Description
A refreshing and vibrant Cilantro Lime Pasta Salad featuring fusilli pasta tossed with cherry tomatoes, red bell pepper, corn, avocado, and a zesty lime-cilantro dressing. Perfect for a light lunch or a side dish at any gathering.
Ingredients
Scale
Pasta and Vegetables
- 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: 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 the cooking process and cool the pasta.
- Prepare the dressing: In a bowl, whisk together the freshly squeezed lime juice, olive oil, salt, and pepper until the mixture is well combined and emulsified.
- Combine the salad ingredients: In a large mixing bowl, mix the cooked and cooled pasta with the halved cherry tomatoes, diced red bell pepper, corn kernels, diced avocado, and chopped cilantro.
- Toss with dressing: Pour the lime and olive oil dressing over the salad mixture and gently toss everything until all ingredients are evenly coated with the dressing.
- Chill and serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld together. Serve chilled for the best taste experience.
Notes
- Use fresh or frozen corn kernels depending on availability; if using frozen, thaw before adding.
- Be gentle when tossing to avoid mashing the avocado pieces.
- This salad can be prepared a few hours in advance and kept refrigerated.
- For extra protein, consider adding grilled chicken or black beans.
- Adjust salt and pepper according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-inspired
