Description
The perfect summer pasta salad loaded with fresh veggies and avocado, all tossed in a creamy cilantro lime dressing. Bright, flavorful, and ideal for potlucks or quick meals.
Ingredients
- 16 oz. bow tie pasta, cooked and cooled (or your favorite pasta)
- 1½ cups corn kernels (about 2 ears of corn)
- 1½ cups cherry tomatoes, halved
- ½ small red onion, chopped or thinly sliced
- 2 Tbsp cilantro, finely chopped
- 1–2 avocados, diced
- Cotija cheese, crumbled (optional)
- ½ cup plain Greek yogurt
- ¼ cup fresh lime juice
- ¼ cup cilantro, roughly chopped (leaves & stems are ok)
- 2 garlic cloves
- ½ tsp salt
- â…› tsp cayenne
Instructions
1. Add the Greek yogurt, lime juice, cilantro, garlic, salt, and cayenne to a food processor and blend until smooth to make the dressing. Cover and refrigerate.
2. Cook the pasta according to package instructions, then drain and allow it to cool completely.
3. Add the cooled pasta, corn kernels, cherry tomatoes, red onion, and chopped cilantro to a large bowl.
4. Pour the desired amount of cilantro lime dressing over the salad and toss until everything is evenly coated.
5. Top individual servings with diced avocado and crumbled cotija cheese if using.
6. Serve immediately and enjoy.
Notes
If the dressing tastes too tart, reduce the lime juice to 2–3 tablespoons and start with ¼ teaspoon salt, then adjust to taste.
You can add a small amount of honey or maple syrup to the dressing for a slightly sweeter flavor.
Ingredient amounts for the salad are flexible—add more or less of any ingredient to suit your taste.
If using a full box of pasta, you may want to double the dressing for better coverage.
Cook corn using your preferred method; boiling for 1½–2 minutes works well.
For leftovers, prepare an additional half batch of dressing and toss the salad again before serving since the pasta absorbs dressing over time.
Nutrition
- Serving Size: 1 serving