Summer Pasta Salad with Creamy Cilantro Dressing
 
 
Makes 6 servings
Ingredients
Dressing:
  • ½ cup Greek yogurt
  • ¼ cup freshly squeezed lemon juice
  • ½ cup fresh cilantro, stems removed
  • 2 garlic cloves
  • 1 teaspoon finely grated lemon zest
  • ½ teaspoon kosher salt
  • ¼ teaspoon Aleppo pepper
Salad:
  • 8 ounces short pasta, like fusilli corti col buco
  • 2 ears corn, husks and silk removed
  • 1 tablespoon olive oil, plus more for finish
  • 1½ cups cherry tomatoes, halved crosswise
  • ½ small red onion, finely diced
  • ¼ cup chopped fresh cilantro
  • kosher salt, to taste
Instructions
Make the dressing:
  1. In a food processor or blender, purée all the dressing ingredients. Transfer to an airtight container and refrigerate until ready to use.
Make the salad:
  1. Cook pasta according to package directions until al dente. Drain and transfer to a large bowl.
  2. Preheat oven to 450 degrees. Place corn on a baking sheet and brush with olive oil. Bake, turning occasionally, until kernels start to brown, about 30 minutes. Remove from the oven. When cool enough to handle, use a sharp knife to shave off kernels from corn cobs and transfer to bowl with pasta.
  3. Add tomatoes, onion, cilantro and half of the dressing and toss to combine. Add additional dressing and salt to taste. Drizzle with olive oil and serve at room temperature or slightly chilled.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/summer-pasta-salad-with-creamy-cilantro-dressing/