Description
The perfect summer salad, this cilantro lime pasta salad is loaded with fresh veggies and avocado, all tossed in a creamy cilantro lime dressing. Quick, flavorful, and ideal for potlucks.
Ingredients
- 16 oz bow tie pasta (cooked and cooled)
- 1 1/2 cups corn kernels (about 2 ears of corn)
- 1 1/2 cups cherry tomatoes (halved)
- 1/2 small red onion (chopped or thinly sliced)
- 2 tablespoons cilantro (finely chopped)
- 1-2 avocados (diced)
- Cotija cheese (crumbled, optional)
- 1/2 cup plain Greek yogurt
- 1/4 cup fresh lime juice
- 1/4 cup cilantro (roughly chopped, leaves and stems)
- 2 garlic cloves
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne
Instructions
1. Add the Greek yogurt, lime juice, cilantro, garlic cloves, salt, and cayenne to a food processor and blend until smooth to make the dressing. Cover and refrigerate until ready to use.
2. In a large bowl, combine the cooled pasta, corn kernels, cherry tomatoes, red onion, and chopped cilantro.
3. Pour the desired amount of dressing over the salad and toss until everything is evenly coated.
4. Top individual portions with diced avocado and crumbled cotija cheese, if using, and serve immediately.
Notes
If the dressing tastes too tart, reduce the lime juice to 2-3 tablespoons and adjust salt to taste, or add a small amount of honey or maple syrup to balance the flavor.
Ingredient amounts for the salad can be adjusted to preference. If using a full box of pasta, consider doubling the dressing.
Cook the corn using your preferred method, such as boiling for 1 1/2 to 2 minutes.
For leftovers, prepare an additional half batch of dressing to toss with the salad before serving, as the pasta will absorb the dressing while stored.