Description
This Avocado Street Corn Pasta Salad is creamy, fresh, and bursting with summer flavor. Made with tender pasta, sweet corn, ripe avocados, lime juice, and warm spices, it’s the perfect comforting yet light dish for picnics, gatherings, or easy lunches.
Ingredients
Scale
- 300 g short pasta
- 2 cups corn kernels
- 2 ripe avocados
- 1/4 cup Greek yogurt or mayonnaise
- 2 tablespoons olive oil
- Juice of 1 lime
- 1/4 cup red onion, finely chopped
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
- 1/3 cup crumbled feta or cotija cheese
- 2 tablespoons fresh herbs
Instructions
- Cook pasta in salted water until al dente. Drain and cool completely.
- Cook corn in a hot pan or grill until lightly charred. Let cool.
- Mash half of the avocados with lime juice, olive oil, yogurt or mayo, and spices.
- Dice remaining avocado and toss with a little lime juice.
- Combine pasta, corn, onion, and avocado in a large bowl.
- Gently fold in the avocado dressing.
- Top with cheese and fresh herbs before serving.
Notes
For best results, use ripe avocados and cooled pasta. Add extra lime juice before serving to refresh leftovers. This salad is best enjoyed within 24 hours.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 20 mg