Description
A vibrant summer-side dish featuring al dente bow tie pasta, charred corn, and avocado tossed in a zesty Greek yogurt dressing. Packed with citrus, fresh herbs, and Cotija cheese for a crumbly, salty finish that balances sweetness and tanginess.
Ingredients
16 oz bow tie pasta (cooked and cooled)
1 1/2 cups fresh or fire-roasted frozen corn kernels
1 1/2 cups cherry tomatoes (halved)
1/2 small red onion (chopped)
2 Tbsp fresh cilantro (minced, for salad)
1/4 cup fresh cilantro (roughly chopped, for dressing)
1–2 large avocados (diced)
1 cup Greek yogurt
Zest and juice of 2 limes
2 cloves garlic (minced)
1 cup crumbled Cotija cheese
Salt to taste
Instructions
Cook bow tie pasta according to package instructions; drain and cool completely
Char corn over a grill or oven until slightly blackened; cut kernels off cob if using whole corn
Chop cherry tomatoes, red onion, and fresh cilantro
In a large bowl, combine cooled pasta, corn, tomatoes, red onion, and 2 Tbsp minced cilantro
In a separate bowl, whisk Greek yogurt, lime zest, lime juice, garlic, and 1/4 cup roughly chopped cilantro to create the dressing
Toss dressing with pasta salad
Gently fold in diced avocado and crumbled Cotija cheese just before serving
Notes
To mellow red onion, soak chopped pieces in cold water for 10 minutes
Frozen fire-roasted corn works but add it thawed to preserve creaminess
Add avocados last to prevent browning
Store in airtight container up to 24 hours; serve chilled
- Prep Time: 15
- Cook Time: 10
- Category: Healthy Salad Recipes for Busy Families
- Method: Stir-Fry/Grill
- Cuisine: Fusion/Southwest
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 35mg