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Delicious Corn Avocado Pasta Salad with fresh ingredients and vibrant colors.

Fresh Corn and Avocado Pasta Salad

A vibrant summer pasta salad featuring sweet corn, creamy avocado, and juicy cherry tomatoes, tossed in a tangy lime-olive oil dressing, perfect for potlucks and light dinners.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 ounces pasta (fusilli, bowties, or penne) Short shapes hold the dressing well.
  • 1 cup fresh corn kernels Cut from about 1-2 ears; raw is sweet, briefly sautéed or grilled adds char.
  • 1 cup cherry tomatoes, halved Use colorful ones for visual appeal.
  • 1/2 medium red onion, diced Soak in cold water for 5 minutes if you want milder bite.
  • 1 ripe avocado, diced Squeeze lime over it to slow browning.
  • 1/4 cup fresh cilantro, chopped Substitute parsley if preferred.
Dressing
  • 2 juices limes Fresh is best.
  • 1/4 cup olive oil Extra-virgin for flavor.
  • to taste Salt
  • to taste freshly ground black pepper

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a rolling boil.
  2. Add the pasta and cook until al dente, 8–12 minutes depending on shape.
  3. Drain and rinse under cold water to stop cooking, then set aside to cool.
Preparing the Vegetables
  1. Halve the cherry tomatoes and dice the red onion.
  2. Cut the corn kernels from the cob.
  3. If you prefer charred corn, grill the ears (or use a hot skillet) until browned in spots, about 6-8 minutes, then cool and slice off the kernels.
  4. Dice the avocado and immediately squeeze a little lime juice over it to slow browning and add brightness.
Making the Dressing
  1. In a small bowl whisk together the juice of 2 limes, 1/4 cup olive oil, a generous pinch of salt, and a few grinds of black pepper until slightly emulsified.
  2. Taste and adjust seasoning as necessary.
Combining Ingredients
  1. In a large mixing bowl combine the cooled pasta, corn, cherry tomatoes, and red onion.
  2. Gently fold in the avocado so it doesn’t mash.
  3. Pour the dressing over the salad and toss carefully to coat everything evenly.
  4. Add the chopped cilantro last and toss lightly. Adjust salt and pepper if needed.
  5. Serve chilled or at room temperature.

Notes

Store leftover salad in an airtight container in the refrigerator for up to 2 days. To minimize avocado browning, press a piece of plastic wrap directly on the surface before sealing. Revive pasta with a splash of olive oil and fresh lime juice if it absorbs too much dressing.