Description
This refreshing corn pasta salad with tomato and avocado is a vibrant and flavorful dish perfect for summer. It combines sweet corn, juicy tomatoes, creamy avocado, and pasta with a light lime dressing and fresh herbs.
Ingredients
- 3 cups cooked pasta (short types like bow tie, penne, or macaroni)
- 2 ears of corn, cooked and kernels removed
- 1 to 2 tomatoes, diced
- 1 avocado, diced
- 1/4 cup chopped red onion
- 1/4 cup chopped cilantro
- Juice of 2 limes
- 2 tablespoons olive oil
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and let it cool.
- Cook the corn (boil or grill), then remove the kernels.
- In a large bowl, combine the cooked pasta, corn kernels, diced tomatoes, avocado, red onion, and cilantro.
- In a small bowl, mix the lime juice, olive oil, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for later.
Notes
- Use fresh sweet corn for the best flavor.
- Grilled corn adds a smoky taste to the salad.
- You can add cheese like queso fresco or feta if desired.
- Best served the same day to maintain avocado freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Latin American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
