Pasta salad is one of the easiest dishes to make when you have friends or family over for a game day, barbecue, movie night, or picnic! This Masala corn pasta is inspired by the corn you get in the streets of India and when that meets a pasta salad it’s so good! The spices in the dressing add so much to this dish giving it spice and tang. I like to use greek yogurt in the dressing of the salad to make it creamier with some nutritional benefits. I use frozen roasted corn for this recipe and I love the toasty flavor it adds. It is so easy to make, just boil the pasta, mix the ingredients and then combine the two! You will never say pasta salad is boring after trying this!

Happy Cooking!

Servings: 8-10 servings

Prep Time: 10-15 mins

Cooling Time: 30 mins

Cooking Time: 5-10 mins

Total Time: 40-50 mins

Ingredients:

Pasta:

• 11-12 oz boiled short pasta of your choice; I used rotini

• 1 tbsp extra virgin olive oil

• 1-1.5 tsp salt

Everything else:

• 1/2 cup Greek yogurt; I used non-fat

• 3 tbsp mayonnaise

• 1/4 cup sour cream 

• 1 tsp red chili powder

• 1/2 tsp cumin powder

• 1/4 tsp garlic powder

• 1/2 tsp black salt

• 1/2 tsp sugar

• 1/2 tsp chaat masala

• 1/8 tsp salt as per taste

• 2 tbsp Olive oil

• 1 tbsp lime juice

• 1 tsp cilantro chutney; click here for a homemade recipe

• 1-1.5 tsp spicy Maggi sauce; optional ketchup

• 1/2 inch Ginger grated 

• 2 tbsp pasta water

• 2-3 tbsp chopped cilantro; divided

• 8 oz corn kernels; optional fire-roasted

• 1/2 cup crumbled cotija or 1/4 cup crumbled feta cheese

Directions:

1. In a saucepan boil water for pasta and add salt to it.

2. Once the water boils add the pasta and boil till al dente.

3. Once boiled, drain the pasta into a bowl and save some of the pasta water.

4. Add olive oil to the pasta and give it a toss. Cover the bowl and let it cool for 30-40 mins.

5. In a large mixing bowl, add mayonaise, greek yogurt, sour cream, all spices and seasonings, olive oil, pasta water, cilantro chutney, maggi sauce, lime juice, 2 tbsp chopped cilantro, and ginger.

6. Give all of it a mix till combined.

7. Add the boiled pasta, cheese, and corn and mix till the pasta is well coated.

8. Garnish with chopped cilantro and more cheese.

9. Serve as you want- as is or cold.

Notes/Tips:

• Letting the pasta cool helps it retain its shape and not break up when tossed.

• If it is dry for you, add more pasta water.

• Do not skip the black salt and chaat masala in this recipe.

• Salting the water helps enhance the flavor better.

• You can use freshly cut, uncooked corn from the cob or if you have leftover grilled corn on the cob - cut it from the cob and use that!

• If you are making this pasta way before time, I would recommend adding the cheese sooner to time. The cheese soaks up water and will dry it out.

• Make sure you don’t overcook or undercook the pasta.

• For a homemade cilantro chutney recipe, click here.