Yields: 4-6 servings
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Ingredients:
For the Salad:
- 1 pound short-cut pasta (like penne, farfalle, rotini)
- 4 ears sweet corn, shucked
- 2 tablespoons olive oil (plus a drizzle to brush the corn)
- 1 pint cherry or grape tomatoes, halved
- 2 large avocados, diced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh basil
- 1/4 cup minced red onion
- Salt and freshly ground black pepper to taste
For the Chili-Lime Dressing:
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lime juice (about 2 limes)
- 1 tablespoon honey
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
Instructions:
Cook the pasta:
- Bring a large pot of salted water to a boil.
- Cook pasta according to package directions until al dente.
- Drain, rinse with cool water to stop cooking, and set aside.
Grill the corn:
- Preheat a grill or grill pan to medium-high heat.
- Lightly brush the corn with olive oil. Grill the corn, turning every few minutes, until slightly charred and cooked through (about 10-15 minutes).
- Remove from the grill and let cool slightly. Once cool enough to handle, cut the kernels off the cob.
Make the dressing:
- In a small bowl, whisk together the olive oil, lime juice, honey, chili powder, cumin, garlic powder, salt, and pepper.
Assemble the salad:
- In a large bowl, combine the cooked pasta, grilled corn, tomatoes, avocado, cilantro, basil, and red onion.
- Pour the dressing over the salad and toss gently to combine.
- Adjust seasoning with salt and pepper as needed.
Chill and serve:
- Refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled.
Tips & Variations:
- Add protein: Boost this salad with grilled chicken, shrimp, or crumbled feta cheese.
- Customize the herbs: If you don’t like cilantro or basil, try fresh dill, mint, or parsley.
- Get creative with veggies: Add diced bell peppers, cucumbers, or black beans for extra flavor and texture.
- Spice it up: Add a pinch of cayenne pepper or a minced jalapeño to the dressing for a little heat.
Enjoy your delicious and refreshing grilled corn and avocado pasta salad!
