Name: Avocado Corn Pasta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 8 oz pasta (rotini or penne preferred); 1 ripe avocado, diced; 1 cup corn kernels (fresh or frozen); 1/2 cup cherry tomatoes, halved; 1/4 cup red onion, finely chopped; 1/4 cup fresh cilantro, chopped; 2 tablespoons lime juice; 2 tablespoons olive oil; 1 teaspoon garlic powder; Salt and pepper to taste

A fresh and creamy pasta salad that combines ripe avocado, sweet corn, and a zesty lime dressing. I find it perfect for warm days, picnics, or when I want something light yet satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 oz pasta (any shape, preferably rotini or penne)

1 ripe avocado, diced

1 cup corn kernels (fresh or frozen)

1/2 cup cherry tomatoes, halved

1/4 cup red onion, finely chopped

1/4 cup fresh cilantro, chopped

2 tablespoons lime juice

2 tablespoons olive oil

1 teaspoon garlic powder

Salt and pepper to taste

Directions

I cook the pasta according to the package instructions, then drain and rinse it under cold water to cool.

In a large mixing bowl, I combine the pasta with diced avocado, corn, cherry tomatoes, red onion, and cilantro.

In a separate small bowl, I whisk together lime juice, olive oil, garlic powder, salt, and pepper until smooth.

I pour the dressing over the pasta mixture and toss gently to coat everything evenly.

I serve it right away or chill it for about 30 minutes if I want it extra cold.

Servings and timing

This recipe serves 4 people.

Prep time: 10 minutes

Cooking time: 10 minutes

Total time: 20 minutes

Calories: 280 kcal per serving

Variations

I like swapping the cilantro for fresh parsley when I want a milder flavor. Sometimes I add black beans for extra protein or sprinkle feta cheese for a salty touch. For a spicy kick, I stir in a pinch of chili flakes or diced jalapeños.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. Because avocado can brown, I usually add it fresh just before serving if I’m making it ahead. This salad is best eaten cold, so I don’t reheat it.

FAQs

Can I make this ahead of time?

Yes, but I keep the avocado separate until just before serving to keep it fresh and green.

Can I use canned corn?

Yes, I can. I just make sure to drain and rinse it before adding.

Can I make it gluten-free?

Absolutely. I use gluten-free pasta, and it works perfectly.

How can I make it more filling?

I add grilled chicken, shrimp, or black beans to make it a heartier meal.

Can I freeze this pasta salad?

No, I don’t recommend freezing it because the avocado and fresh vegetables lose their texture after thawing.

Conclusion

This avocado corn pasta salad is one of my go-to recipes when I want something fresh, colorful, and easy. I love how quickly it comes together and how versatile it is for different occasions. Whether I serve it as a side at a barbecue or enjoy it as a light lunch, it’s always a crowd-pleaser.

Recipe:

Avocado Corn Pasta Salad

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Author: Sophia
Total Time: 20 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

A fresh and creamy pasta salad made with ripe avocado, sweet corn, juicy cherry tomatoes, and a zesty lime dressing. Perfect for warm days, picnics, or a light yet satisfying meal.