Description
A colorful and creamy pasta salad that combines sweet corn, tangy lime, and fresh vegetables, perfect for potlucks and summer gatherings.
Ingredients
Scale
- 8 ounces pasta (e.g., fusilli or penne)
- 2 cups fresh corn kernels (or canned/frozen)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1 bell pepper, diced
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente. Drain and let cool.
- If using fresh corn, char it in a skillet over medium-high heat until golden. Let cool.
- In a large mixing bowl, combine the cooled pasta, corn, tomatoes, red onion, bell pepper, and avocado.
- In a small bowl, whisk together mayonnaise and lime juice, season with salt and pepper, then pour over the salad and gently toss.
- Fold in fresh cilantro, cover, and refrigerate for at least 30 minutes before serving.
Notes
Add extra ingredients like shredded rotisserie chicken or cheese for a heartier salad. Serve with lime wedges for garnish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg
Keywords: pasta salad, summer salad, easy recipes, potluck meals, vegetarian meals