Description
A vibrant pasta salad that combines the bold flavors of Mexican-style street corn with a creamy lime dressing.
Ingredients
- 8 oz pasta (penne, rotini, or farfalle)
- 1 cup corn (fresh kernels, canned and drained, or thawed frozen corn)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, diced
- 1/2 bell pepper, diced (red or orange for sweetness)
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- 1/4 cup feta cheese (optional)
- 3 tablespoons olive oil
- 2 tablespoons lime juice (about 1 lime)
- Salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking; shake off excess and place in a large mixing bowl to cool.
- While the pasta cools, prep the vegetables: halve the cherry tomatoes, dice the red onion and bell pepper, and cut the avocado into bite-size pieces.
- Add the corn, cherry tomatoes, red onion, bell pepper, avocado, and cilantro to the bowl with the cooled pasta. Gently fold to combine so the avocado holds up.
- In a small bowl, whisk together the olive oil, lime juice, and a generous pinch of salt and pepper. Taste and adjust according to lime acidity.
- Pour the dressing over the salad and toss gently to coat everything evenly. Finish with crumbled feta or cotija, if using.
- Serve chilled or at room temperature; a 15–30 minute rest in the fridge helps flavors marry.
Notes
For a heartier salad, add grilled chicken or shrimp. Store leftovers with diced avocado added just before serving to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No cooking
- Cuisine: Mexican