Description
Grilled Corn & Avocado Pasta Salad is a vibrant summer dish that combines smoky grilled corn and creamy avocados for a burst of flavor in every bite. Perfect for backyard barbecues or light lunches, this colorful salad is quick to prepare and sure to impress.
Ingredients
Scale
- 8 oz pasta (fusilli or penne)
- 2 ears of fresh corn, husked
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions in salted water until al dente. Drain and rinse under cold water.
- Grill the corn on medium-high heat for about 10-12 minutes until charred. Let it cool before cutting off the kernels.
- In a large bowl, combine the grilled corn, diced avocados, cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together lime juice and olive oil; season with salt and pepper.
- Add the cooled pasta to the vegetable mixture and pour over the dressing. Gently toss to combine.
- Serve immediately or refrigerate until ready to enjoy.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 360
- Sugar: 3g
- Sodium: 220mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg