Cilantro Lime Pasta Salad (Printable Version)
# What You’ll Need:
→ 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 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)
11 -
2 garlic cloves
12 -
½ tsp salt
13 -
⅛ tsp cayenne
# Steps to Follow:
01 -
Combine the dressing ingredients in a food processor and blend until smooth. Store covered in the refrigerator until ready to use.
02 -
In a large mixing bowl, combine the cooled pasta, corn kernels, cherry tomatoes, red onion, and cilantro. Pour the desired amount of dressing over the salad and toss until evenly coated.
03 -
Divide into portions, top each serving with diced avocado and crumbled cotija cheese (if using), and serve immediately.
# Additional Notes:
01 -
The listed amounts for the salad ingredients are flexible. Adjust quantities to your preference.
02 -
For leftovers, prepare an additional half batch of dressing to toss with the salad before serving, as the pasta tends to absorb the dressing.
03 -
Cook the corn using your preferred method; boiling for 1½ to 2 minutes is a convenient option.