Ingredients
Creamy Cheese Dressing
- 4 ounces room temperature cream cheese
- 1/3 cup sour cream
- 2 tablespoons extra virgin olive oil
- 1-2 grated garlic cloves
- 1 tablespoon fresh chives, chopped
- Salt and pepper to taste
- 3/4 cup crumbled cotija or feta cheese
Main Salad
- 1 pound of short pasta (penne, rotini, or shells)
- 1 head romaine lettuce, shredded
- 2 cups grilled or roasted corn kernels
- 1/2 cup fresh basil, torn
- 1/2 cup fresh cilantro, chopped
- 1/2 cup spicy cheddar cheese, diced
- 1 avocado, diced
Chili Butter
- 4 tablespoons salted butter
- 2 teaspoons smoked paprika
- 2 tablespoons chili powder
- 1/2 to 2 teaspoons cayenne pepper (adjust to heat preference)
- Pinch of salt
Lime Mayo Dressing
- 1/4 cup mayonnaise or yogurt
- 2 tablespoons fresh lime juice
- Pinch of salt
Instructions
- Prepare the Creamy Cheese Dressing: In a large salad bowl, combine the room temperature cream cheese, sour cream, extra virgin olive oil, grated garlic, chopped fresh chives, salt, pepper, and crumbled cotija or feta cheese. Mix thoroughly until smooth and well blended.
- Cook Pasta & Combine Salad: Cook the short pasta in salted boiling water until al dente, about 8-10 minutes depending on pasta type. Drain immediately and while still warm, toss the pasta with the prepared creamy cheese dressing in the large salad bowl. Add shredded romaine lettuce, grilled or roasted corn kernels, torn fresh basil, chopped fresh cilantro, diced spicy cheddar cheese, and diced avocado. Gently toss everything together to evenly combine the ingredients without mashing the avocado.
- Make the Chili Butter: In a medium skillet over medium heat, melt the salted butter until it turns golden and fragrant. Stir in smoked paprika, chili powder, cayenne pepper (adjust amount to your preferred heat level), and a pinch of salt. Cook for about one minute to allow the spices to bloom and infuse the butter, then remove the skillet from heat to prevent burning.
- Make the Lime Mayo Dressing: In a small bowl, whisk together the mayonnaise or yogurt with fresh lime juice and a pinch of salt until the mixture is smooth and emulsified. This adds a bright, tangy contrast to the smoky and creamy elements.
- Serve and Enjoy: Serve the pasta salad warm or cold according to your preference. Drizzle with the lime mayo dressing and top with a generous spoonful of the chili butter for extra smoky richness. For best flavor, allow the salad to sit for 10-15 minutes before serving to let the flavors meld beautifully.
Notes
- Use short pasta shapes like penne, rotini, or shells to better hold the creamy dressing.
- Grilled or roasted corn adds a smoky sweetness, but fresh corn can be lightly sautéed if preferred.
- Adjust cayenne pepper carefully to match your spice tolerance.
- Substitute yogurt for mayonnaise to reduce fat content and add a tangy flavor.
- This salad can be served warm right after mixing or chilled for a couple of hours for a cold pasta salad option.
- Make sure cream cheese is at room temperature for easier mixing and smoother dressing.
- Leftovers keep well covered in the refrigerator for 2 days but are best consumed fresh.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling, Mixing, Sautéing
- Cuisine: Fusion, American with Mexican street corn influences
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 460
- Sugar: 4g
- Sodium: 430mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 45mg