Name: Cilantro Lime Pasta Salad
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 of a 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; ⅛ tsp cayenne

Ingredients

Scale

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: (see the Notes section for variations)

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
⅛ tsp cayenne

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Instructions

Make the dressing. Add your dressing ingredients to a food processor and blend until smooth. Then cover and keep it stored in the refrigerator.
Toss the pasta salad. Add the cooled pasta, corn kernels, tomatoes, onion and cilantro to a large bowl and pour your desired amount of dressing over the top. Toss the salad until it’s fully coated.
Serve. Top each individual portion with avocado and cotija cheese (if using) and serve immediately.