Packed with fresh veggies and avocado, all coated in a creamy cilantro Greek yogurt-based dressing.

Servings: 6

Prep time: 20 minutes        

Cook time: 10 minutes

Total time: 30 minutes

Ingredients:

• 16 oz of orzo pasta, cooked and cooled
• 12 oz of frozen corn kernels
• ½ red onion, diced
• ¼ cup cilantro, finely chopped
• 1 cup cherry tomatoes, halved
• ½ English cucumber, diced
• 1 avocado, diced
• 1 lime, juiced

Dressing:

• ¾ cup plain Greek yogurt
• ¼ cup fresh lime juice
• ½ cup cilantro, roughly chopped
• 2 T olive oil
• 1 garlic clove
• ½ tsp. salt
• ⅛ tsp. cayenne

Instructions:

1. Prepare the orzo noodles according to the box instructions. Allow the pasta to cool after being drained and rinsed.
2. While the orzo is cooking, start prepping the vegetables. Halve the cherry tomatoes, microwave the frozen corn, dice the cucumber, red onion and avocado, and finely chop the cilantro.
3. Place the cooled orzo and chopped vegetables into a large mixing bowl. Add the lemon juice over top and mix.
4. Dressing – in a blender, add the cilantro, olive oil and lime juice. Blend until it looks like green juice. If it is too thick, add a few tablespoons of water to thin it out.
5. In a blender, add the cilantro, olive oil, lime juice, plain Greek yogurt, garlic, salt and cayenne, and blend until completely smooth.
6. Pour the dressing over the noodles and vegetables, and toss until the salad is well coated. Enjoy!

Nutrition/Recipe Tips:

• By using Greek yogurt, you are increasing the protein content of the dish.
• This pasta salad is packed with fiber, vitamins and minerals from all the vegetables!