Grilled Corn Pasta Salad with Lime Crema Dressing by Fraîche Living

For the Salad

• 3 cups cooked Kaslo Sourdough Pasta
• 2 ears of corn, cooked or grilled and kernels removed from the cob
• 2 cups packed arugula
• ¼ cup red onion, diced
• ½ cup baby tomatoes, halved
• 1 avocado, diced
• ¼ cup feta cheese, crumbled
• Fresh cilantro, optional, for garnish

For the Lime Crema Dressing

• ½ cup sour cream
• 3 tbsp mayonnaise
• Juice and zest of 1 lime
• ½ tsp garlic powder
• 1–2 tsp taco seasoning
• Salt and pepper, to taste

Step 1: In a small bowl, whisk together the sour cream, mayonnaise, lime juice and zest, garlic powder, taco seasoning, salt and pepper until smooth. Set aside.

Step 2: Remove the husks from the corn. If desired, parboil the corn briefly before grilling. Grill over medium-high heat, turning every few minutes until tender and lightly charred. Allow to cool slightly, then carefully cut the kernels off the cob.

Step 3: Cook Kaslo Sourdough Pasta according to the package instructions. Drain and rinse under cold water to cool, then drain well.

Step 4: In a large salad bowl, combine the cooked pasta, arugula, red onion, tomatoes, avocado, feta cheese and grilled corn.

Step 5: Pour the lime crema dressing over the salad and toss gently until everything is evenly coated. Garnish with fresh cilantro, if desired.

Step 6: Serve chilled or enjoy right away!