Cilantro Lime Pasta Salad
Servings: 6
Calories: 321kcal
Ingredients
- 12 oz small-shaped pasta (I used brown rice fusilli), uncooked
- 2 cups cherry tomatoes sliced in half
- ½ English cucumber diced, about 1 cup
- 1 cup canned corn niblets rinsed and drained (1 small can)
- 1 (19 oz) can black beans drained and rinsed
- 1 jalapeño diced, seeds and membranes removed
- ¼ cup green onions sliced
- 2 tablespoon cilantro roughly chopped
Cilantro Lime Avocado Dressing
- ¾ cup Greek yogurt full-fat for best flavor
- 1 avocado ripe
- ¼ cup water plus additional, as needed
- ¼ cup cilantro packed
- 2 tablespoon lemon juice
- 1 cloves garlic
Instructions
- In a food processor or high powered blender, add all of the ingredients for the dressing and blend until smooth. Add more water, as needed to reach a pourable consistency.
- Bring generously salted water to a boil and add the pasta. Cook as per the package directions for 2-3 minutes longer than it says for al dente.Drain pasta, toss with a bit of avocado or olive oil and spread out onto a baking sheet for 5 minutes to cool slightly. Add the pasta to a large mixing bowl and mix with ¼ cup of the avocado lime dressing. The pasta will soak up a bit of the dressing while it finishes cooling so we will dress it again when we add the other ingredients.
- While the partially dressed pasta finishes cooling, slice the tomatoes in half, dice the cucumber, chop the jalapeño, slice the green onions and rinse and drain the corn and beans.
- Add the vegetables and about ½ cup of the creamy dressing to the bowl with the pasta and toss to combine. *I reserve about ¼ cup of the dressing to add just before serving.
- (Optional) Refrigerate for two hours to give the flavors time to blend.
- Remove the salad from the fridge 20-30 minutes before serving so that the pasta softens. Toss with the reserved dressing, sprinkle with cilantro and serve.
Video
Notes
Leftovers
Store leftover salad in an airtight container in the refrigerator for up to 4 days.
Nutrition
Serving: 1of 6 | Calories: 321kcal | Carbohydrates: 55g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 1mg | Sodium: 23mg | Potassium: 554mg | Fiber: 5g | Sugar: 6g | Vitamin A: 499IU | Vitamin C: 23mg | Calcium: 59mg | Iron: 2mg
