Corn and Tomato Pasta Salad with Cilantro Vinaigrette
The best recipe for Corn and Tomato Pasta Salad with Cilantro Vinaigrette
Servings 5
Calories 641kcal
Cost $
Ingredients
- 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
Instructions
- 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 :)
Nutrition
Calories: 641kcal | Carbohydrates: 89g | Protein: 18g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Sodium: 26mg | Potassium: 801mg | Fiber: 10g | Sugar: 12g | Vitamin A: 1269IU | Vitamin C: 39mg | Calcium: 91mg | Iron: 4mg