Ingredients
Scale
- 8 ounces pasta
- 1 cup corn kernels
- 1 red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1 jalapeño, minced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and cool.
- In a large bowl, combine the cooked pasta, corn, red bell pepper, red onion, jalapeño, and cilantro.
- In a separate bowl, whisk together mayonnaise, lime juice, chili powder, garlic powder, salt, and pepper.
- Pour the dressing over the pasta mixture and toss to coat.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- Feel free to add avocado for creaminess.
- Adjust the spiciness by varying the amount of jalapeño.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg