INGREDIENTS
8 oz orecchiette pasta or other short pasta
1 cup corn kernels cooked
1 red bell pepper diced
4 slices bacon cooked and sliced
fresh cilantro chopped
salt and pepper to taste
⅓ cup basil pesto store-bought or homemade
3 tablespoons Greek yogurt
2 tablespoons mayonnaise
2 tablespoons lime juice freshly squeezed
INSTRUCTIONS
1.
Bring a pot of water to boil. Add pasta and cook according to package instructions. Drain.
2. While the pasta is cooking, proceed with the rest of the recipe.
3. In a mason jar, whisk together basil pesto with Greek yogurt, mayonnaise, and freshly squeezed lime juice.
4. If your dressing is too thick, you can thin it out by adding more Greek yogurt, small amounts of water, or extra lime juice (or lemon juice). Or, combination of what I just listed.
5. In a large bowl, combine cooked and drained pasta, cooked corn kernels, diced bell pepper, and chopped cooked bacon. Mix to combine.
6. Distribute into individual salad bowls. Top with the salad dressing. Sprinkle the chopped fresh cilantro on top.
credit: juliasalbum.com