Description
A refreshing and zesty Cilantro Lime Pasta Salad bursting with fresh vegetables, creamy avocado, and a tangy lime dressing. Perfect as a light lunch or a vibrant side dish for any occasion, this easy-to-make salad combines fusilli pasta with cherry tomatoes, red bell pepper, corn, and fresh cilantro for a flavorful meal.
Ingredients
Scale
Salad Ingredients
- 8 oz fusilli pasta
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 cup corn kernels (fresh or frozen)
- 1 ripe avocado, diced
- 1/2 cup fresh cilantro, chopped
Dressing
- 1/4 cup olive oil
- Juice of 2 limes
- Salt and pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fusilli pasta and cook as per package instructions until al dente, about 8-10 minutes. Drain the pasta and rinse under cold running water to stop cooking and cool it down.
- Prepare the dressing: In a small bowl, whisk together the lime juice, olive oil, salt, and pepper until the dressing is smooth and well combined.
- Combine salad ingredients: In a large mixing bowl, add the cooled pasta, cherry tomatoes, diced red bell pepper, corn kernels, diced avocado, and chopped cilantro.
- Toss salad with dressing: Pour the lime dressing over the salad ingredients and gently toss everything together carefully so that the avocado stays intact and the dressing coats all ingredients evenly.
- Chill and serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled for the best refreshing taste.
Notes
- Use fresh or frozen corn kernels according to availability.
- For extra protein, consider adding grilled chicken or black beans.
- Avoid tossing too hard after adding avocado to keep it from mashing.
- This salad can be prepared a day ahead; just add avocado right before serving to prevent browning.
- Adjust salt and lime juice to taste to balance flavors perfectly.
