It’s time to say hello again to the BEST pasta salad I’ve ever made in my life! I first made this street corn pasta salad years ago and AK readers raved about it.
Well, it’s back again with a reminder to make it for all of your summer BBQs, parties, and weeknight dinners. LET’S DO THIS THANG.
I’ve had a lot of experience with a wide variety of pasta salads. My Dad used to make his famous tuna noodle with lots of miracle whip while my mom preferred the healthier pesto and tomato-based pasta salads. Basically, I grew up on pasta salads and wouldn’t have it any other way.
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Usually, my go-to pasta salads are my Mediterranean pasta salad with beautiful roasted vegetables and my chickpea avocado pasta salad which is perfect for vegetarians who want extra protein. Both are delicious options, but nowhere near as incredible as this street corn pasta salad! I’m telling you, it’s a recipe you’re going to want to make again and again as a main dish or an easy party side dish. PROMISE.
I first came up with this recipe when Tony and I were on one of our long morning walks by the lake. I was dreaming about a way to make a unique pesto and since I’m basically obsessed with cilantro, I knew that had to be it. First I thought about putting it on grilled street corn, but in my brain, the recipe kept evolving, and I’m so glad it did. This street corn pasta salad is so fresh and flavorful — I could eat it every single day.
What is “street corn?”
Mexican street corn, also known as elote, is a common Mexican street food that consists of grilled corn (often on a stick) coated with a mixture of mayo, sour cream, cotija cheese, chile powder and lime. My take on street corn doesn’t involve any mayo, but rather grilled corn with cumin and chili powder, plus cilantro pesto and goat cheese in the pasta salad itself!
Ingredients in street corn pasta salad
This super flavorful street corn pasta salad is equal parts fresh, creamy, and a little spicy. Tony says it tastes like a Chipotle burrito bowl, which in his book means it’s pretty epic! Here’s what you’ll need to make it:
- Grilled corn: the star of the show. Drizzle two ears of corn with a little avocado or olive oil, sprinkle with cumin and chili powder, then a sprinkle of salt and pepper. You’ll grill it to perfection, then shave off the corn with a knife.
- Pasta: you can use any kind of pasta you like, although we really loved bowtie pasta in this. I also think rotini would be fantastic. My favorite gluten free pasta is the Trader Joe’s brown rice pasta or any pasta by Banza.
- Cilantro pesto: this is basically a version of basil pesto, except we’re using lime juice, jalapeño, cashews and of course, lots of fresh cilantro aka my life blood. You might want to just double the batch and save some for putting on EVERYTHING (tacos, enchiladas, sandwiches, etc!).
- Veggies: add creaminess and heart-healthy fats with avocado, plus extra crunch and a boost of veggies from red bell pepper and a little red onion.
- Goat cheese: my latest obsession that I can’t stop putting in everything. If you’re not into goat cheese, sub feta cheese, cotija cheese, or even queso fresco!
Make this street corn pasta salad your own
This pasta salad recipe is super easy to customize to any diet type and with different ingredients you may have on hand. Here’s what I can recommend:
- For the corn: if you don’t have a grill or any sweet corn available, canned corn will work just fine. You could also use frozen corn and simply thaw it before adding it to the recipe!
- To make it vegan: simply omit the cheese.
- Make it gluten-free: simply use your favorite gluten-free pasta shape.
- Add protein: with grilled chicken, shrimp, bacon, or even black beans!
- Choose your veggies: feel free to add or swap extra veggies like grape tomatoes, green onions, and arugula.
How to make street corn pasta salad
- Grill your corn. Preheat your grill and drizzle corn with oil. Sprinkle with those delicious seasonings and place the corn directly on the grill. You’ll then want to turn the corn occasionally until it’s charred and cooked. Allow it to cool, then cut the corn kernels off of the cob.
- Cook the pasta. While the corn is cooking, cook the pasta according to the packaging instructions, then drain it, rinse it with cool water, and add it to a bowl.
- Make the pesto. Add all of the cilantro pesto ingredients to a food processor and process until smooth. Add water if necessary to help it blend up.
- Mix the pasta salad. Add the pesto directly to the bowl with the pasta and toss to combine. Then gently mix in your veggies and goat cheese.
- Garnish & serve. Garnish with extra cilantro, avocado, goat cheese, and jalapeño slices, if you’d like, then serve and enjoy!
