Description
A bright and satisfying pasta salad featuring sweet charred corn, tangy lime, and fresh vegetables, perfect for backyard BBQs and potlucks.
Ingredients
- 8 oz pasta (penne, rotini, or shells)
- 1 cup fresh corn kernels (or canned/frozen, thawed)
- 1 bell pepper, diced
- 1/2 red onion, finely diced
- 1 cup cherry tomatoes, halved
- 1/2 cup cilantro, chopped
- 1/4 cup lime juice (about 2 limes)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional toppings: cotija cheese, diced avocado
Instructions
- Boil pasta until al dente, drain, and cool.
- Cook or prepare corn (grill, roast, or thaw) and chop vegetables.
- In a large mixing bowl, combine the cooled pasta, corn, diced bell pepper, red onion, halved cherry tomatoes, and chopped cilantro.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper to emulsify the dressing.
- Pour the dressing over the pasta-vegetable mixture and toss gently to coat.
- Fold in cotija cheese or avocado just before serving if using.
- Serve chilled or at room temperature.
Notes
If using frozen corn, sauté it for a char and extra flavor. For a creamier dressing, stir in 2-3 tablespoons of mayo or Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican