Creamy Avocado Corn Pasta Salad Recipe
This Creamy Avocado Corn Pasta Salad is a refreshing and hearty dish, perfect for picnics, barbecues, or as a side for any summer meal. The creaminess of ripe avocado blends perfectly with the sweetness of corn and the freshness of herbs. Combined with pasta and a zesty dressing, it makes for a delicious and filling salad that’s easy to prepare and full of vibrant flavors.
Ingredients:
8 oz (225g) pasta (penne, rotini, or elbow macaroni work well)
2 ripe avocados, peeled, pitted, and diced
1 1/2 cups fresh or frozen corn kernels (about 2 ears of corn, or 1 cup frozen corn)
1/2 cup cherry tomatoes, halved
1 small cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro or parsley, chopped (optional)
For the dressing:
1/2 cup plain Greek yogurt (or use dairy-free yogurt for a vegan version)
1/4 cup olive oil
2 tbsp fresh lime juice
1 tbsp apple cider vinegar
1 tsp garlic powder
1/2 tsp ground cumin
Salt and pepper to taste
Instructions:
1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente, about 8-10 minutes. Drain and rinse the pasta with cold water to stop the cooking process. Set aside to cool.
2. Prepare the corn: If using fresh corn, cut the kernels off the cob. You can either boil the corn for 3-5 minutes or grill it for a smokier flavor. If using frozen corn, simply thaw it and drain any excess liquid.
3. Make the dressing: In a small bowl, whisk together the Greek yogurt, olive oil, lime juice, apple cider vinegar, garlic powder, cumin, salt, and pepper until smooth and creamy.
4. Assemble the salad: In a large mixing bowl, combine the cooked pasta, corn, diced avocado, cherry tomatoes, cucumber, and red onion. Add the dressing and toss everything gently to combine, being careful not to mash the avocado.
5. Garnish and serve: Garnish with fresh cilantro or parsley for added color and flavor. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld together.
Nutritional Information
Calories: 320
Protein: 7g
Fat: 22g
Saturated fat: 3g
Carbohydrates: 30g
Fiber: 6g
Sugars: 4g
Sodium: 150mg
Cholesterol: 5mg
Notes:
Vegan option: To make this recipe vegan, substitute the Greek yogurt with a plant-based yogurt (like coconut or almond yogurt) and use olive oil for the dressing. You can also skip the cheese if using.
Fresh vs frozen corn: Fresh corn on the cob offers a sweeter, crunchier texture, but frozen corn is a great option for convenience and still works wonderfully in this salad.
Make ahead: This pasta salad is perfect for meal prepping or making ahead. Just store in an airtight container in the fridge for up to 2 days. If the avocado begins to brown, you can add a bit more lime juice to preserve its freshness.
Protein boost: To make this a more filling meal, you can add grilled chicken, black beans, or chickpeas to the salad for an extra protein boost.
Seasoning adjustments: Feel free to adjust the seasoning to your taste. Add more lime juice for a tangier flavor or extra cumin for a more robust taste. If you like a bit of heat, you can add some finely chopped jalapenos or chili flakes.
This Creamy Avocado Corn Pasta Salad is the perfect combination of creamy, fresh, and vibrant ingredients, making it a go-to side dish or light main course for warm-weather meals!