- Pour dressing over the salad and toss to combine.
- Gently fold in crumbled cheese and serve chilled.
Notes
- Use fresh corn or canned for convenience.
- Add sliced jalapenos for extra spice.
- This dish can be made ahead and refrigerated.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Boiling, Tossing
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg
