Ingredients
Scale
- 12 ounces uncooked cavatappi pasta
- 1 cup halved cherry tomatoes
- 1 cup diced zucchini
- 3/4 cup fresh or defrosted frozen corn
- 2 green onions, thinly sliced
- 1 seeded and deveined jalapeño, finely chopped
- 1/3 cup crumbled queso fresco
- 1/4 cup chopped cilantro
- 1/4 cup fresh lime juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
Instructions
- 1. Cook the pasta in salted boiling water until al dente. Drain and rinse under cold water.
- 2. In a large bowl, combine cherry tomatoes, zucchini, corn, green onions, jalapeño, cilantro, and queso fresco.
- 3. Fold in the cooled pasta and season with salt and pepper.
- 4. Whisk together lime juice, olive oil, honey, chili powder, cumin, and garlic powder in a jar.
- 5. Pour the vinaigrette over the salad mixture and toss well to coat.
- 6. Serve immediately or chill in the refrigerator for 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approx. 200g)
- Calories: 230
- Sugar: 5g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 10mg