Tasty Elote Pasta Salad Greek Yogurt

I never thought I’d be the person putting Greek yogurt in a pasta salad, but here we are. For years, I stuck with mayo-heavy dressings because that’s what pasta salad was supposed to be. Then one summer, I ran out of mayo halfway through making elote pasta salad and grabbed the Greek yogurt instead.

Turns out, it’s actually better this way. The tang from the yogurt plays nicely with the lime and chili powder, and you get that creamy texture without feeling like you need a nap after lunch. Plus, you can feel a little less guilty about going back for seconds when there’s protein-packed yogurt in the mix. I still add a bit of mayo because I’m not a monster, but the Greek yogurt does most of the heavy lifting here.

What Kind of Greek Yogurt Should I Use?

For this elote pasta salad, you’ll want to reach for full-fat Greek yogurt to get that creamy, rich texture that mimics traditional Mexican street corn. Plain Greek yogurt is the way to go here – skip the flavored varieties since we’re building our own flavor profile with the chili powder, lime, and garlic. If you only have low-fat or non-fat Greek yogurt on hand, it’ll still work, but you might want to add an extra tablespoon of mayo to make up for the creaminess. Make sure your yogurt is cold when you mix up the dressing, as this helps everything come together nicely and keeps your pasta salad refreshing.

Options for Substitutions

This pasta salad is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Rotini pasta: Any short pasta shape works great here – try penne, fusilli, or even shells. They all hold the creamy dressing well and make it easy to get a bit of everything in each bite.
• Greek yogurt: If you’re out of Greek yogurt, regular sour cream is a solid substitute. You can also use all mayo instead, though you might want to add a splash of lime juice to keep things from getting too heavy.
• Cotija cheese: Can’t find Cotija? Feta cheese is your best bet – it has a similar salty, crumbly texture. In a pinch, shredded Parmesan or queso fresco work too.
• Avocado oil: Any neutral oil like vegetable, canola, or even olive oil will do the job for roasting the corn.
• Chicken: Feel free to use rotisserie chicken to save time, or swap in grilled shrimp for a different protein. You can also leave it out entirely for a vegetarian version.
• Fresh cilantro: Not a cilantro fan? Fresh parsley or chopped green onions give you that fresh herb flavor without the soapy taste some people experience with cilantro.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with pasta salad is not salting the pasta water enough – it should taste like the ocean, since this is your only chance to season the pasta itself from the inside out.

Another common error is adding the dressing while the pasta is still hot, which causes the Greek yogurt to break down and become watery, so make sure your pasta is completely cooled before mixing everything together.

When broiling the corn, keep a close eye on it because it can go from perfectly charred to burnt in less than a minute, and don’t skip tossing it with the oil and spices beforehand for maximum flavor.

Finally, this salad tastes much better after sitting in the fridge for at least an hour, giving the flavors time to blend together, so resist the urge to serve it immediately.

What to Serve With Elote Pasta Salad?

This elote pasta salad is pretty hearty on its own since it’s already loaded with chicken, but it’s perfect for summer cookouts and potlucks. I love serving it alongside grilled meats like carne asada, chicken thighs, or even some spicy shrimp skewers to keep the Mexican-inspired theme going. It also pairs really well with simple sides like black beans, tortilla chips with salsa, or a fresh tomato and avocado salad. If you’re feeding a crowd, set out some warm flour tortillas and let people build their own tacos using the pasta salad as a filling – it’s a fun way to switch things up!

Storage Instructions

Store: This pasta salad actually gets better after sitting in the fridge for a few hours as the flavors meld together. Keep it in an airtight container in the refrigerator for up to 4 days. You might need to stir in a splash of water or a bit more Greek yogurt before serving since the pasta tends to absorb the dressing over time.

Make Ahead: This is a great recipe to prep the night before a gathering or for weekly meal prep. I like to cook the pasta and char the corn ahead of time, then mix everything together a few hours before serving. Just hold off on adding the cilantro and Cotija until you’re ready to eat so they stay fresh and don’t get soggy.

Serve: This salad is best enjoyed cold or at room temperature, so there’s no need to reheat. Just give it a good stir and add a squeeze of fresh lime juice to brighten it up before serving. If it looks a bit dry, mix in another spoonful of Greek yogurt to bring back that creamy texture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 85-100 g
• Fat: 60-70 g
• Carbohydrates: 140-160 g

Ingredients

For the dressing:

• 1 cup greek yogurt (I prefer Fage total 5% for the creamiest texture)
• 3 tbsp mayo
• 1.5 tsp chili powder
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1.5 limes (zested and juiced for maximum citrus punch)

For the salad:

• 6.7 oz rotini (I always use Barilla for a perfect al dente bite)
• 2.5 cups corn
• 2 tsp avocado oil
• 1/4 tsp chili powder
• 2.5 cups chicken (shredded into bite-sized 1-inch pieces)
• 1 cup cotija (crumbled into small chunks to distribute flavor)
• 1/2 cup cilantro

For the garnish:

• lime wedges

Step 1: Prepare the Creamy Lime-Chili Dressing

• 1 cup greek yogurt
• 3 tbsp mayo
• 1.5 tsp chili powder
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1.5 limes

In a large mixing bowl, combine the Greek yogurt, mayo, 1.5 teaspoons chili powder, garlic powder, and salt.

