This is an easy, fresh, and satisfying pasta salad recipe! Made with fresh ingredients, including smoky grilled corn, red bell pepper, tomato, red onion, and herbs, and dressed up in a creamy Greek yogurt-based dressing. You’re guaranteed to make a hit at every cookout and potluck this Summer!
Ingredients list for the macaroni salad
- 4 cups macaroni pasta, cooked and chilled
- 1/2 red onion, finely minced
- 1 cup freshly grilled corn kernels
- 1 cup cherry tomatoes, diced
- 1 cup red bell pepper, diced
- 3 tablespoons fresh cilantro, chopped
The dressing
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise (optional)
- 2 tablespoons lime juice
- 1 medium clove garlic, grated
- 1/2 teaspoon chili powder (we like Ancho chili powder for its subtle smokiness)
- 1 teaspoon salt
- 1 teaspoon black pepper
Recipe highlights
- Fresh & Grilled Flavor: This pasta salad combines fresh veggies with charred corn for a perfect balance, light and summery, it’s perfect for BBQs, picnics, and simple meals.
- If you like grilled corn and that smoky flavor, make sure to check our popular Mexican street corn salad recipe!
Directions
1. Preheat your grill to high heat. Grill the shucked corn, turning occasionally until charred spots appear, about 2 to 3 minutes per side. Do not let it cook too long – you want it to retain a little crunch and juice.
2. Let the corn cool a little so you can handle it. Cut the corn kernels off the cob using a sharp knife and transfer them to a large bowl
3. Add the rest of the ingredients to a large salad bowl: cooked pasta, cherry tomatoes, red bell pepper, red onion, and cilantro.
4. In a mason jar, combine the ingredients for the salad dressing.
5. Pour the dressing over the pasta and veggies, and toss to coat well.
6. Serve the pasta salad immediately, or chill until ready. Enjoy!
Popular combinations from real meal plans. Simple, fast and family-friendly meals you'll make again and again.What readers planned alongside this recipe
Quick dinners for busy nights
Recipe Tips
How to keep the pasta salad leftovers
You can keep any leftover pasta salad in an airtight container for up to 2 days. After that, the pasta will get mushy from the veggies’ juices.
More pasta salads you might like
- Healthy Chicken Pasta Salad with Avocado, Tomato, and Basil
- Pesto Chicken Pasta Salad
- Easy Pasta Salad with Avocado
- Orzo Pasta Salad
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Mexican Street Corn Pasta Salad
This creamy street corn pasta salad with grilled corn and fresh veggies is light, fresh, and packed with flavor. Perfect for a lunch, light dinner, or to bring to a potluck!
Ingredients
- 4 cups macaroni pasta, cooked and chilled
- 1/2 red onion, finely minced
- 1 cup freshly grilled corn kernels
- 1 cup cherry tomatoes, diced
- 1 cup red bell pepper, diced
- 3 tablespoons fresh cilantro, chopped
The dressing
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise (optional)
- 2 tablespoons lime juice
- 1 medium clove garlic, grated
- 1/2 teaspoon chili powder (we like Ancho chili powder for its subtle smokiness)
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Preheat your grill to high heat. Grill the shucked corn, turning occasionally until charred spots appear, about 2 to 3 minutes per side. Do not let it cook too long - you want it to retain a little crunch and juice.
- Let the corn cool a little so you can handle it. Cut the corn kernels off the cob using a sharp knife and transfer them to a large bowl
- Add the rest of the ingredients to a large salad bowl: cooked pasta, cherry tomatoes, red bell pepper, red onion, and cilantro.
- In a mason jar, combine the ingredients for the salad dressing.
- Pour the dressing over the pasta and veggies, and toss to coat well.
- Serve the pasta salad immediately, or chill until ready. Enjoy!
Nutrition
Nutrition information for this recipe.
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