Description
A refreshing and vibrant Cilantro Lime Pasta Salad combining tender fusilli pasta with fresh cherry tomatoes, red bell pepper, sweet corn, creamy avocado, and bright cilantro, all tossed in a zesty lime and olive oil dressing. Perfect as a light lunch or a colorful side dish for any meal.
Ingredients
Scale
Pasta
- 8 oz fusilli pasta
Vegetables and Herbs
- 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 Pasta: Boil salted water and cook the fusilli pasta according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop cooking and cool the pasta.
- Prepare Dressing: In a bowl, whisk together fresh lime juice, olive oil, salt, and pepper until fully combined to create a tangy and smooth dressing.
- Combine Ingredients: In a large mixing bowl, add the cooked and cooled pasta along with cherry tomatoes, diced red bell pepper, corn kernels, diced avocado, and chopped cilantro.
- Toss Salad: Pour the dressing over the pasta and vegetables, then gently toss to coat all ingredients evenly without mashing the avocado.
- Chill: Refrigerate the salad for at least 30 minutes to allow the flavors to meld and the salad to chill before serving.
Notes
- For best results, use fresh corn kernels when in season for sweeter flavor.
- Be gentle when mixing to keep avocado chunks intact and avoid browning.
- This salad can be made a few hours in advance and stored covered in the refrigerator.
- Add a protein like grilled chicken or black beans to make it a complete meal.
- To keep the avocado from browning, toss diced avocado with a little lime juice before mixing into the salad.
