Ingredients
Scale
- 8 oz (225 g) pasta of your choice
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- 1 cup corn (fresh or frozen)
- 1/2 cup red onion, finely chopped
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup olive oil
- 2 limes, juiced
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooked pasta, cherry tomatoes, bell pepper, corn, red onion, and avocado.
- In a small bowl, whisk together the olive oil, lime juice, garlic powder, salt, and pepper.
- Pour the dressing over the pasta and vegetables. Add the chopped cilantro and toss gently to combine.
- Adjust seasoning to taste and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- For added protein, consider adding cooked chicken or black beans.
- Feel free to customize with other vegetables like cucumber or zucchini.
- Can be made a day in advance; just add avocado just before serving to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg