Description
A refreshing and colorful Mexican corn pasta salad that is perfect for summer gatherings.
Ingredients
Scale
- 2 cups pasta, cooked and cooled
- 1 cup corn, canned or frozen
- 1 red bell pepper, diced
- 1/2 cup red onion, diced
- 1/2 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and cool.
- In a large bowl, combine the corn, red bell pepper, red onion, cherry tomatoes, and avocado.
- Add the cooked pasta to the vegetable mixture.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Garnish with chopped cilantro before serving.
Notes
- Feel free to add other vegetables or beans.
- Serve chilled for best flavor.
- 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: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: mexican corn pasta salad