Don’t forget these delicious tips
With these easy tips & tricks, you’ll have perfect street corn pasta salad every time!
- Be sure to salt your pasta water and only cook until it’s al dente. This will ensure that it’s nicely seasoned and doesn’t get mushy.
- Use a ripe, but firm, avocado so that it stays intact as you mix.
- Add a squeeze of fresh lime juice if the pasta salad will be sitting out for a bit or if you’re making it ahead of time. This will prevent the avocado from browning.
Make it ahead of time
You can absolutely make this recipe ahead of time! Just add everything except avocado. Store in an airtight container in the fridge until ready to serve. Once ready to serve add avocado and a little lime juice.
Personally, I love this pasta for parties. It makes about 6-8 side servings (or 4-5 large main servings), but people that I’ve tested it on have loved it so much that they’ve gone back for more! I promise you will too. I’ll be making it for the 4th of July and can’t wait to have it again.
More summer BBQ recipes you’ll love
Seriously Good Sweet Potato Cheddar BBQ Chicken Burgers
Get all of my summer BBQ recipes here!
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If you try this street corn pasta salad, be sure to leave a comment and rate it below and let me know how you liked it. And of course, don’t forget to snap a photo and tag #ambitiouskitchen on Instagram so I can see your beautiful creations. xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Street Corn Pasta Salad with Cilantro Pesto & Goat Cheese
Ingredients
- For the corn:
- 2 large ears of corn, shucked and cleaned
- 1-2 teaspoons avocado or olive oil
- ½ teaspoon chili powder
- ½ teaspoon cumin
- Freshly ground salt and pepper
- For the pasta:
- 8 ounces bow tie pasta (or your favorite pasta)
- 1 red bell pepper, diced
- ½ avocado, diced
- ⅓ cup goat cheese crumbles
- ½ cup diced red onion
- For the cilantro pesto:
- 1 cup cilantro leaves (about ½ a bunch)
- ⅓ cup roasted or raw cashews
- 1 small lime, juiced
- 1 clove garlic
- 1 jalapeño, seeded
- 2 tablespoons olive oil or avocado oil
- ¼ teaspoon salt, plus more to taste
- Freshly ground black pepper
- 1-2 tablespoons water, if necessary to thin the pesto
- To garnish:
- Extra cilantro
- ½ avocado, if desired
- 2 tablespoons goat cheese crumbles
Instructions
- Preheat grill to high. Drizzle corn with olive or avocado oil. Sprinkle with chili powder, cumin, salt and pepper. Place the corn directly on grill and turn occasionally until corn is charred and cooked, about 10 minutes. Allow corn to cool then cut the corn from the cob and set aside.
- While the corn is cooking, you can boil your pasta until al dente, according to the directions on the pasta package.
- Once the pasta is done, drain, rinse with cool water then add to a large bowl.
- Next make the cilantro pesto: Add cilantro, cashews, lime juice, garlic clove, jalapeno, olive oil, salt and pepper to the bowl of a food processor. Process until smooth, add water if necessary to help thin the pesto and make it easier to process.
- Add the pesto directly to the bowl with the pasta and mix to combine.
- Next add in the corn, red bell pepper, avocado, goat cheese and red onion. Gently mix together.
- Place in fridge for serving for later, or serve immediately! Once ready to serve, garnish with extra cilantro, avocado, goat cheese and jalapeno slices, if you'd like. Serves 6.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on July 2nd, 2018, republished on June 30th, 2020, and republished on June 10th, 2024.
This sounds refreshing! Making homemade pesto is the best! SO much better than store bought!
It is! And YES total game-changer!!
Looks so yummy! Btw, Monique your last few recipes haven’t had the Pinterest button on them. Have you changed something or am I doing something wrong? 🙂 Cindy xx
It’s delicious! And yes – we’re working on an update as we prepare to launch our new site 🙂 for now you can click the pink “P” Pinterest button on the left side of the page and choose an image to pin from there!
Hopefully the new site will allow import of recipes into My Fitness Pal using the the website url? 🙂
Yummmm…This is a must try! I’d Like to print it, but my print connection disappears when I click “print”. Anyone else have this problem?
Yummmm…This is a must try! I’d Like to print it, but my print connection disappears when I click “print”. Anyone else have this problem?
Oh…never mind. I fixed it!
Oh good! Hope you love this one!!
