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As the days grow warmer and summer approaches, there’s nothing quite like a vibrant, refreshing salad to celebrate the season. Enter the Roasted Corn Avocado Pasta Salad Delight—a dish that beautifully marries the creamy richness of avocado with the sweetness of roasted corn, all tossed together in a medley of fresh ingredients and zesty flavors. This salad stands out not only for its delightful taste but also for its nutritional benefits, making it a perfect option for gatherings, potlucks, and leisurely summer meals.

Roasted Corn Avocado Pasta Salad

Brighten up your summer with a Roasted Corn Avocado Pasta Salad Delight! This colorful dish combines the creamy goodness of avocado and the sweet crunch of roasted corn, all tossed with fusilli pasta and fresh vegetables. Perfect for potlucks and barbecues, this salad is easy to make and packed with nutrition. Explore the vibrant ingredients and simple preparation steps to create a refreshing meal that will impress your guests and satisfy your taste buds. Enjoy the essence of summer in every bite!
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Ingredients
  

8 oz (about 2 cups) fusilli pasta

2 cups fresh corn kernels (approximately 4 ears of corn)

1 ripe avocado, cut into cubes

1 cup cherry tomatoes, halved

1/2 cup red onion, finely diced

1/4 cup fresh cilantro, chopped

Juice of 1 lime

2 tablespoons olive oil

1 teaspoon garlic powder

Salt and pepper, to taste

1/4 teaspoon cayenne pepper (optional, for extra heat)

Crumbled feta cheese, for topping (optional)

Instructions
 

Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the fusilli pasta and cook according to the instructions on the package until al dente. Once cooked, drain the pasta in a colander and rinse under cold water to halt the cooking process. Set aside to cool.

    Roast the Corn: While the pasta cooks, preheat your oven to 425°F (220°C). Spread the fresh corn kernels evenly on a rimmed baking sheet. Drizzle with 1 tablespoon of olive oil, and season with garlic powder, salt, and pepper. Bake in the preheated oven for 15-20 minutes, or until the corn is tender and has a slight char, stirring halfway through to ensure even roasting. Remove from the oven and let cool.

      Prepare the Dressing: In a small mixing bowl, combine the remaining tablespoon of olive oil with the freshly squeezed lime juice and cayenne pepper (if you prefer a bit of spice). Whisk together until emulsified and season with salt and pepper to taste.

        Combine Ingredients: In a large mixing bowl, gently combine the cooled fusilli pasta, roasted corn, cubed avocado, halved cherry tomatoes, finely diced red onion, and freshly chopped cilantro.

          Dress the Salad: Drizzle the prepared dressing over the pasta salad mixture. Gently toss everything together, being careful not to mash the avocado, allowing the flavors to blend.

            Serve: Transfer the vibrant salad to a serving dish or divide it into individual bowls. For an extra layer of flavor, sprinkle crumbled feta cheese on top.

              Chill and Enjoy: For the best taste experience, refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld beautifully. Serve chilled and savor the delightful taste of your Roasted Corn Avocado Pasta Salad!

                Prep Time, Total Time, Servings: 15 min | 45 min | 4-6 servings