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 lime-cilantro dressing. Perfect as a light lunch or side dish, this salad combines bright flavors and creamy textures for a satisfying meal.
Ingredients
Scale
Salad
- 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 to taste
- Black pepper to taste
Instructions
- Cook pasta: Cook the fusilli pasta in salted boiling water according to package instructions until al dente, usually about 8-10 minutes. Once cooked, drain and rinse the pasta under cold water to stop the cooking process and cool it down.
- Prepare dressing: In a bowl, whisk together the lime juice, olive oil, salt, and pepper until the mixture is well combined and emulsified to make the dressing.
- Combine salad ingredients: In a large mixing bowl, add the cooled pasta, cherry tomatoes, diced red bell pepper, corn kernels, diced avocado, and chopped cilantro. Gently toss to combine the ingredients.
- Add dressing: Drizzle the prepared lime-cilantro dressing over the salad mixture and gently toss again until everything is evenly coated with the dressing.
- Chill and serve: Place the pasta salad in the refrigerator and chill for at least 30 minutes before serving. This step allows the flavors to meld together and the salad to become refreshingly cool.
Notes
- Use fresh or frozen corn; if frozen, thaw before adding.
- For added protein, consider adding grilled chicken or beans.
- Avocado can be substituted or omitted if preferred.
- Salt and pepper quantities can be adjusted to taste.
- Serve chilled for best flavor and texture.
