Print

Pasta Salad with Corn and Avocado

Print Recipe

A vibrant and nutritious pasta salad featuring fresh corn, creamy avocado, and a zesty dressing, perfect for family gatherings and potlucks.

Ingredients

Scale
  • 8 oz short pasta (fusilli or penne)
  • 2 ears fresh corn (or 1 cup frozen/thawed)
  • 1 large avocado, diced
  • 1 cup cherry tomatoes, halved
  • ½ red onion, finely diced
  • ¼ cup cilantro, chopped
  • 2 oz feta cheese, crumbled
  • 3 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tsp honey
  • 1 garlic clove, minced
  • ½ tsp cumin
  • Salt and pepper to taste

Instructions

  1. Begin by boiling water in a large pot. Add a pinch of salt and the short pasta. Cook according to package instructions until al dente, around 7-9 minutes. Drain and rinse under cold water.
  2. While pasta is cooking, chop the red onion, cilantro, and prepare the corn. If using fresh corn, boil or grill it until tender.
  3. Dice the avocado and squeeze fresh lime juice over it to prevent browning.
  4. In a large mixing bowl, combine the cooled pasta, corn, cherry tomatoes, red onion, cilantro, and feta cheese.
  5. In a separate bowl, whisk together the olive oil, lime juice, honey, garlic, cumin, and season with salt and pepper.
  6. Pour the dressing over the salad and mix gently to combine.
  7. Serve immediately or chill in the fridge before serving.

Notes

To keep avocados fresh, add them just before serving. You can customize with additional ingredients like bell peppers or different cheeses.

Nutrition

Find it online: https://us.recipesfood.org/pasta-salad-with-corn-and-avocado/

Pinterest
Pinterest
fb-share-icon
Tiktok