Description
A refreshing pasta salad featuring creamy Greek yogurt, sweet corn, butter beans, and tangy cotija cheese, perfect for make-ahead lunches or easy weeknight dinners with vivid flavors.
Ingredients
1 cup plain Greek yogurt
¼ cup mayonnaise
2 tablespoons lime juice
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper
8 ounces ditalini pasta
1 teaspoon olive oil
2 (15-ounce) cans butter beans, drained and rinsed
2 (15-ounce) cans corn, drained
4 green onions, sliced
¼ cup chopped cilantro
â…“ cup crumbled cotija cheese
1 teaspoon chili lime seasoning (optional)
Instructions
Bring a large pot of salted water to a boil. Add ditalini and cook according to package instructions until al dente. Drain and toss with olive oil.
In a bowl, whisk together Greek yogurt, mayonnaise, lime juice, salt, garlic powder, and cayenne.
In a separate large bowl, combine cooked pasta, butter beans, and corn.
Pour the yogurt sauce over the pasta mixture and stir until well combined.
Gently fold in green onions and cilantro. Top with crumbled cotija cheese.
Chill for 30 minutes before serving or store in mason jars for meal prep. Add cilantro and cotija just before eating.
Notes
Store in an airtight container in the fridge for up to 3 days.
For meal prep, layer cooked pasta, beans, corn, and sauce in jars, then top with fresh herbs and cheese before serving.
Substitute cotija with feta if halal certification is not a concern.
- Prep Time: 15
- Cook Time: 10
- Category: Lunch
- Method: Stir
- Cuisine: Mexican-inspired