corn and tomato pasta salad with cilantro vinaigrette
Author: BeginWithinNutrition
Recipe type: Main
Cuisine: Vegan
- For cilantro vinaigrette:
- 1 cup fresh cilantro leaves
- 1 clove garlic, minced
- ½ cup extra virgin olive oil
- ¼ cup lime juice
- ¼ cup orange juice
- sea salt and pepper to taste
- 12 oz. pasta of your choice (I used gluten free pasta)
- 1 pint cherry tomatoes, halved
- 2 cups chickpeas
- 2 cups corn (fresh, frozen or canned)
- 4 cups arugula
- To make cilantro vinaigrette:
- Add cilantro, garlic, olive oil, lime juice and orange juice to a food processor. Pulse until well combined. Season with salt and pepper. Set aside.
- Meanwhile, cook pasta according to instructions. Toss with olive oil and let cool.
- Once pasta is cooled, add tomatoes, chickpeas, corn and arugula. Drizzle with cilantro vinaigrette, toss to coat and enjoy!
Recipe by BeginWithin Nutrition at http://www.beginwithinnutrition.com/2015/06/16/corn-and-tomato-pasta-salad-with-cilantro-vinaigrette/
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