Description
A vibrant pasta salad featuring charred corn, creamy avocado, and zesty lime dressing, perfect for warm-weather gatherings.
Ingredients
Scale
- 8 oz pasta (cavatappi or fusilli)
- 2 cups corn (fresh or canned)
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup cilantro, chopped
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Cook the Pasta: Boil a large pot of salted water, add pasta and cook until al dente, then drain and rinse under cold water.
- Prepare the Corn: Grill fresh corn for 3-4 minutes on each side until charred or sauté canned corn until heated.
- Dice the Veggies: Chop the red bell pepper, halve cherry tomatoes, and dice avocado and cilantro.
- Make the Dressing: In a large bowl, whisk together mayonnaise, sour cream, lime juice, salt, and pepper.
- Combine Everything: Add cooled pasta to the bowl with the dressing and fold in corn, veggies, and cilantro.
- Chill Out: Cover and refrigerate for at least 30 minutes to meld flavors.
- Serve and Enjoy: Toss gently before serving, garnishing with lime wedges and extra cilantro, if desired.
Notes
Substitute ingredients as desired to suit your taste; can serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 30mg
Keywords: pasta salad, street corn, summer dish, picnic recipe