Ingredients
8 ounces Cellentani or elbow pasta
1/2 cup mayonnaise
1/4 cup sour cream
1/3 cup cilantro (roughly chopped)
1 lime (juice and zest)
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
2 cans Libby's Whole Kernel Sweet Corn (drained and rinsed)
1/4 cup jalapeno pepper (diced)
1 cup orange pepper (diced)
1/2 cup red onion (diced)
1 cup shredded cheddar cheese
1/3 cup crumbled feta cheese
Instructions
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Cook pasta according to the directions. Drain, rinse with cold water and set aside.
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Make the dressing by whisking mayonnaise, sour cream, cilantro, lime juice and zest, garlic powder, and smoked paprika together in a small bowl. Set aside.
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Add the pasta, corn, jalapeno pepper, orange pepper, red onion, cheddar cheese, and feta cheese to a large mixing bowl. Pour in the dressing and mix until well combined
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Refrigerate for at least 2 hours before serving and store in the refrigerator in a covered container for up to 4 days.