Oh, yum! I love this idea! It takes street corn to a whole new level and makes it practically into a meal! Yum.
Making this for the fourth! I was looking for a new and fun pasta salad and this looks amazing!
This sounds amazing! However, I have a cashew allergy. Do you recommend another kind of nut as a substitute (I can do all other tree nuts)?
Love your recipes, by the way. I’ve been making your chopped Greek chickpea salad and avocado tuna salad sandwiches in batches for workday lunches and neither disappoints!
Yes you can use pepitas, walnuts, or almonds 🙂
or pine nuts!
This sounds amazing! However, I have a cashew allergy. Do you recommend another kind of nut as a substitute (I can do all other tree nuts)?
Love your recipes, by the way. I’ve been making your chopped Greek chickpea salad and avocado tuna salad sandwiches in batches for workday lunches and neither disappoints!
Yes you can use pepitas, walnuts, or almonds 🙂
This sounds so good for summer bbq’s!! And even cold since it’s so dang HOT on the east coast! Can’t wait to try 🙂
Also LOVE those bowls! Where did you get them?!
Grilled corn is the best!! And pesto too?! Perfection 🙂
I am very happy with the content of your article it is very beneficial and I wait for the next article to update the information again.
This is perfect for barbecue parties with friends and loved ones, Monique! We love how colorful the dish looks and how it is so flavorful! The spiciness, we wanted to make it more spicy but for those who do not really want the spiciness, sticking to your recipe would do the trick. This is actually so good we are looking forward to making this a staple on our outdoor gatherings!
Absolutely! I love some extra heat so I always keep the jalapeño seeds in mine (but you can definitely remove them). So glad this is going to be a staple in your house!
Just finished making this. It is quite tasty. I had a question about proportions. The recipe calls for 8 oz of pasta. Yet the description states – [ It makes about 6-8 side servings (or 4-5 large main servings)]… this seems off to me. Is that correct?? I used 16 oz of pasta and it does need more pesto – I will double next time. It is quite good. Thx
That’s correct! With all of the veggies packed in it makes for pretty hearty side servings. Glad you enjoyed!
You had me at “street corn” and the photo of your finished product is gorgeous. One observation from a jalapeno veteran, it’s pretty rare to see a full cross section like that in a salad (kind of like leaving in the core of a bell pepper). What your readers may want to be cautioned on is that the heat of the pepper comes from capsaicin which is concentrated primarily in the center pithy core of the pepper. Perhaps your family likes their food extra caliente, but many folks (including my husband 🙁 ) are unable to tolerate that kind of heat. Can’t wait to make this – and I will definitely remove the core and seeds first – not as pretty, but a milder alternative for less tolerant palates.
ps – as I said I was hooked by the title and photo, subsequent to commenting, I read the recipe and see that you do note that the jalapeno should be seeded, phew 😉
Hi Teresa! We do like food pretty spicy in my house, but I always note to core + de-seed jalapeños if you’re not a huge fan of spice 🙂 Alternatively, you can always leave out the jalapeño and use green onion or green bell pepper!
So delicious and fresh! My new favourite pasta salad!
So happy to hear that!!
A pasta salad I’ll never get tired of! So good. I made it over the weekend for lunches, but I can’t wait to bring it to potlucks this summer!
Yum! About how long do you think the pesto would be good for? I was thinking of making extra…5-7 days?
I think it should be fine for about 5-7 days!
I’ve made this for 2 days running and it’s so delicious. Is our U.K. coriander the same as your cilantro…..well, if not it’ll do for the time being. Monique, your recipes are incredible – tasty, healthy, fresh, filling, colourful – I can taste the goodness in each mouthful and every week I try a new one!
Amazing!! So happy to hear that. I believe coriander is the same as cilantro? If not, glad you’re loving this recipe anyway! 🙂
I would love to try this, but I don’t have a grill! Would you recommend baking or cooking the corn on the stovetop instead?
You can definitely cook the corn in your oven! Follow the same oil + spices here, wrap them in tinfoil and roast for about 25 minutes or so 🙂
Soooo so so good!! Perfect summer pasta salad!’b
Absolutely!! My new go-to 🙂
This recipe is amazing! I actually doubled the pesto and added grilled chicken breast. It is incredible! My fiancé is obsessed. We have eaten it both hot and cold. Definitely a new staple in our household.
GREAT idea adding chicken (and extra pesto!) I’ve eaten this hot and cold as well 🙂 glad you two love it!!
