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Pan Roasted Corn Pasta Salad
This flavorful Pan Roasted Corn Pasta Salad will have everyone coming back for seconds… and thirds! Packed with pan roasted corn, bell peppers, Cotija, and tossed with olive oil and lime juice, it’s meant for make-ahead meals!
- Total Time40 minutes
- Yield4 servings 1x
Ingredients
Scale
- 8 ounces dry rotini pasta (or other small pasta shape)
- 1/2 teaspoon sea salt, plus more for salting water
- 2 1/2 tablespoon extra virgin olive oil (divided)
- 1/2 tablespoon unsalted butter
- 2 cobs of corn, kernels removed (about 2 cups)
- 1 red bell pepper, seeds and stem removed, finely diced
- 1 jalapeño, seeds and stem removed, finely diced
- 1/2 red onion, finely diced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 3 ounces Cotija cheese, crumbled into small bits
- 2/3 cup chopped cilantro
- lime juice from 2 limes
- fresh ground black pepper, to taste
Instructions
- Boil the pasta: Heat about 4 quarts of water in a large stockpot over high heat. Once boiling, add at least 1 tablespoon salt to season the water. Cook pasta (8 ounces) to al dente based on package directions. Drain well in a strainer and rinse pasta with cold water to stop the cooking and bring it to room temperature. Set aside to cool while you prep the remaining ingredients.
- Cook the veggies: In a large nonstick or cast iron skillet, add oil (1/2 tablespoon) and butter (1/2 tablespoon), then melt over medium heat. Once hot, add corn (kernels from 2 cobs), red bell pepper (1, seeds and stem removed), jalapeño (1, seeds and stem removed), and red onion (1/2, finely diced). Cook for about 10 minutes, stirring rarely to help the veggies color. Mix in salt (1/2 teaspoon), smoked paprika (1/2 teaspoon), and garlic powder (1/4 teaspoon), then cook for another 10 minutes or so, until the veggies have some browning and roasted appearance. Once completely cooked, remove from heat and set aside.
- Mix everything together: In a large mixing bowl, combine the cooked pasta, cooked veggie mixture, crumbled Cotija (3 ounces, crumbled), chopped cilantro (2/3 cup), lime juice (from 2 limes), extra virgin olive oil (2 tablespoons), and a bit of fresh ground black pepper if you have it. Stir together and taste to see if you want additional salt or pepper.
- Serve & store: Serve as a side dish, or add some shredded chicken or thin sliced stovetop chicken breasts for a full meal. Top with additional cilantro and Cotija for serving. Store leftovers in an airtight container in the fridge for up to 4 days.
Notes
Nutrition information estimated with My Fitness Pal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sides
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 418
- Fat: 14g
- Carbohydrates: 69g
- Fiber: 6g
- Protein: 10g