Vibrant pasta salad with roasted corn, creamy cheese dressing, spicy chili butter, and fresh herbs for summer gatherings.
# Ingredients:
→ Creamy Cheese Dressing
01 - 4 oz cream cheese, room temperature
02 - 1/3 cup sour cream
03 - 2 tbsp extra virgin olive oil
04 - 1-2 cloves garlic, freshly grated
05 - 1 tbsp fresh chives, chopped
06 - 3/4 cup crumbled cotija cheese
07 - Salt and freshly ground black pepper, to taste
→ Salad Components
08 - 1 lb short pasta (rotini, fusilli, or farfalle)
09 - 1 head romaine lettuce, shredded
10 - 2 cups grilled or roasted corn kernels
11 - 1/2 cup spicy cheddar cheese, diced
12 - 1/2 cup fresh basil leaves, torn
13 - 1/2 cup fresh cilantro, chopped
14 - 1 medium avocado, diced
→ Chili Butter
15 - 4 tbsp salted butter
16 - 2 tbsp chili powder
17 - 2 tsp smoked paprika
18 - 1/2-2 tsp cayenne pepper, to taste
19 - Pinch of salt
→ Lime Mayo Dressing
20 - 1/4 cup mayonnaise
21 - 2 tbsp fresh lime juice
22 - Pinch of salt
# Instructions:
01 - Combine cream cheese, sour cream, olive oil, grated garlic, chopped chives, and crumbled cotija cheese in a large salad bowl. Season with salt and pepper. Mix until smooth and set aside.
02 - Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain well. While still warm, toss pasta with creamy cheese dressing in the salad bowl. Add shredded romaine, roasted corn, diced spicy cheddar, torn basil, chopped cilantro, and diced avocado. Gently toss until evenly coated.
03 - Melt butter in a skillet over medium heat until golden and fragrant. Stir in chili powder, smoked paprika, cayenne pepper to taste, and pinch of salt. Let spices bloom for 1 minute, then remove from heat.
04 - Whisk together mayonnaise, fresh lime juice, and pinch of salt in a small bowl until smooth.
05 - Serve salad warm or chilled. Drizzle with lime mayo dressing and spoon spicy chili butter over top just before serving. Allow salad to rest for 10-15 minutes before serving to let flavors meld together.
