Creamy Avocado Pasta Salad with Corn & Tomatoes
Welcome to a culinary adventure with our Creamy Avocado Pasta Salad. It combines fresh corn and juicy tomatoes. This dish is not only a feast for the eyes but also embodies the essence of a healthy summer salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Cuisine: American
Ingredients
Scale
For the Salad:
- 250 g 8 oz bowtie pasta (farfalle)
- 1 cup cherry tomatoes (halved)
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 avocado (diced)
- 1/4 cup red onion (finely chopped)
- 2 tbsp fresh cilantro or parsley (chopped)
For the Dressing:
- 1/2 cup Greek yogurt (or sour cream)
- 1 clove garlic (minced)
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1 tsp honey
- 1 tbsp fresh cilantro (chopped)
- Salt and pepper (to taste)
Instructions
1️⃣ Cook the Pasta:
- Bring a pot of salted water to a boil.
- Cook pasta according to package instructions until al dente.
- Drain, rinse under cold water, and set aside.
2️⃣ Make the Creamy Avocado Dressing:
- In a blender or food processor, blend the avocado, Greek yogurt, olive oil, lime juice, garlic, salt, black pepper, and cumin until smooth.
- Add water 1 tbsp at a time until the desired creamy consistency is reached.
3️⃣ Assemble the Salad:
- In a large bowl, combine cooked pasta, cherry tomatoes, corn, red onion, and chopped cilantro.
- Gently fold in the diced avocado.
4️⃣ Mix and Serve:
- Pour the creamy avocado dressing over the salad and toss until well coated.
- Garnish with extra cilantro and serve immediately.
5️⃣ Enjoy:
- Serve chilled or at room temperature. Perfect for BBQs, potlucks, or a refreshing meal!
Nutrition
- Calories: 320