Description
A vibrant and refreshing pasta salad combining the sweet flavors of street corn with creamy avocado and zesty lime, perfect for summer gatherings.
Ingredients
Scale
- 8 oz pasta (shells or fusilli)
- 2 cups fresh corn (or canned/frozen)
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/2 cup red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup cilantro, chopped
- Juice of 2 limes
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente, then drain and rinse under cold water.
- Prepare the corn: Cook fresh corn by grilling or boiling, then let cool and cut kernels off the cob.
- Chop the veggies: Dice bell pepper and avocado, halve cherry tomatoes, and finely chop red onion and cilantro.
- Make the dressing: Whisk lime juice, olive oil, salt, and pepper in a small bowl.
- Combine everything: In a large bowl, mix cooled pasta, corn, veggies, and dressing; toss gently.
- Chill out: Refrigerate for about 30 minutes for the best flavor.
- Final touches: Adjust seasoning and garnish with cilantro before serving.
Notes
This salad can be made up to 24 hours in advance. Add avocado right before serving to keep it fresh.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: pasta salad, street corn, summer salad, vegetarian recipes, fresh corn, healthy eating