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In the realm of summer salads, few dishes capture the essence of vibrant flavors and fresh ingredients as beautifully as Grilled Corn and Avocado Pasta Salad. This delightful recipe combines the sweetness of grilled corn, the creamy richness of avocado, and the zesty brightness of lime, creating a dish that is not only satisfying but also loaded with nutrients. Perfect for potlucks, picnics, or a quick weeknight dinner, this pasta salad offers a refreshing twist that will keep your taste buds dancing.

Grilled Corn and Avocado Pasta Salad

Looking for a refreshing summer salad? Try this Grilled Corn and Avocado Pasta Salad! Bursting with sweet, charred corn, creamy avocado, and zesty lime, it's perfect for potlucks, picnics, or as a quick weeknight meal. This vibrant dish combines wholesome ingredients like black beans, cherry tomatoes, and fresh cilantro for a nutrient-packed experience. Discover step-by-step instructions to create this deliciously satisfying salad that celebrates fresh flavors and seasonal produce.
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Ingredients
  

8 ounces of fusilli or penne pasta

2 ears of fresh corn, husked

1 ripe avocado, diced

1 cup cherry tomatoes, halved

1 small red onion, finely chopped

1 cup black beans, rinsed and drained

1 cup fresh cilantro, chopped

Juice of 2 limes

3 tablespoons extra-virgin olive oil

Salt and pepper, to taste

Crumbled feta cheese (optional)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside to cool.

    Grill the Corn: While the pasta is cooking, preheat your grill to medium-high heat. Brush the corn with a light coating of olive oil and sprinkle with salt. Grill the corn for about 10-12 minutes, turning occasionally until charred and tender. Once done, let it cool for a few minutes before cutting the kernels off the cob.

      Prep the Veggies: In a large mixing bowl, combine the diced avocado, cherry tomatoes, red onion, black beans, and grilled corn.

        Mix the Dressing: In a small bowl, whisk together the lime juice, olive oil, salt, and pepper until well combined.

          Combine the Ingredients: Add the cooked pasta to the bowl with the vegetables. Pour the dressing over the pasta salad and gently toss to combine everything evenly.

            Add Finishing Touches: Fold in the chopped cilantro and adjust seasoning if necessary, adding more salt, pepper, or lime juice to taste. If you like, top with crumbled feta cheese.

              Chill and Serve: Let the pasta salad sit in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 4-6