Description
A refreshing and zesty pasta salad with sweet corn, juicy tomatoes, creamy avocado, and a tangy cilantro lime yogurt dressing—perfect for warm weather meals or potlucks.
Ingredients
For the Salad:
- 16 oz bow tie pasta (or rotini/fusilli), cooked and cooled
- 1½ cups corn kernels (fresh preferred, but canned/frozen works)
- 1½ cups cherry tomatoes, halved
- ½ small red onion, thinly sliced
- 2 tbsp chopped cilantro
- 1–2 ripe avocados, diced
- Cotija cheese (optional, for topping)
For the Cilantro Lime Dressing:
- ½ cup plain Greek yogurt
- ¼ cup fresh lime juice
- ¼ cup cilantro (leaves and stems)
- 2 garlic cloves
- ½ tsp salt
- ⅛ tsp cayenne pepper
Instructions
- Make the Dressing: In a food processor, blend Greek yogurt, lime juice, cilantro, garlic, salt, and cayenne until smooth. Chill until ready to use.
- Cook the Pasta: Prepare pasta according to package instructions. Drain and rinse under cold water. Let it cool completely.
- Prep the Vegetables: Cook and slice corn off the cob (or use canned/frozen). Halve cherry tomatoes. Thinly slice red onion. Chop cilantro.
- Combine Ingredients: In a large bowl, toss pasta, corn, tomatoes, onion, and cilantro. Add dressing and toss to coat well.
- Top and Serve: Gently fold in diced avocado. Sprinkle with cotija cheese (if using). Serve chilled or at room temperature.
Notes
Add grilled chicken for protein or jalapeño slices for extra spice. Best served fresh but can be chilled up to 24 hours.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-Inspired