Grilled Corn and Avocado Pasta Salad with Chili-Lime Dressing
This vibrant and flavorful pasta salad is perfect for summer gatherings, featuring grilled corn, ripe avocado, and a zesty chili-lime dressing.
Equipment
- Large pot
- Grill
- Jar with tight fitting lid
- Large Bowl
Ingredients
- 8 oz brown rice gluten free rotini uncooked
- 2 ears sweet corn shucked
- ½ pint cherry or grape tomatoes halved
- 1 avocado chopped
- ¼ small red onion minced
- 3 Tablespoons fresh basil chopped
- 6 Tablespoons extra virgin olive oil
- ¼ cup fresh lime juice (about 2 limes)
- 1 Tablespoon honey
- ½ teaspoon chili powder
- salt to taste
- pepper to taste
Instructions
- Start by boiling water in a large pot and tossing in the brown rice rotini. Cook until al dente, which means it will still have a slight bite to it. This helps keep the pasta from becoming mushy later on. Rinse it with cold water immediately after cooking to halt the cooking process.
- While the pasta cooks, grill the shucked corn until it is lightly charred and fragrant. It is ready when it turns vibrant yellow with nice grill marks. Avoid overcooking to prevent drying out. Once done, let it cool before cutting the kernels off.
- In a bowl, whisk together the olive oil, fresh lime juice, honey, chili powder, salt, and pepper. The mixture should come together smoothly, and you will notice a tangy aroma. Do not skip the salt and pepper as they enhance the flavor of the dressing.
- In a large bowl, combine the halved cherry tomatoes, chopped avocado, and minced red onion. These ingredients should feel fresh and colorful. Be gentle with the avocado to prevent it from turning to mush.
- Gently fold the cooled pasta and grilled corn into the vegetable mixture. Mix until combined, taking care not to mash the avocado. This mix will feel hearty and vibrant.
- Pour the prepared dressing over the salad and toss everything gently to ensure all ingredients are nicely coated. If it appears too tart, a little extra honey can balance it out.
- Finally, toss in the chopped fresh basil. This addition brings a lovely aroma that enhances the dish. Do not skip this step, as the basil brightens the salad.
Notes
Serve immediately or refrigerate for up to one hour before serving to maintain texture. Leftovers are best consumed within a day for optimal texture.
If your pasta ends up mushy, remember to cook it al dente and rinse it with cold water right after draining. To prevent avocados from browning, toss them in the dressing immediately after cutting. If the dressing tastes too tart, add a little extra honey to balance those sharp flavors. For best results in chilled salads, use brown rice pasta, which prevents sogginess.
This salad is best served cold, so no reheating is necessary.
Pair with grilled chicken for a protein boost, serve alongside a fresh green salad, or add a sprinkle of feta cheese for extra flavor.
For a vegan option, replace honey with agave syrup. You can also add black beans for extra protein and fiber or incorporate diced mango for a tropical twist.