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: (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
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.