I made this for dinner and the whole family loved it! I added black beans to make it a little more filling. The goat cheese makes it absolutely delicious!
So happy to hear that, Sara! Great tip with the black beans.
Can you make it ahead of time? Day before?
Absolutely! Once you’re ready to serve it I would garnish with extra cilantro, fresh avocado, goat cheese and jalapeño slices (if you like it a little spicier).
Thanks! Just made it and it is so delicious it might not make it till tomorrow!
Amazing! Enjoy 🙂
Oh my gosh!! This was delicious!! I actually got high fives from several family members after they are it!! Thanks so much for sharing!!!!
Amazing!! I’m so glad 🙂
Made this and shared it with the girls at work….total hit! It was easy and delish! Totally love the pesto on everything!
Amazing!! So happy to hear that (and I put that pesto on literally everything).
I tried this recipe today June 29th and is absolutely delicious. First time using avocado oil, and cilantro pesto. Is so refreshing! my family and I loved it! Thank you!!!
Amazing!! So happy to hear that, Ofelia 🙂
I loved this pasta dish and that cilantro pesto is so fresh tasting! It doesn’t hold up as well the next day for leftovers though
Love that cilantro pesto! Feel free to add a squeeze of lime juice to it before putting it in the fridge – that should help!
I made this for 4th of July and it was SO good. That pesto is everything!! It is so bright and flavorful. I’m making it again tomorrow for taco night with my family. I used one box of pasta so I doubled the veggies and pesto recipe, and I think I could’ve actually used more pesto. I kept the pasta salad in the fridge overnight so next time I’ll either save some pesto and add it on the day of or make extra. I also used frozen roasted corn bc I don’t have a grill, but still followed the same seasonings for the recipe and it turned out awesome. This might become my new BBQ staple. It’s fun and unique and so, so yummy!
Just made this!!! Absolutely delicious! I’ve never commented on a recipe before but I just had thank you and let others know how awesome this recipe is. Perfection!!!
Amazing!! So happy to hear that – thanks so much for your comment!
I loved this. I added grilled chicken spiced the same as the corn and served it for dinner. Soo delicious.
Honestly, I’ve started cooking your meals several days a week as part of a health kick. After a relapse or two, my whole house is honest about the fact that they love eating my cooking, only at home and they feel better and are losing weight by eating this way. Thanks so much, keep it coming. ❤️
Perfect – love the addition of grilled chicken. So happy to hear that you’re finding recipes here that everyone loves! Plenty more to come 🙂
I love the flavors of this pasta salad. It has a good spice level and is great to take to a summer barbecue!
One of my all time favs!!
This was SO good. Like, amazingly good. The cilantro pesto is seriously out of this world.
I followed the recipe almost exactly, except I didn’t have a grill so I ended up roasting my corn in the oven. I also added some shredded rotisserie chicken. My husband and I both ended up eating two huge bowls each for dinner.
So happy you both loved it! Great idea to roast the corn + add chicken – yum.
This was sooo good!
Glad you loved it!
The recipe calls for 8 oz of bow tie pasta. Is that 8 oz uncooked/4 cups dry?
Yes, uncooked!
I made this for 4th of July! Lets just say it WAS AMAZINGGGGG!!! I made more for a summer salad to eat for lunch for the week
I also added bacon and maple syrup not sure why, but it still tasted amazing
That sounds delicious! Glad you loved this one!
Loved this! I added chicken that I seasoned with cumin & chili powder. I also used frozen fire roasted corn from Whole Foods and it was perfect.
That sounds amazing! Glad you enjoyed 🙂
Absolutely delicious! My family inhaled it, it was that good! Xxx
So happy to hear that!
Fabulous meal! The only change I made was the pesto. I used almonds instead of cashews. I grilled chicken when I grilled the corn and added the chicken to my salad. I’m embarrassed to say that I went back for seconds and thirds!
Perfect! I always go back for more – so delicious! 🙂
That cilantro lime pesto gets a 5-star rating on it’s own!
One of my favorites, too! 🙂
This was incredibly flavorful! The cilantro sauce really pushed this to the next level. Next time, I plan to double up on the corn as that was my favorite part.
Absolutely! And great idea with the corn 🙂 glad you enjoyed!
Going to make this tonight! Can I use unsalted dry roasted slivered almonds instead of cashews?
