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Emma

Corn Avocado Pasta Salad: A Refreshing Recipe to Try!

A refreshing and vibrant Corn Avocado Pasta Salad perfect for summer gatherings or as a light meal.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 8 ounces rotini pasta
  • 1 cup sweet corn fresh or frozen
  • 1 ripe avocado diced
  • 1 cup cherry tomatoes halved
  • 1/2 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

Method
 

  1. Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
  2. In a large mixing bowl, combine the cooked pasta, sweet corn, diced avocado, cherry tomatoes, red onion, and cilantro.
  3. In a small bowl, whisk together the olive oil, lime juice, garlic powder, salt, and pepper.
  4. Pour the dressing over the pasta salad and gently toss to combine, being careful not to mash the avocado.
  5. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 6gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 13gSodium: 200mgFiber: 5gSugar: 3g

Notes

  • For added protein, consider mixing in cooked chicken, shrimp, or chickpeas.
  • Substitute the lime juice with lemon juice for a different citrus flavor, or add diced jalapeños for a spicy kick.

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