Ingredients
Scale
- 2 cups of cooked pasta (elbow or rotini works great)
- 1 cup of corn (grilled or canned)
- 1/2 cup of diced red onion
- 1 cup of cherry tomatoes, halved
- 1/2 cup of crumbled feta cheese
- 1/4 cup of fresh cilantro, chopped
- 1 avocado, diced
- Juice of 2 limes
- 2 tablespoons of olive oil
- 1 teaspoon of chili powder
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions, then drain and rinse with cold water.
- If using fresh corn, grill it until slightly charred or drain canned corn.
- In a large bowl, combine cooked pasta, corn, red onion, tomatoes, feta, and cilantro.
- In a small bowl, whisk lime juice, olive oil, chili powder, salt, and pepper; pour over pasta mixture and toss.
- Gently fold in diced avocado and serve immediately or chill to meld flavors.
Notes
- For best flavor, use grilled corn.
- This salad can be served immediately or chilled for enhanced taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg