Mediterranean Street Corn Pasta Salad

A fresh, creamy, herby twist on a summer favorite—perfect for picnics, potlucks, or light lunches.

Ingredients:

• 12 oz (340g) pasta (rotini, penne, or fusilli work great)
• 3 cups corn kernels (fresh, frozen, or canned)
• ½ cup plain Greek yogurt
• 2 tablespoons mayonnaise (or use all yogurt for lighter version)
• 1½ tablespoons lemon juice (plus extra for garnish)
• 1 clove garlic, finely minced (or ½ tsp garlic powder)
• ½ teaspoon dried oregano
• ¼ teaspoon smoked paprika (optional, for depth)
• Salt and freshly ground black pepper, to taste
• ½ cup crumbled feta cheese
• ¼ cup fresh parsley or mint, chopped
• 2 green onions, chopped
• ½ small red bell pepper or tomato, diced (optional for color and crunch)
• Lemon wedges, for serving

‍ Instructions:

1️⃣ Cook the Pasta:

Boil pasta in salted water until al dente.

Drain and rinse with cold water to stop cooking. Set aside.

2️⃣ Char the Corn:

If using fresh corn, grill or sauté in a dry skillet until lightly charred (about 5–7 minutes).

If using frozen or canned, dry thoroughly and toast in a hot dry skillet until browned in spots.

Let cool.

3️⃣ Make the Mediterranean Dressing:

In a large mixing bowl, whisk together

Greek yogurt, mayonnaise, lemon juice, garlic, oregano, paprika, salt, and pepper.

Adjust seasoning to taste—more lemon if you like it tangier.

4️⃣ Combine the Salad:

Add cooked pasta, charred corn, feta cheese, chopped herbs, green onions, and optional red pepper/tomato to the dressing bowl.

Toss everything until evenly coated.

5️⃣ Chill & Serve:

Refrigerate for at least 30 minutes to let the flavors meld.

Serve cold, garnished with Fresh herbs, lemon wedges, and a light sprinkle of feta or paprika