Description
A fresh and creamy pasta salad using Greek yogurt and vibrant cilantro and lime for the perfect summer dish.
Ingredients
Pasta and Base Ingredients
- 8 oz Short pasta (rotini, fusilli, bowties, or small shells) (Cooked until just done.)
- 1 cup Plain Greek yogurt (Use 2 percent or whole for best texture.)
- 2 ea Fresh limes (Both zest and juice are needed.)
- 1 bunch Fresh cilantro (Use a big handful for flavor.)
- 1 clove Garlic (Minced or use garlic powder.)
- 1 tbsp Olive oil (Just a splash to smooth the dressing.)
- 1 tbsp Honey or maple syrup (Optional for balancing lime.)
Crunchy Add-Ins
- 1 cup Cucumber (Diced.)
- 1 ea Bell pepper (Diced.)
- 1 cup Corn (Optional.)
- 1/2 ea Red onion (Diced.)
- to taste Salt and pepper (Do not skip seasoning.)
Instructions
Preparation
- Cook the pasta in salted water until just done.
- Drain the pasta and rinse with cold water, then shake off extra water really well.
- Chop your veggies and cilantro while the pasta cools.
- Mix the dressing ingredients in a bowl until smooth.
Assembly
- Toss the pasta with the dressing first, then fold in the veggies and any extras.
- Taste and adjust salt, lime, or pepper as needed.
- Chill for at least 30 minutes if you have time.
- After chilling, stir again and add a tiny squeeze of lime to wake it back up.
Notes
This pasta salad is great for meal prep and can be stored in an airtight container in the fridge for up to 3 to 4 days. If it looks dry the next day, stir in a spoonful of Greek yogurt or a squeeze of lime.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Cuisine: American, Mediterranean