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Fresh Grilled Corn and Avocado Pasta Salad Easy Recipe with Cilantro Lime Vinaigrette

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A vibrant and fresh pasta salad featuring smoky grilled corn, creamy avocado, and a zesty cilantro lime vinaigrette. Perfect for summer gatherings and quick meals.

Ingredients

Scale
  • 12 ounces fusilli or rotini pasta
  • 3–4 ears fresh corn, husked and grilled
  • 2 ripe avocados, diced
  • 1 medium red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1 cup cherry tomatoes, halved (optional)
  • 1/2 cup fresh cilantro, chopped
  • Juice of 2 limes
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon honey
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste
  • 1/4 teaspoon chili flakes or a dash of smoked paprika (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of fusilli pasta and cook according to package instructions (about 10-12 minutes) until al dente. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside in a large mixing bowl.
  2. Preheat grill or grill pan over medium-high heat. Place husked corn directly on the grill and cook, turning occasionally, until kernels are charred in spots (about 8-10 minutes). Remove from heat and let cool slightly.
  3. Stand each ear of corn upright and slice the kernels off with a sharp knife. Add kernels to the bowl with the pasta.
  4. Dice 2 ripe avocados and add gently to the pasta and corn. Dice 1 red bell pepper, finely chop 1/4 cup red onion, and halve 1 cup cherry tomatoes if using. Toss these into the bowl as well.
  5. In a small bowl, whisk together juice of 2 limes, 1/4 cup extra virgin olive oil, 1 tablespoon honey, 1 minced garlic clove, and 1/2 cup chopped fresh cilantro. Season with salt and freshly ground black pepper to taste. Add chili flakes or smoked paprika if desired.
  6. Pour the vinaigrette over the salad ingredients and gently toss until everything is evenly coated, being careful not to mash the avocado.
  7. Serve immediately or refrigerate for 30 minutes to let flavors meld. The salad tastes great both ways.

Notes

Use a serrated knife to cut corn kernels easily. Rinse pasta after cooking to stop cooking and prevent sticking. Whisk vinaigrette vigorously to create a slight emulsion for better coating. Choose ripe but firm avocados to avoid mushiness. Chill salad for 30 minutes to meld flavors or serve immediately. Add avocado just before serving if making ahead to prevent browning.

Nutrition

Keywords: pasta salad, grilled corn, avocado, cilantro lime vinaigrette, summer salad, easy recipe, healthy, gluten-free option, dairy-free

Find it online: https://magnetmeal.com/fresh-grilled-corn-and-avocado-pasta-salad-easy-recipe-with-cilantro-lime-vinaigrette/