Yes, but I do recommend cashews or pistachios, or even pumpkin seeds before I would recommend almonds 🙂
I meal prepped this salad for lunches this week, and husband said that it is one of his new favorites! The sauce alone is amazing! I want to eat it on everything. We don’t have a grill so we baked our corn, and it’s alright, but I’m sure it would be better grilled. It’s actually lasted all week in the fridge! I just separate the sauce into little containers, and we add it to the pasta the day that we eat it.
Perfect! And love that idea for meal prepping 🙂
This was delicious. My family members who aren’t huge on pasta salad absolutely loved this, particularly the cilantro pesto. Yum yum yum.
So glad it was a hit! One of our favorites, too 🙂
This was so so delish! I hate cumin so I just omitted it and added extrA chili powder. It was so yummy!
Perfect! Glad you enjoyed 🙂
So so so SO GOOD! A little spicy for some but easy to do less jalapeño. We make it often and every time we bring to a party, at least one person asks for the recipe
Absolutely! So happy to hear that 🙂
I’ve made this multiple times for parties. It’s a showstopper and freaking amazing.
So happy to hear that!
Love the flavors in this – thank you!
Absolutely! Glad you enjoyed 🙂
Hi there! Can this pesto be frozen?? Any tips for freezing this pesto or your others? Thank you so much!
Hi! Yes, feel free to freeze it in an ice cube tray (once frozen, transfer the cubes to a freezer-safe bag) or simply freeze it in an airtight, freezer-friendly bag!
I love this pasta salad and always make it for company.
So happy to hear that!
Hi Monique,
Just a quick question. I don’t have a grill so I use canned corn instead of right off the cob. And I haven’t been able to make my own pesto (but I plan to in the future). But for now, how much canned corn would you recommend with your recipe (1/2 cup, 1 cup, etc.)? And how how much pesto out of the bottle (1 tsp,, 1 tbs, etc.)? I love this recipe and am curious what measurement you would recommend. Thanks!
rod
Hi Rod! You can definitely use canned corn. 1 cup of corn should be good. For the pesto, I recommend 1/2 cup pesto!
This dish was excellent. I made extra cilantro pesto for drizzling over the top. I think I would enjoy this dish with quinoa. Next time, I plan to omit the pasta and use quinoa instead.
Love it! Sounds delicious 🙂
Loved the different take on pesto!
This is one of the best Ambitious Kitchen recipes ever. The cilantro pesto is so incredible. I make double batches and freeze the extra to have on hand. This pesto will change your life!
The most perfect summer side dish. The flavor profile is on point. Everyone I have served this to loves it. It is so much better than the heavy mayo drenched BBQ side dishes that are usually served. This is so much more flavorful and tasty.
I made this for my family last night and it’s a new favorite! I was hoping to make it again to send over to my sister and her family but remembered her daughter is allergic to cashews. What would be the best replacement? Thanks!
You’ve done it again! I’m 26 weeks pregnant and my latest craving is salad. Mostly green but decided to try this one to go with marinated chicken breast and it didn’t disappoint. I used frozen corn but will try it on the cob next time. Also used feta since it’s what I had. Such a fresh vibrant salad. Thank you for sharing!
Perfect! So glad you enjoyed!
This was a total crowd pleaser when I brought it to a BBQ!
Yay!! So happy to hear that 🙂
It’s 109 here in Portland, OR, and I am staying cool indoors making this salad! I just tasted it and – WOWZA – it is a winner. The kick from the cilantro pesto really shines through. I used feta cheese and a quinoa pasta. I grilled fresh corn as directed and thought the chili powder and cumin seasoning was really nice. I also love that it is a dairy free dressing. Other recipes called for yogurt, so I was happy to see the use of cashews here for the creaminess. Well done!! This is a summertime staple.
I’m so happy you loved it, Jean!! And glad you’re staying safe and cool inside! 😎
Amazing recipe! It looks tasty, healthy, easy and quick to prepare. I and my family loves corn and pasta very much. So I am going to try this recipe as soon as possible. Thank you for sharing.
So glad you’re inspired to make it! Can’t wait for you to try this one 🙂
I made this last night and it was delicious! The cilantro pesto really makes it. I used feta instead of goat cheese because I had some goat cheese haters at my table. And I used chives from my garden instead of the red onion because none of us like raw onion. But otherwise I followed the recipe. I’ll definitely be making it again.
