This vibrant pasta salad is summer in a bowl—bright, fresh, and full of zesty flavor. The creamy lime-cilantro dressing brings a tangy kick with just a touch of heat, pairing beautifully with sweet corn, juicy cherry tomatoes, and the buttery richness of avocado. A sprinkle of Cotija cheese adds a salty, savory finish, while optional chunks of tuna turn it into a hearty main dish.
Perfect for a backyard barbecue, casual dinner party, or beach picnic, this salad is as versatile as it is delicious. It can be made ahead of time (just add the avocado right before serving), travels well, and is always a crowd favorite. Best of all, it’s endlessly adaptable—you can keep it vegetarian, add tuna for protein, or toss in grilled shrimp or chicken for another twist.
INGREDIENTS:
Dressing
1/2 cup plain Greek yogurt or sour cream
1/4 cup fresh lime juice
Zest of one lime
1/4 cup cilantro, roughly chopped
2 garlic cloves
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 – 1/4 teaspoon cayenne
Salad
12 oz. package pasta (fusilli or bowtie)
1 1/2 cups corn kernels, blanched and cooled (fresh or frozen, okay)
1 1/2 cups grape or cherry tomatoes, halved
1/2 cup red onion,thinly sliced
3 tablespoons cilantro leaves, finely chopped
2 ripe avocados, diced
2 oz.Cotija cheese, crumbled (optional)
Salt and pepper, to taste
1-2 cans water packed tuna, drained (optional but wonderful!)
METHOD:
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, according to package directions. Drain, rinse briefly under cool water to stop cooking, and set aside to cool completely.
Combine yogurt (or sour cream), lime juice, lime zest, cilantro, garlic, salt, pepper, and cayenne in a blender or food processor. Blend until smooth. Taste and adjust seasoning if needed. Refrigerate until ready to use.
In a large salad bowl, combine the cooled pasta, corn, tomatoes, red onion, and chopped cilantro. Pour in the dressing (start with half and add more as desired) and gently toss to coat.
Transfer the salad to a serving platter. Top with diced avocado, a sprinkle of Cotija cheese, and chunks of tuna (if using). Season with additional salt and pepper if needed. Serve immediately.
YIELD: 6-8 servings
Note: Double the dressing recipe and serve extra on the side—any leftovers make a fantastic dip for veggies or a drizzle for grilled meats.
