Ingredients

Scale

(Serves 6–8)

Pasta base:

12 oz tri-color rotini or penne (or chickpea/gluten-free pasta for high-protein/GF)
Low-carb option: 4 cups riced cauliflower + 1 cup diced zucchini

Street corn mix-ins:

2 cups corn kernels (grilled, roasted, or fire-roasted canned—you love smoky depth!)
1 (15 oz) can black beans, rinsed & drained
1½ cups cherry tomatoes, halved
1 bell pepper, diced
½ cup red onion, finely diced (soak in cold water 10 min to mellow bite)
¼ cup fresh cilantro, chopped

Creamy cilantro-lime dressing:

⅓ cup plain Greek yogurt (full-fat—you love high-protein!)
2 tbsp olive oil
3 tbsp fresh lime juice (about 2 limes—you love citrus!)
1 tsp ground cumin
1 garlic clove, minced
½ tsp smoked paprika
Salt & black pepper to taste

Optional boosts (you’ll love these!):

Extra crunch: ¼ cup crumbled cotija cheese or toasted pepitas
Heat: 1 jalapeño, seeded & minced
Creamy tang: 1 ripe avocado, diced (add just before serving)

Instructions

1. Cook pasta:

Cook pasta according to package; drain and rinse under cold water.
→ Low-carb option: Sauté riced cauliflower and zucchini in 1 tbsp oil 5–7 minutes until tender-crisp; cool completely.

2. Make dressing:

Whisk Greek yogurt, olive oil, lime juice, cumin, garlic, smoked paprika, salt, and pepper until smooth.

3. Assemble salad:

In a large bowl, combine cooled pasta (or veggie base), corn, black beans, tomatoes, bell pepper, drained red onion, and cilantro.
Pour dressing over; toss gently to coat.
Fold in optional add-ins if using (add avocado last to prevent browning).

4. Chill & serve:

Refrigerate at least 30 minutes before serving (flavors meld beautifully!).

💡 Pro Tips for Perfection:
✅ Grill the corn—charred kernels add authentic street corn smokiness (pan-sear 3–4 minutes if no grill!).
✅ Soak red onion—reduces sharpness for balanced freshness.
✅ Low-sodium mastery (you love this!):
→ Use no-salt-added beans + skip added salt in dressing
→ Boost umami with 1 tsp nutritional yeast or lime zest
✅ Blood sugar friendly (you love this!):
→ Use chickpea pasta (+25g protein/serving!)
→ Replace yogurt with avocado crema (blend 1 avocado + lime juice + water)
→ Add 1 tbsp chia seeds to dressing for fiber + glycemic control
→ Net carbs: ~28g/serving
✅ Low-carb/keto option (you love this!):
→ Riced cauliflower + zucchini base only
→ Increase healthy fats: extra avocado + 1 tbsp olive oil in dressing
→ Net carbs drop to ~10g/serving
✅ Make ahead:
→ Prep dressing and chop veggies (except avocado) 1 day ahead
→ Assemble without avocado up to 4 hours ahead
→ Add avocado and dressing just before serving

Storage & Serving Ideas

→ Fridge life: 3 days (avocado softens slightly but stays delicious).
→ Serving ideas:
→ Alongside grilled chicken or fish
→ As a standalone high-protein lunch
→ Scooped into lettuce cups for low-carb meal
→ With tortilla chips as a dip

Prep Time & Nutrition (per serving, with chickpea pasta):