Description
A vibrant pasta salad that combines the flavors of Mexican street corn with fresh veggies, perfect for summer gatherings.
Ingredients
Scale
- 8 oz pasta
- 2 cups corn (fresh, canned, or frozen)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, diced
- 1/4 cup cilantro, chopped
- 1/2 cup feta cheese, crumbled
- 1 avocado, diced
- 2 limes, juiced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Once cooked, drain and let cool.
- Combine the Fresh Ingredients: In a large mixing bowl, combine the cooled pasta, sweet corn, halved cherry tomatoes, diced red onion, and chopped cilantro.
- Whisk the Dressing: In a small bowl, whisk together the freshly squeezed lime juice, olive oil, and a pinch of salt and pepper until well-combined.
- Dress the Salad: Pour the tangy dressing over your pasta salad and toss gently to combine all the ingredients, ensuring everything is well-coated.
- Fold in the Feta and Avocado: Just before serving, gently fold in the crumbled feta cheese and diced avocado, taking care not to mash the avocado.
- Serve with Joy!: This salad is best served chilled or at room temperature.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 290mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg