This summer pasta salad is absolutely delicious with its bright and zesty flavor! It’s the perfect salad to serve at a casual dinner party, barbecue, or beach picnic.
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 Dave’s Lime Cilantro Tuna, drained (optional but wonderful!)
METHOD:
Cook pasta al dente according to package directions; drain, set aside to cool.
Make the dressing. Add the dressing ingredients to blender jar and process until smooth. Pour into jar with lid and refrigerate until ready to use.
In a large salad bowl, add the cooled pasta, corn, tomatoes, red onion, and cilantro. Add desired about of dressing (we use all of it, but it’s up to you) and gently toss to coat vegetables and pasta.
Place salad on serving platter. Arrange diced avocado on top, sprinkle with crumbled cheese, and top with chunks of Dave’s Lime Cilantro tuna and serve immediately.
YIELD: 6-8 servings
Note: We like to double the amount of dressing and offer it alongside the salad. Any leftover dressing is delicious to use with your favorite salad.
