Ingredients
Scale
- 16 ounces rotini pasta
- 1/2 cup chopped red onion
- 2 sweet bell peppers (chopped)
- 12 ounces cherry or grape tomatoes (halved)
- 2 cups fresh corn kernels
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 jalapenos (seeded and diced)
- 2 limes (juiced)
- 1/2 cup fresh chopped cilantro
- 2 Tablespoons chopped fresh chives
- 2 teaspoons garlic powder
- 2 teaspoons chili powder
- 1/4 cup milk
- Salt
- Pepper
- 8 ounces Monterey Jack or Pepper Jack cheese (cubed)
Instructions
- Cook the pasta according to package directions in salted water. Drain and rinse with cold water.
- Soak chopped red onion in cold water for 10 minutes, then drain.
- Whisk together mayo, sour cream, jalapeno, lime juice, cilantro, chives, garlic powder, and chili powder. Thin with milk until pourable. Season with salt and pepper.
- Toss pasta with dressing, vegetables, and cheese. Refrigerate for at least 1 hour before serving.
Notes
- Best served cold.
- Store leftovers in the refrigerator for up to 3 days.
- Fresh corn works best, but canned or frozen corn can be substituted.
- Rotini or penne pasta holds dressing well.
- For a vegan version, use dairy-free substitutes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Southwest
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg