Description
A refreshing and zesty Cilantro Lime Pasta Salad made with fresh cherry tomatoes, sweet corn, creamy avocado, and a tangy Greek yogurt dressing. Perfect for summer BBQs, potlucks, or meal prep!
Ingredients
Scale
- 16 oz bow tie pasta
- 1½ cups corn kernels
- 1½ cups cherry tomatoes, halved
- ½ small red onion, chopped
- 2 tbsp fresh cilantro, chopped
- 1–2 avocados, diced
- ¼ cup Cotija cheese (optional, for garnish)
For the Dressing:
- ½ cup plain Greek yogurt
- ¼ cup fresh lime juice
- ¼ cup fresh cilantro, chopped
- 2 garlic cloves, minced
- ½ tsp salt
- ⅛ tsp cayenne pepper (optional)
Instructions
- Prepare the dressing – Blend all dressing ingredients in a food processor until smooth. Refrigerate.
- Cook pasta – Boil, drain, and rinse under cold water. Set aside.
- Prepare ingredients – Grill corn (if fresh), chop veggies, and dice avocado.
- Assemble salad – Mix pasta, corn, tomatoes, onion, and cilantro in a large bowl. Toss with dressing.
- Add final touches – Gently fold in avocado and sprinkle with Cotija cheese. Serve immediately.
Notes
- Best served fresh but can be refrigerated for up to 3 days.
- Add grilled chicken or shrimp for extra protein.
- Adjust lime juice and salt to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad, Side Dish
- Method: Mixing, Boiling
- Cuisine: Mexican-Inspired