Description
A refreshing and creamy corn and avocado pasta salad with a zesty lime-cilantro dressing. Perfect for potlucks, BBQs, or an easy weekday lunch.
Ingredients
Scale
- 8 ounces rotini or fusilli pasta, cooked and cooled
- 1 ½ cups cooked corn kernels (fresh or frozen)
- 2 ripe avocados, diced
- ½ cup fresh cilantro, finely chopped
- ¼ cup red onion, finely diced
- Juice of 2 limes
- 3 tablespoons olive oil
- ¼ cup Greek yogurt or sour cream
- 1 small garlic clove, minced
- Salt and pepper, to taste
Instructions
- Boil pasta in a large pot of salted water until al dente. Drain and rinse under cool water.
- In a small bowl, whisk together lime juice, olive oil, Greek yogurt, minced garlic, salt, and pepper until smooth.
- In a large mixing bowl, combine the cooled pasta, corn, red onion, and chopped cilantro.
- Pour the dressing over the salad and toss gently to combine.
- Carefully fold in diced avocado just before serving to avoid browning or mashing.
- Let the salad sit for 10–15 minutes to allow flavors to meld. Serve chilled or at room temperature.
Notes
- Use freshly squeezed lime juice for the brightest flavor.
- Add avocado right before serving for best texture.
- For extra flavor, toss in grilled corn or diced jalapeños.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 190mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 5mg