Cilantro Lime Pasta Salad

Cilantro Lime Pasta Salad

Ingredients

For the pasta salad:

For the dressing:

Method

Make the dressing. Add your dressing ingredients to a food processor and blend until smooth. Then cover and keep it stored in the refrigerator.

Toss the pasta salad. Add the cooled pasta, corn kernels, tomatoes, onion and cilantro to a large bowl and pour your desired amount of dressing over the top. Toss the salad until it's fully coated.

Serve. Top each individual portion with avocado and cotija cheese (if using) and serve immediately.

Mediterranean Couscous Salad

Ingredients

Couscous:

• 1 cup water
• 1 cup instant couscous
• ½ teaspoon kosher salt
• 2 tablespoons extra-virgin olive oil

Salad:

• ½ cup diced roma tomato, ¼-inch dice
• ½ cup diced english cucumber, seeds removed, ¼-inch dice
• ½ cup diced red bell pepper, ⅛-inch dice
• ½ cup canned garbanzo beans, drained and rinsed
• ¼ cup minced red onion
• ½ cup kalamata olives, pitted and sliced
• 2 tablespoons feta cheese
• 1 teaspoon chopped parsley
• 1 teaspoon chopped mint
• 1 teaspoon chopped basil
• ¼ teaspoon dried oregano

Lemon Dressing:

• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• 3 tablespoons extra-virgin olive oil

Method

Couscous:

Bring water, salt, and olive oil to a boil in a medium saucepan. Add couscous and stir quickly. Turn off the heat and cover.
Let couscous stand until tender, 5 minutes and then fluff with a fork and let cool. 

Salad:

Combine couscous, tomatoes, cucumber, bell pepper, garbanzo beans, red onion, olives, cheese, parsley, mint, basil, and oregano in a medium bowl.

Lemon Dressing:

Whisk together lemon zest, lemon juice, vinegar, salt, and pepper in a small bowl. Slowly drizzle in the olive oil and whisk until a thickened dressing forms.
Pour dressing over the couscous salad, stir to combine.