Zesty Tomatillo Ranch Pasta Salad with Cherry Tomatoes and Corn
Zesty tomatillo ranch pasta salad with cherry tomatoes and corn is a vibrant, refreshing dish that combines tangy tomatillo ranch dressing, sweet corn, and fresh cherry tomatoes for a perfect balance of flavor and texture.
Equipment
- large pot for boiling the pasta
- colander to drain the pasta after cooking
- large mixing bowl to combine the pasta with the vegetables, dressing, and other ingredients
- measuring cups and spoons for accurate measurements of dressing, seasonings, and other ingredients
- cutting board and chef's knife to chop the ingredients
- wooden spoon or spatula for gently tossing the pasta salad and mixing all the ingredients together
- salad bowl and tongs (optional) to serve the pasta salad
Ingredients
- 16 ounces pasta (fusilli, rotini, or farfalle) (4 cups cooked)
- 1-½ cups cherry tomatoes halved
- ½ cup cilantro chopped
- 1-½ cup corn kernels
- 1 red bell pepper diced
- 1 avocado diced
- 1-½ to 2 cups tomatillo ranch dressing
- ⅔ cup Cotija cheese crumbled
Instructions
- Bring a large pot of water to a boil. Add the pasta and cook according to the package instructions,usually about 8-10 minutes. Drain the pasta and rinse it under cold water to stop the cooking process. Season with salt and pepper to taste. Set aside to cool.
- While the pasta is cooking, chop the cherry tomatoes in half.
- Roughly chop the leaves and small stems of the cilantro.
- Slice corn off the cob into bite-sized pieces.
- Stem, seed, and chop the red bell pepper.
- Just before you are ready to serve the pasta salad, pit and chop the avocado. Chopping the avocado too early will lead to browning.
- In a large mixing bowl, combine the cooled fusilli pasta, corn, diced red bell pepper, cilantro,and cherry tomatoes. If serving immediately, add chopped avocado along with the other vegetables.
- Pour 1-½ cups tomatillo ranch dressing over the pasta and vegetables. Toss gently to coat everything evenly. Crumble the Cotija cheese over the top of the salad and toss again. Season with salt and pepper to taste.
- For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. This helps the flavors meld together. Add another ½ cup of dressing if your pasta salad seems dry as well as chopped avocado and toss just before serving if you haven't already.