Ingredients
Pasta
1lb box of fusilli pasta
8 ears of corn, husked
4 tablespoons of melted butter
1 15oz can of black beans
1 cup of cherry tomatoes, halved
½ cup of diced red onion
1 large jalapeno, minced
1 cup crumbled Cotija cheese, divided
1/4 cup of loosely packed cilantro leaves, chopped
Cilantro-lime Dressing
2 cups cilantro
½ cup greek yogurt
Juice of 1 large lime
Zest of 1/2 large lime
½ teaspoon salt
½ teaspoon black pepper
1 medium jalapeno, seeds removed and chopped
1 clove of garlic
3-4 tablespoons of olive oil
Instructions
- To make dressing, combine all ingredients, except olive oil, in a food processor. Cover and process until smooth. With the food processor running, drizzle in 2-3 tablespoons of olive oil. Add more if needed to create a smooth creamy texture. Set dressing aside while you prepare the pasta salad.
- Heat the grill to medium-high heat and add the corn. Grill corn, turning every few minutes and brush with butter until some of the corn is a little charred, about 10 minutes. Remove corn from the grill and let cool.
- Once cooled, cut corn kernels off cob and add to a large serving bowl.
- Cook pasta according to package directions. Drain and rinse with cold water. Add cooked pasta, tomatoes, onion, black beans, jalapeno and half a cup of cotija cheese to the bowl with corn. Gently stir in about ½ of the dressing. Cover bowl and let chill for about 2 hours, or until ready to serve (up to 24 hours).
- When ready to serve, add additional dressing as needed for desired consistency. Top with remaining cojita cheese and cilantro.
- Prep Time: 15
- Cook Time: 25
- Category: pasta
- Cuisine: Mexican