Cilantro Lime Summer Pasta Salad
BBQ season has arrived and that means dining al fresco! Whether that’s your condo balcony, backyard deck or picnic table at the park, nothing says summer like fresh ingredients, cold noodles and open toe shoes.
I wanted to make a summer salad that could be shared with family and friends as a side dish or whole meal on it’s own. Mission accomplished! You can bring this tangy taster to your next pot luck pool party or serve it up with some grilled chicken or shrimp for a quick & simple nosh. These fresh seasonal ingredients are perfect to enjoy right now and can be found from the farmers market to the super market. Better yet, it can be made with leftover BBQ veggies from the night before. The bowl is your oyster and the noodles are just a jumping off point to create your new favourite summer dish. As always, simple and delicious!
1 Pkg of gluten free pasta (I love Tinkyada Brown Rice Pasta it cooks the best- never mushy or starchy)
2 Cups of Heirloom tomatoes cut in halves or quarters
1 Zucchini coarsely spiraled
2 Ears of Grilled corn (You can substitute one cup of frozen)
1/4 Cup Red onion diced
Crumbled Feta Optional to top
Juice from 2 fresh limes (about 1/4 cup)
1/4 Cup fresh cilantro leaves
3 TBSP Olive Oil
1/2 TSP of Honey
1 clove garlic
1/2 TSP Salt
1/2 TSP Ground Cumin
1/4 -1/2 TSP Cayenne
Cook pasta, drain and cool in the fridge.
Place all dressing ingredients in the blender and mix until smooth.
In a large salad bowl toss vegetables with cooled pasta and top with dressing. Mix well. Serve chilled.
Makes 4 servings