Description
Experience the burst of summer flavors in this Grilled Corn & Avocado Pasta Salad. Perfect for backyard gatherings or family dinners, this vibrant dish combines sweet grilled corn, creamy avocado, and colorful veggies tossed in a zesty lime dressing. It’s not just a meal; it’s an invitation to celebrate togetherness and enjoy the magic of summer nights.
Ingredients
Scale
- 8 oz fusilli pasta
- 2 ears fresh corn on the cob
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp fresh lime juice
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- 1. Cook the Pasta: Boil salted water in a large pot. Add fusilli and cook until al dente (about 8-10 minutes). Drain and rinse under cold water.
- 2. Grill the Corn: Preheat grill to medium-high heat. Grill corn for about 10 minutes until charred. Let cool and cut kernels off the cob.
- 3. Prepare Vegetables: In a large bowl, combine diced avocados, halved cherry tomatoes, sliced red onion, and chopped cilantro.
- 4. Mix Dressing: Whisk together lime juice, olive oil, salt, and pepper in a small bowl until emulsified.
- 5. Combine: Add cooked pasta and grilled corn to the vegetable mixture. Drizzle with dressing and gently toss to combine.
- 6. Chill: Refrigerate for at least 30 minutes before serving to let flavors meld.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg