Cilantro Lime Pasta Salad (Print Version)
# Ingredients:
→ For the pasta salad
01 -
16 oz bow tie pasta, cooked and cooled
02 -
1½ cups corn kernels (about 2 ears of corn)
03 -
1½ cups cherry tomatoes, halved
04 -
½ of a small red onion, chopped or thinly sliced
05 -
2 Tbsp cilantro, finely chopped
06 -
1-2 avocados, diced
07 -
Cotija cheese, crumbled (optional)
→ For the dressing
08 -
½ cup plain Greek yogurt
09 -
¼ cup fresh lime juice
10 -
¼ cup cilantro, roughly chopped (leaves and stems are okay)
11 -
2 garlic cloves
12 -
½ tsp salt
13 -
⅛ tsp cayenne
# Instructions:
01 -
Add all dressing ingredients to a food processor and blend until smooth. Store it covered in the refrigerator until ready to use.
02 -
In a large bowl, mix the cooled pasta, corn kernels, cherry tomatoes, red onion, and cilantro. Drizzle with the prepared dressing and toss until evenly coated.
03 -
Top individual portions with diced avocado and crumbled cotija cheese (if using). Serve immediately.
# Notes:
01 -
For a less tart dressing, reduce lime juice to 2-3 Tbsp and adjust salt as needed.
02 -
Add a small amount of honey or maple syrup for sweetness if desired.
03 -
Leftovers may require additional dressing before serving as the pasta absorbs the dressing over time.