Add the lime juice and zest from the limes, stirring until smooth and well combined.

This dressing base can be made while the pasta cooks, so you’re not waiting around at the end.

I prefer to make the dressing first so the flavors have time to meld together while you finish the other components.

Step 2: Cook the Pasta to Al Dente

• 6.7 oz rotini

Bring a large pot of salted water to a boil and cook the rotini according to package directions until al dente, usually 8-10 minutes.

Drain thoroughly in a colander and set aside.

Don’t rinse the pasta—the light starch coating helps the dressing cling to each piece.

Step 3: Char the Corn with Chili Oil

• 2.5 cups corn
• 2 tsp avocado oil
• 1/4 tsp chili powder

While the pasta cooks, preheat your broiler to high heat.

Toss the corn with the avocado oil and 1/4 teaspoon chili powder on a sheet pan, spreading it in a single layer.

Broil for 3-4 minutes, stirring halfway through, until the corn develops light char marks and begins to caramelize.

The broiler gives you deep, smoky flavor that regular sautéing can’t match—I always char the corn this way for that authentic elote taste.

Step 4: Assemble the Pasta Salad

• 2.5 cups chicken
• 1 cup cotija
• 1/2 cup cilantro
• cooked pasta from Step 2
• charred corn from Step 3
• creamy lime-chili dressing from Step 1

Add the cooked pasta from Step 2, charred corn from Step 3, shredded chicken, and crumbled cotija cheese to the bowl with the dressing from Step 1.

Fold in the cilantro gently, tossing everything together until well coated and combined.

The warm pasta will absorb the creamy dressing beautifully, so serve the salad while it’s still slightly warm or at room temperature for the best flavor.

Step 5: Plate and Serve

• Additional cotija for garnish
• Additional cilantro for garnish
• lime wedges

Transfer the pasta salad to a serving dish or individual bowls.

Top with additional crumbled cotija and fresh cilantro for garnish.

Serve with lime wedges on the side for extra brightness and allow guests to add more lime juice to taste.

Tasty Elote Pasta Salad Greek Yogurt

Delicious Tasty Elote Pasta Salad Greek Yogurt recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings: 6 servings

Calories: 1600

Ingredients Method

Ingredients

  

For the dressing::

• 1 cup greek yogurt (I prefer Fage total 5% for the creamiest texture)
• 3 tbsp mayo
• 1.5 tsp chili powder
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1.5 limes (zested and juiced for maximum citrus punch)

For the salad::

• 6.7 oz rotini (I always use Barilla for a perfect al dente bite)
• 2.5 cups corn
• 2 tsp avocado oil
• 1/4 tsp chili powder
• 2.5 cups chicken (shredded into bite-sized 1-inch pieces)
• 1 cup cotija (crumbled into small chunks to distribute flavor)
• 1/2 cup cilantro

For the garnish::

• lime wedges

Method

 

1. In a large mixing bowl, combine the Greek yogurt, mayo, 1.5 teaspoons chili powder, garlic powder, and salt. Add the lime juice and zest from the limes, stirring until smooth and well combined. This dressing base can be made while the pasta cooks, so you're not waiting around at the end. I prefer to make the dressing first so the flavors have time to meld together while you finish the other components.
2. Bring a large pot of salted water to a boil and cook the rotini according to package directions until al dente, usually 8-10 minutes. Drain thoroughly in a colander and set aside. Don't rinse the pasta—the light starch coating helps the dressing cling to each piece.
3. While the pasta cooks, preheat your broiler to high heat. Toss the corn with the avocado oil and 1/4 teaspoon chili powder on a sheet pan, spreading it in a single layer. Broil for 3-4 minutes, stirring halfway through, until the corn develops light char marks and begins to caramelize. The broiler gives you deep, smoky flavor that regular sautéing can't match—I always char the corn this way for that authentic elote taste.
4. Add the cooked pasta from Step 2, charred corn from Step 3, shredded chicken, and crumbled cotija cheese to the bowl with the dressing from Step 1. Fold in the cilantro gently, tossing everything together until well coated and combined. The warm pasta will absorb the creamy dressing beautifully, so serve the salad while it's still slightly warm or at room temperature for the best flavor.
5. Transfer the pasta salad to a serving dish or individual bowls. Top with additional crumbled cotija and fresh cilantro for garnish. Serve with lime wedges on the side for extra brightness and allow guests to add more lime juice to taste.