Fresh Corn and Avocado Pasta Salad
A bright and creamy pasta salad that combines sweet corn, ripe avocado, and juicy tomatoes, all tossed in a zesty lime dressing. Perfect for summer gatherings and adaptable for various dietary preferences.
Ingredients
Pasta and Vegetables
- 8 ounces pasta (your choice) Use short shapes like rotini, farfalle, or gemelli.
- 1 cup fresh corn (cooked or raw) If using frozen, thaw and pat dry to avoid watering down the salad.
- 1 cup cherry tomatoes (halved) Add juicy bursts of flavor.
- 1/2 medium red onion (diced) Adds crunch and sharpness.
- 1 medium avocado (diced) Use slightly firm avocados for clean dicing.
- 1/4 cup fresh cilantro (chopped) For brightness.
Dressing
- 2 juices lime (fresh-squeezed) Prevents avocado from browning.
- 1/4 cup olive oil Extra virgin recommended.
- to taste salt and pepper Adjust according to preference.
Instructions
Preparation
- Cook the pasta according to package instructions. Drain and let cool.
- In a large bowl, combine the cooked pasta, corn, cherry tomatoes, red onion, and avocado. Toss gently.
Dressing
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper until emulsified.
- Taste and adjust the seasoning as needed.
Combine
- Pour the dressing over the salad and toss gently to combine.
- Stir in the chopped cilantro last.
- Serve chilled or at room temperature.
Notes
For best texture, cool the pasta completely before adding ingredients. Store dressing separately and add avocado just before serving to prevent browning.