Cilantro Lime Pasta (Print Version)
# Ingredients:
→ For the pasta mix
01 -
1½ cups halved cherry tomatoes
02 -
About 16 oz. of cooked and cooled bow tie pasta (or whichever type you prefer)
03 -
Corn from 2 cobs, yields roughly 1½ cups
04 -
Crumbled Cotija cheese, optional for topping
05 -
Half of a small red onion, finely chopped or sliced thin
06 -
2 to 3 diced avocados, depending on size and taste
07 -
2 tablespoons cilantro, chopped very finely
→ For the tangy cilantro lime dressing
08 -
½ cup of plain Greek yogurt
09 -
¼ teaspoon cayenne pepper
10 -
2 small garlic cloves
11 -
Fresh lime juice, around ¼ cup
12 -
Roughly chopped cilantro (leaves and stems are okay), about ¼ cup
13 -
½ teaspoon salt
# Instructions:
01 -
Grab your food processor and toss in yogurt, lime juice, garlic, cilantro, salt, and cayenne. Let it blend until it’s smooth and creamy. Cover and chill so the flavors can mingle together.
02 -
In a large bowl, toss together pasta that’s completely cooled, corn kernels, tomato halves, chopped onion, and the cilantro. Pour on however much of the dressing you want, and stir gently to coat everything evenly.
03 -
Right before serving, sprinkle freshly diced avocado over each portion and, if you’d like, add some crumbled Cotija cheese for an extra touch. Be sure to add the avocado last thing, so it doesn’t turn brown.
# Notes:
01 -
Not a fan of too much tang? Begin with just a couple of tablespoons of lime juice and half the salt, then adjust as needed. A drizzle of honey or maple syrup can tone down sharpness too.
02 -
The ingredient measurements are guidelines. Feel free to adjust amounts to suit your tastes and the number of people you’re serving.
03 -
If storing leftovers, whisk up a little extra dressing to freshen the salad later. The pasta tends to soak up the dressing when it's refrigerated.
04 -
Boil fresh corn for around 90 seconds to 2 minutes if you want to preserve its crisp sweetness.