Such smart ideas to use feta and chives! That sounds amazing. Glad you loved it!
SO good!! The pesto is incredible. Added black beans and arugula to make it a meal and stretch a little further so we had more leftovers and it was delicious!
Yay!! I’m so happy you loved it, Shannon. So good as leftovers, right?! 🙂
Delicious
Have made this every summer. Such a hit! Even with leftovers the flavors marinate. I use chihuahua cheese crumble instead of goat cheese. The only things I change out. Also have uses frozen corn when don’t have corn on the cob in hand. Still tastes amazing!
This looks amazing. Love the fresh ingredients. I think I even have everything on hand to make this.
Made this tonight for book club tomorrow. Wow! I had a few bites and the pesto is amazing!
Can I make the pesto ahead and freeze it?? I’m having a taco party for 20 people and need to prep as much as possible ahead of time. Thanks!
Sure, that’s a fantastic idea!! And omg a TACO PARTY 😍 I love it! Have fun!
I’m hoping to make this for some guests coming over next week but I don’t have a food processor. Is there any way to make this without one? Thank you!
Hi, Sonya! SO excited for you to try it. Do you have a blender? That should work! If not, just make sure to chop all the dressing ingredients really finely and mix them well. (Or you could use a mortar + pestle if you have one.)
This recipe is FANTASTIC. Lots of people asked for the recipe. I added grilled chicken, as you listed as a suggested add. I made it twice and preferred the second time when I let it chill in the fridge for a few hours before serving. I feel like the flavors set up better. This recipe is definitely a keeper. Thank you!
Thank you so much, Tracy! SO happy it came out amazing 🙂
😋😋😋
Happy you loved it!
Oh. My. God. I just made this and it is literally almost a copycat for the Santa Fe chicken salad dressing from the Cheesecake Factory. It’s my favorite dressing ever!! Very very similar – absolutely delicious. Thank you for this recipe!
Oh wow I haven’t had that one but so glad this was equally delicious!! Yay! Thanks so much for commenting, Cas 🙂 Glad you loved it.
This was so delicious! I made it for a get together for my daughter’s birthday and got rave reviews. I loved that there was no mayo in the dressing/pesto – it was just perfect! Thanks as always Monique 💕
Absolutely! So glad this recipe was a hit ❤️
I made this for our Memorial Day family party and it was so delicious! It was a hit with everyone! I used frozen corn but I still sprinkled it with a little of the seasonings and used gluten-free bowtie pasta. I will definitely be serving this for my summer cook-outs!
YUM! so glad this recipe turned out great and it was a hit 🙂
Hi Monique! Making this yummy salad for 2nd time but just realized I do not have cashews- only pistachios. Do you think that’ll work? I’m sorry if someone else has already asked this!
So sorry for the delay. Absolutely, that should work great!
I did end up making it with pistachios- because I was dying for this!!- and it was just as delicious as it was with cashews for the pesto. It’s the perfect summer salad 💕
I couldn’t agree more, so glad to hear you’re enjoying this salad 🙂
This is really, really good! I love cilantro pesto! And it is perfect for a summertime side dish. The only thing I changed was substituting Mexican Queso Fresco for the goat cheese. I also used 2 jalapeños in the pesto and it was really spicy! Another AK recipe I’ll be saving!
Oooh yum, love queso fresco! Glad to hear this came out amazing 🙂
So delicious and filling! I didn’t have corn on hand so I just used frozen corn and pan fried it with the seasoning. Delicious!
Perfect! So glad you enjoyed!
I absolutely love the combination of flavors! I did not have enough cilantro, so I added carrot tops to make the pesto. I used plantain noodles to make it grain free. I can not have corn, so I used peas.
#AKRecipeoftheMonth
I absolutely love the combination of flavors! I did not have enough cilantro, so I added carrot tops to make the pesto. I used plantain noodles to make it grain free. I can not have corn, so I used peas.
Omg this sounds delicious! Love your subs and glad it turned out great for you ❤️
I love Ambitious Kitchen, but this recipe is a fail – I have a very powerful blender and the cashews DO NOT blend into the pesto, I was very surprised she didn’t say to soak them but I figured there was a reason, it will not combine unless I add so much water it would be tasteless, followed everything perfectly but I have to throw this away. Beware not soaking the cashews, at this point I don’t have the motivation to try again and I am out of limes and cilantro! Too bad, was looking forward to this meal.
