Instructions

• Cook the gluten free pasta in your pressure cooker according to its package directions. This usually means adding pasta and water, then sealing the lid tight and setting the timer for the suggested time. You’ll sense a pressure build and hear the valve click.
• Once cooking time is up, use a natural release for a few minutes. This is where your pasta gets that tender pull instead of turning too soft or sticky. Slow release is the way to go here to save the texture.
• Drain the pasta and set it aside. Meanwhile, make sure your corn is warmed up if you haven’t done that yet. Fire roasted corn adds a nice smoky hint that plays super well with this salad.
• In a big bowl, toss together the cooked corn, shredded chicken, diced red onion, and chopped cilantro. You get a fresh and colorful mix going that feels real good to look at and taste.
• Prepare your dressing by whisking cotija cheese, Greek yogurt, avocado oil mayo, sour cream, and lime juice until smooth. The blend is rich with a little zing that is just perfect for the mix.
• Pour the dressing over the pasta and corn mix and toss gently but thoroughly. You wanna coat every bite but not smoosh the ingredients.
• Serve your salad chilled or at room temperature. Either way, it tastes dang good and filling with that high protein kick.