Ingredients
Pasta and Vegetables
- 8 oz bow tie pasta, cooked and cooled
- 1.5 cups corn kernels Use fresh or frozen
- 1.5 cups cherry tomatoes, halved
- 0.5 small red onion, chopped or thinly sliced
- 2 Tbsp cilantro, finely chopped Fresh cilantro preferred
- 1-2 units avocados, diced Add based on preference
- optional Cotija cheese, crumbled For topping
Dressing
- 0.5 cup plain Greek yogurt
- 0.25 cup fresh lime juice Freshly squeezed recommended
- 0.25 cup cilantro, roughly chopped
- 2 cloves garlic, minced
- 0.5 tsp salt
- 0.125 tsp cayenne Adjust to taste
Method
Preparation
- Cook the pasta according to package instructions, then drain and cool.
- In a large bowl, combine the cooled pasta, corn, cherry tomatoes, red onion, cilantro, and avocados.
Dressing
- In a separate bowl, whisk together the Greek yogurt, lime juice, chopped cilantro, minced garlic, salt, and cayenne to make the dressing.
Combining and Serving
- Pour the dressing over the pasta salad and toss gently to combine.
- Top with crumbled Cotija cheese if desired.
- Serve chilled or at room temperature.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 42gProtein: 10gFat: 12gSaturated Fat: 3gSodium: 300mgFiber: 7gSugar: 4g
Notes
For best results, chill it in the refrigerator for about 30 minutes before serving to let the flavors meld together. You can also prepare it a few hours in advance.
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