Summer is here, and it’s time to fire up the grill and enjoy the great outdoors. And what better way to complement your grilled meats and veggies than with a delicious and easy-to-make creamy pasta salad?
This pasta salad recipe is a classic that has been enjoyed by my family many for years. It’s creamy, tangy, and packed with fresh veggies that add a pop of color and flavor. Plus, it’s so easy to make that you’ll wonder why you haven’t tried it before.
To make this creamy pasta salad, you’ll need rotini pasta, grape tomatoes, red onion, sweet peas, parmesan cheese, mayonnaise, Italian dressing, and a variety of seasonings. The first step is to cook the pasta according to package directions or al dente. Once cooked, drain the pasta in a colander. Avoid rinsing this allows the sauce to coat the pasta better.
Next, add the cooked pasta, grape tomatoes, red onion, and sweet peas in a large bowl. In a separate bowl, whisk together the mayonnaise, Italian dressing, tony cachere, garlic powder, onion powder, sugar, salt, and pepper until smooth and creamy. Pour the dressing over the pasta mixture, top with parmesan cheese, and stir until everything is evenly coated.
Cover the bowl with a top or plastic wrap and refrigerate for at least 6 hours before serving. This will allow the flavors to meld together and the pasta salad to chill properly.
When it’s time to serve, give the pasta salad a quick stir and enjoy! The creamy dressing pairs perfectly with grilled meats and veggies, making it the perfect side dish for any summer barbecue or picnic.
In conclusion, this creamy pasta salad is a delicious and easy recipe that is perfect for summer and grilling time. With its fresh veggies and tangy dressing, it’s sure to be a hit with everyone at your next gathering. So give it a try and see for yourself how delicious it can be!
One of our favorite thing to do is grilling. I usually have to wait for my husband to start the grill, but not anymore. We finally got a gas grill, and starting it is just like using a stove. I’m looking forward to doing a lot of grilling this summer.
MEXICAN STREET CORN (ELOTE)
Today I’m sharing my spin on Mexican street corn (ELOTE). The first time I had elote was in New York a few years ago, and it was amazing.
WHAT IS ELOTE?
In Mexico, corn on the cob is popular street food. Traditionally it is topped with mayo, lime, cotija cheese, chile powder, and cilantro and is typically eaten on a stick.
I love pairing this corn with any meal. It would be a hit for Memorial Day or the 4th of July. I think the key to this recipe is to cook the corn properly.
I make sure the grill is properly heated so my corn cooks evenly and gets the grill marks.
I like to top the corn as soon as it comes off the grill. This allows the mayo and cheese mixture to get all gooey and yummy.
I mix equals cotija and parmesan cheese for the cheese mixture. I love the nutty flavor the parmesan cheese adds to the bite. I think this corn would be perfect to pair with grilled burgers, hot dogs, or even a delicious steak.
EASY MEXICAN STREET CORN-ELOTE
Looking for an easy treat when you are grilling. This corn is a perfect treat to eat whether relaxing by the pool or to serve along with any dinner. This is traditionally topped with cotija cheese. I added parmesan for an extra nutty flavor.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
4 ears of corn, husked
1 Tbsp vegetable oil
1/3 c mayo
1 tsp lime juice
1/4 c cotija cheese, crumbled
1/4 c Parmesan cheese, grated
2 tsp chili powder
1/4 c cilantro, chopped
Heat grill to 400 degrees
Mix mayo and lime together and set aside
Coat corn in vegetable oil
Place corn on grill and cook on each side for 2 minutes
Remove corn from grill and brush with mayo mixture immediately
Sprinkle generously with cheese
Top with chili powder and cilantro (optional)
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