Description
A refreshing Mexican corn pasta salad perfect for summer gatherings.
Ingredients
Scale
- 2 cups cooked pasta
- 1 can corn, drained
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1/4 cup lime juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions and let it cool.
- In a large bowl, combine corn, cherry tomatoes, bell pepper, avocado, red onion, and cilantro.
- Add the cooled pasta to the bowl.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
- Pour the dressing over the pasta salad and toss gently to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Adjust the ingredients based on your taste.
- For added spice, include jalapeños.
- This salad can be made a day in advance.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: mexican corn pasta salad