Ingredients
- For the dressing: 4 oz cream cheese (room temp), 1/3 cup sour cream, 3/4 cup crumbled cotija or feta, 2 tbsp olive oil, 1-2 garlic cloves grated, 1 tbsp fresh chives chopped, salt and pepper to taste
- For the salad: 1 lb short pasta (rotini, fusilli, or farfalle), 1 head shredded romaine lettuce, 2 cups grilled or roasted corn, 1/2 cup torn fresh basil, 1/2 cup chopped fresh cilantro, 1/2 cup diced spicy cheddar, 1 avocado diced
- Chili butter: 4 tbsp butter, 2 tsp smoked paprika, 2 tbsp chili powder, 1/2-2 tsp cayenne pepper
- Lime mayo: 1/4 cup mayonnaise or yogurt, 2 tbsp lime juice
Instructions
- Make the dressing: Combine cream cheese, sour cream, cotija, olive oil, garlic, chives, salt, and pepper in a large salad bowl.
- Cook pasta al dente, drain, and toss immediately with the dressing.
- Add romaine, corn, basil, cilantro, cheddar, and avocado. Toss to coat evenly.
- Make chili butter: Melt butter in a skillet, stir in paprika, chili powder, cayenne, and salt. Cook 1 minute, remove from heat.
- Make lime mayo: Mix mayonnaise or yogurt with lime juice and pinch of salt.
- Serve salad warm or cold, topping with lime mayo and chili butter. Let flavors meld before serving for best taste.
Notes
- Salad can be made ahead by preparing pasta, corn, and dressing separately; toss with fresh ingredients before serving.
- Keep avocado fresh by adding just before serving and tossing with lime juice.
- Chili butter and lime mayo add optional spice and tang for serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-bake/Baking (for corn)
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 4
- Protein: 8
- Cholesterol: 25