Delicious Street Corn Pasta Salad
This Street Corn Pasta Salad blends creamy avocado, crisp bell peppers, fresh corn, and tender pasta tossed in a zesty lime dressing. Perfect for BBQs, potlucks, or a refreshing weeknight side dish.
Equipment
- Mixing Bowl
- Cutting board
- Knife
Ingredients
- 2 cups pasta cooked, fusilli, rotini, or penne
- 1 cup corn kernels fresh or canned
- 1 red bell pepper diced
- ½ cup red onion finely chopped
- ¼ cup fresh cilantro chopped
- 1 avocado diced
- ¼ cup mayonnaise
- 2 tbsp lime juice fresh
- salt and pepper to taste
Instructions
- Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- Dice the red bell pepper, finely chop the red onion, and prepare the corn (fresh, canned, or thawed frozen).
- Chop cilantro and dice the avocado (add avocado at the end to avoid browning).
- In a bowl, whisk together mayonnaise, lime juice, salt, and pepper until smooth.
- Combine cooled pasta, corn, bell pepper, onion, and cilantro in a large mixing bowl.
- Add dressing to the pasta mixture and toss to coat evenly.
- Gently fold in diced avocado just before serving.
- Chill for at least 30 minutes before serving to enhance flavors.
Notes
Substitute mayonnaise with Greek yogurt for a lighter version. Use gluten-free pasta if preferred. Best served cold and within 2–3 days for freshness.