Hi Katherine! So sorry to hear that the pesto wouldn’t blend up for you. I’ve actually never received feedback like that on this dish and have used both a high-powered Vitamix and a small, handheld blender with success in blending the pesto. I would suggest double-checking the pesto measurements as just 1/3 cup of cashews plus the olive oil, lime juice, and a couple tablespoons of water should combine well. If you do decide to give it another shot, absolutely feel free to soak the cashews first just in case! Again, sorry that you ran into trouble here!
One more thing! The cashews will be a bit chunkier and not completely smooth like a regular pesto. Check out the video within the post to see the consistency!
I loved making this recipe for the #AKRecipeoftheMonth to take advantage of the fresh summer corn. As a cilantro hater I used the Trader Joe’s green goddess dressing. I thought it turned out great and paired well with all the other flavors
Omg this sounds amazing, Siena. So glad it turned out great for you. Thanks for the tip about the TJ’s green goddess dressing!
Love the unique flavors of this pasta salad! I used chickpea pasta and subbed Greek yogurt because I didn’t have raw cashews. Will definitely be making this again! #AKRecipeofthemonth
YUM! Sounds so good, how did the pesto turn out with the yogurt?
This is a winner! With the weather warming up my family appreciates meals that can be made ahead of time and served cold. I made a couple of changes due to ingredient availability. I used frozen corn BUT I made a point of still putting the seasoning on it described in the instructions for grilling (good flavor!) and swapped cotija cheese for the goat cheese. Served with grilled chicken and my hubby happily took the left overs for lunch the next day. Will make again! #AKRecipeoftheMonth
Woo this sounds absolutely amazing, Maria. I am so glad you are all loving this recipe and I am obsessed with serving this with some grilled chicken – absolute perfection!
I left the seeds in my jalapeño and it came out very spicy! Very good though. Will be adding chicken to it for a nice picnic dinner.
Sounds amazing, Michelle. Hop it was a hit for everyone 🙂
Wow, I will definitely be making this again to take to a bbq. I followed the recipe exactly as written and also added a few pieces of ham. I originally wanted to make a side of grilled chicken to go along side but didn’t have any: I love love this #akrecipeofthemonth.
Excellent! I am so glad you are loving this salad, Victoria 🌽
#AKRecipeoftheMonth
Huge hit in my house!! My husband said this is an awesome summer pasta salad! We added cherry tomatoes! So good!
YUM! So excited to hear you are both loving this salad and it turned out great for you ❤️
I really like the flavors of this recipe. It’s a little more complicated than I’m used to doing but it was fun to try something new. I didn’t have ears of corn so I thawed frozen corn and used a cast iron grill pan Ron”grill it”. Pay attention to the recipe because I accidentally cooked up 16 oz of pasta instead of 8. 🙈
I was expecting a traditional Mexican street corn type flavor and it’s definitely not that but it’s something else delicious 🙂 give it a try
Thanks so much for sharing, JP! Glad you’re loving this recipe and it turned out great for you 🙂
Love this pasta salad! So versatile and delicious. I had it as a side one night and the leftovers as a main lunch with grilled chicken. I am a huge cilantro lover, so this pesto is a highlight for me. It had so much flavor and paired so nicely with the charred corn and goat cheese. So yummy!
#AKRecipeoftheMonth
YUM! I am so glad you found this recipe and are loving it ❤️🙂
Everyone LOVED this salad-So delicious! Added some cherry tomatoes & served with grilled apple cider chicken. Will definitely be making it again.
WOO! So glad this salad is a hit for you and your family ❤️
I’m always looking for a Mayo free pasta salad. Love this combination!! The spice level is just right- will be making again this summer
Yay! I am so glad you found this recipe and it turned out great for you, Erin!
So easy and delicious ! mine is chilling in the fridge now!!
Yay! I am so glad you’re loving this salad ❤️ Thanks for giving it a try and for sharing your review!
It gets 5 stars from me! I made it gluten free by using some jovial bow tie pasta. It was even better the next day leftover!
AH this is great! Glad you were able to adapt this recipe to your dietary preference and are loving it ❤️
#AKRecipeoftheMonth delicious! brought to a baby shower and it got gobbled up! I used banza pasta for some more protein and no one noticed hahah. Very easy and doesnt have to be warm so great for a party!
