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.

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

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Instructions

Cook pasta according to package instructions. Drain and rinse under cold water to cool.
In a large mixing bowl, combine pasta, avocado, corn, cherry tomatoes, red onion, and cilantro.
In a separate small bowl, whisk together lime juice, olive oil, garlic powder, salt, and pepper until smooth.
Pour dressing over the pasta mixture and toss gently to coat evenly.
Serve immediately or chill for 30 minutes for an extra cold salad.

Notes

For milder flavor, replace cilantro with fresh parsley.

Add black beans for extra protein or feta cheese for a salty touch.

For spice, add chili flakes or diced jalapeños.

Store leftovers in an airtight container in the fridge for up to 2 days.

Add avocado just before serving if preparing ahead.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Salad
Method: No-cook (after pasta boiling)
Cuisine: American

Nutrition

Serving Size: 1/4 of recipe
Calories: 280
Sugar: 3g
Sodium: 150mg
Fat: 13g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 5g
Protein: 7g
Cholesterol: 0mg