Description
A refreshing and vibrant Cilantro Lime Pasta Salad featuring fusilli pasta tossed with fresh cherry tomatoes, red bell pepper, corn, avocado, and a zesty cilantro lime dressing. Perfect for light lunches, summer picnics, or as a flavorful side dish.
Ingredients
Scale
Pasta and Vegetables
- 8 oz fusilli pasta
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 cup corn kernels (fresh or frozen)
- 1 ripe avocado, diced
- 1/2 cup fresh cilantro, chopped
Dressing
- 1/4 cup olive oil
- Juice of 2 limes
- Salt and pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to the package instructions until al dente, about 8-10 minutes. Drain the pasta and rinse under cold water to stop cooking and cool it down.
- Make the dressing: In a small bowl, whisk together the lime juice, olive oil, salt, and pepper until the dressing is well combined and emulsified.
- Combine ingredients: In a large mixing bowl, add the cooled pasta, cherry tomatoes, diced red bell pepper, corn kernels, diced avocado, and chopped cilantro.
- Toss the salad: Pour the dressing over the pasta and vegetables. Gently toss everything together until the pasta salad is evenly coated with the dressing.
- Chill and serve: Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled for the best taste.
Notes
- Use fresh or thawed frozen corn according to preference.
- For a vegan option, this recipe is already suitable.
- Rinse pasta with cold water to prevent it from sticking and to cool it for salad.
- Adjust salt and lime juice to taste for balance.
- Best served chilled but can be eaten immediately if needed.
