Juicy Street Corn Pasta Salad
A refreshing and colorful dish combining the flavors of street corn with pasta, perfect for summer barbecues or potlucks.
Ingredients
Pasta and Base Ingredients
- 8 oz pasta (like rotini or farfalle)
- 2 cups fresh corn (or canned/drained) Fresh corn is preferred for better texture.
- 1 cup cherry tomatoes, halved
- 1 large bell pepper, diced Any color of bell pepper can be used.
- 1/4 cup red onion, finely chopped
- 1/2 cup cilantro, chopped Optional, can be omitted if not preferred.
- 1 large avocado, diced
Dressing Ingredients
- 1/4 cup lime juice Freshly squeezed for best flavor.
- 2 tablespoons olive oil
- to taste Salt and pepper Adjust according to preference.
Instructions
Cooking the Pasta
- Cook the pasta according to package instructions, then drain and let cool.
Mixing the Salad
- In a large bowl, combine the corn, cherry tomatoes, bell pepper, red onion, and cilantro.
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
- Add the cooked pasta and diced avocado to the vegetable mixture.
- Pour the dressing over the salad and toss to combine.
Serving
- Serve chilled and enjoy at your summer BBQ or potluck!
Notes
For extra flavor, consider adding feta cheese or crumbled bacon. You can also add jalapeños for a spicy kick. Store in an airtight container in the refrigerator for 2-3 days, but note that the avocado may brown over time.