Yay! I am so glad you’re loving this recipe and it was a hit for everyone 🙂
Very tasty pasta salad! I made it this month along with AK’s chicken pesto burger and it was a 10/10 combination. I don’t have a grill so I used canned corn and it tastes just as good! #AKRecipeoftheMonth
YUM! I am so glad you’re enjoying this salad and it turned out delicious 🙂
I made this pasta salad for a family picnic! It’s absolutely delicious and great for a party!! Absolutely love the addition of goat cheese, although if you’re not a fan, cotija would be a great substitute!!! Definitely will be adding this to our regular summer picnic repertoire!
WOO! This is the best, Holly. So glad the whole family is loving this recipe and it turned out fabulous for you ❤️
Such a perfect summer dinner! My husband has the “cilantro gene”, sadly, but I was just as happy to sub that for basil in the dressing. And, since I am pregnant I used cubed cheddar instead of goat cheese. I am not embarrassed to say that we ate almost the whole dish between two of us for one meal! #AKRecipeoftheMonth
Great idea to swap basil and cheddar! Perfect summer dinner 🙂
I absolutely love this recipe! The sauce is amazing, and it is so easy to put together and so delicious! The only thing that I change is that I make extra sauce because it is SO good! We have made it multiple times in my home. Thank you for the recipe!
#AKRecipeoftheMonth
Yay!! I’m so happy you love it! Good call on the extra sauce 🙂
The street corn pasta salad was absolutely amazing. The cilantro pesto added a wonderful addition of flavor and this pesto could work for so many different dishes! The creaminess of the goat cheese was the cherry on top! This was a great side dish to add to any main course (I made grilled chicken with mine!) #AKRecipeofTheMonth
I LOVE hearing your thoughts every month, Shannon! So happy you enjoyed this one!
We look forward to this every month!
This recipe is the epitome of summer. It’s light and refreshing and absolutely delicious. Thank you for sharing this recipe ❤️
Of course, so glad you’re loving it ❤️
Wow! I’m so glad I tried this recipe. I have never tried grilling corn, and it was absolutely delicious in the pasta salad. Even though it’s summer, I couldn’t find fresh cilantro, so I had to use dried to make the pesto, and it was totally fine.
Any recommendations for substituting the goat cheese? It’s a bit stinky for me 😂
Definitely a 5 star pasta salad. It was super flavorful and nourishing. I am just picky when it comes to my cheeses!
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Ahh! I am so glad you’re loving this recipe, Ella! You can totally sub feta or cotija cheese.
I made this over the weekend for a party and it was great! I left out the avocado (I’m sadly allergic), but followed everything else and the flavors went really well – I think the only thing I would do different next time is not make the day before or if I do make extra sauce to add right before serving, because the pasta had soaked in most of the sauce making it a bit dryer than I would have liked.
So glad you’re loving this salad, Kelsey! Extra sauce is always a good idea 😉
I am on vacation and cannot make this pesto. Any store-bought jarred recommendations to try and find?
Barilla usually has a delicious one!
This is SO good! I’ve started doubling it because I always wish there was more. It’s so good for lunches all week. I always grill some chicken to chop up and mix in. Monique’s recipes are always so full of flavor and great textures.
You are the best! I am so glad you’re loving this salad. it is seriously SO good for meal prep!
I made this tonight for dinner, it was amazing! I love that it came together so easily. I’m going to keep it in mind for my next potluck I have to go to it would be a great bring along. This recipe is a keeper!
YESS! I am so glad you’re loving this salad and it turned out delicious for you, Pam ❤️
This was so good that I immediately pulled out my recipe book to write it down. I used a can of corn and it was still amazing. I may have added a pinch extra goat cheese. 🙂 Heading straight to the other recipes now…
Love that! Glad you enjoyed!
Made this today for meal prep and so delicious! Used feta instead of goat cheese since that’s what I had in the fridge and added some arugula for extra greens. Will be a summer staple!
Perfect! Glad you enjoyed!
Love this recipe so much. I’ve been making it for years and it’s always a crowd pleaser
So happy to hear that!
This came out so good! I made a double batch so we’d have leftovers for lunch. I used frozen corn and sautéed it with the spices. I also cooked the red onion and bell pepper just a little bit because I don’t like raw onions. I used Cotija cheese. Came together super quickly. Love the cilantro pesto!!
Perfect! So happy you loved it!