Ingredients
Equipment
Method
Preparation
- Blend the Greek yogurt, freshly chopped cilantro, and lime juice together until smooth. Set aside.
- In a large mixing bowl, add the cooked pasta, drained chickpeas, corn, diced cucumber, and chopped red onion. Toss gently.
- Pour the dressing over the pasta salad mixture and toss until everything is evenly coated.
- Sprinkle the feta or cojita cheese on top and gently fold it into the salad.
- Garnish with fresh cilantro leaves and a squeeze of lime juice before serving.
Nutrition
Notes
Store in an airtight container for up to 5 days. Add a splash of olive oil or lime juice if the salad becomes dry after chilling.