A refreshing and zesty pasta salad tossed with a creamy cilantro-lime dressing, perfect for picnics and summer gatherings.

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Cook the pasta according to package instructions. Drain and rinse with cold water to cool.
In a blender or food processor, blend sour cream, mayonnaise, lime juice, cilantro, garlic, cumin, salt, and black pepper until smooth.
In a large bowl, combine the cooked pasta, cherry tomatoes, red onion, and corn.
Pour the cilantro-lime dressing over the pasta mixture and toss to coat evenly.
Gently fold in the diced avocado.
Refrigerate for at least 30 minutes before serving for best flavor.

Use Greek yogurt instead of sour cream for a lighter option.
Add grilled chicken or shrimp for extra protein.
Best served chilled.
Leftovers can be stored in an airtight container in the fridge for up to 2 days.