Description
A refreshing and vibrant Corn and Avocado Pasta Salad perfect for summer gatherings.
Ingredients
Scale
- 8 ounces rotini pasta
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooked pasta, corn, diced avocado, cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together the olive oil, lime juice, garlic powder, salt, and pepper.
- Pour the dressing over the pasta salad and gently toss to combine, being careful not to mash the avocado.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For added protein, consider mixing in cooked chicken, shrimp, or chickpeas.
- Substitute lime juice with lemon juice for a different citrus flavor, or add diced jalapeño for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg