Avocado Corn Pasta Salad Recipe

This refreshing and creamy pasta salad combines the richness of avocado, the sweetness of corn, and the tang of lime for a delightful dish perfect for summer barbecues, potlucks, or a light lunch.

Ingredients:

For the Salad:

8 oz (about 2 cups) pasta (penne, rotini, or bow tie)

2 ripe avocados, diced

1 ½ cups corn (fresh, canned, or frozen)

1 cup cherry tomatoes, halved

¼ red onion, thinly sliced

¼ cup fresh cilantro, chopped

For the Dressing:

3 tbsp olive oil

2 tbsp lime juice (freshly squeezed)

1 garlic clove, minced

1 tsp honey or maple syrup

Salt and pepper to taste

Instructions:

Cook Pasta:

Cook pasta according to package instructions until al dente.

Drain, rinse with cold water, and set aside to cool.

Prepare Corn:

If using fresh corn, boil or grill it, then cut kernels off the cob.

If using canned or frozen corn, drain or thaw as needed.

Make Dressing:

In a small bowl, whisk together olive oil, lime juice, garlic, honey, salt, and pepper. Adjust seasoning to taste.

Assemble Salad:

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

Pour the dressing over the salad and toss gently to combine, ensuring the avocado is coated to prevent browning.

Serve or Chill:

Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

Notes and Tips

Pasta Choice:

Use short pasta shapes with ridges or curves to hold the dressing better.

Avocado:

Choose ripe but firm avocados to avoid them becoming mushy.

Toss avocado with a bit of lime juice before adding to the salad to prevent browning.

Corn:

Grilled corn adds a smoky flavor that enhances the salad.

Dressing:

For a creamier dressing, blend an extra avocado into the dressing ingredients.

Add a pinch of cayenne pepper or chili flakes for a slight kick.

Storage:

Best eaten fresh, as avocado may brown over time.

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

Q&A

Q: Can I make this salad ahead of time?

A: Yes, you can prepare the pasta, corn, and dressing in advance and store them separately. Add avocado and dressing just before serving.

Q: Can I substitute cilantro?

A: If you don’t like cilantro, use parsley, basil, or leave it out entirely.

Q: Is this salad vegan-friendly?

A: Yes, as long as you use maple syrup instead of honey.

Q: What protein can I add to make this a main dish?

A: Grilled chicken, shrimp, or black beans are great additions for a more filling meal.

Q: Can I use frozen avocado?

A: It’s not ideal, as frozen avocado can have a mushy texture when thawed.

Q: How can I prevent the salad from becoming soggy?

A: Ensure the pasta is well-drained and avoid overdressing. Add avocado just before serving.