Ingredients
For the Pasta Salad:
- 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 of a small red onion, chopped or thinly sliced
- 2 Tbsp cilantro, finely chopped
- 1-2 avocados, diced
- Cotija cheese, crumbled (optional)
For the Dressing:
- ½ cup plain Greek yogurt
- ¼ cup fresh lime juice
- ¼ cup cilantro, roughly chopped (leaves & stems are okay)
- 2 garlic cloves
- ½ tsp salt
- ⅛ tsp cayenne pepper
Instructions
- Make the dressing: Add the Greek yogurt, fresh lime juice, roughly chopped cilantro, garlic cloves, salt, and cayenne pepper into a food processor. Blend until the mixture is smooth and creamy. Once blended, cover the dressing and store it in the refrigerator until ready to use.
- Toss the pasta salad: In a large mixing bowl, combine the cooled bow tie pasta, corn kernels, halved cherry tomatoes, chopped or thinly sliced red onion, and finely chopped cilantro. Pour your desired amount of the cilantro lime dressing over the ingredients and toss gently to ensure everything is evenly coated.
- Serve: Divide the salad into individual servings. Top each portion with diced avocado and, if desired, sprinkle crumbled Cotija cheese on top. Serve immediately for the freshest flavor and best texture.
Notes
- You can substitute the Greek yogurt with a dairy-free yogurt to make the dressing vegan.
- For a spicier kick, increase the amount of cayenne pepper or add a pinch of chili flakes.
- If fresh corn is not in season, use thawed frozen corn kernels as an alternative.
- Leftover dressing can be stored in an airtight container in the refrigerator for up to 3 days.
- To prevent the avocado from browning, add it just before serving and toss gently.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mexican
- Diet: Vegetarian
