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As the days grow warmer and the sun shines brighter, our cravings shift toward vibrant, fresh dishes that reflect the season's bounty. One such dish that perfectly embodies this spirit is the Roasted Corn Avocado Pasta Salad. This delightful salad is not only a feast for the eyes with its colorful ingredients, but it also offers a medley of flavors and textures that make each bite an experience. Combining the sweetness of roasted corn and the creaminess of ripe avocado with perfectly cooked pasta creates a dish that is as satisfying as it is nutritious.

Roasted Corn Avocado Pasta Salad

Discover the joy of fresh flavors with Roasted Corn Avocado Pasta Salad! This vibrant dish combines the sweetness of roasted corn and the creaminess of avocado with perfectly cooked fusilli pasta, making it a perfect side or main course for any occasion. Ideal for picnics, potlucks, or weeknight dinners, it's packed with nutrition and flavor. Learn how to create this delightful salad that will impress your friends and family while showcasing the beauty of seasonal ingredients. Enjoy the delightful textures and colors in every bite!
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Ingredients
  

8 oz (about 2 cups) fusilli pasta

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

1 ripe avocado, cubed

1 cup cherry tomatoes, halved

1/2 cup red onion, finely diced

1/4 cup fresh cilantro, chopped

1 lime, juiced

2 tablespoons olive oil

1 teaspoon garlic powder

Salt and pepper to taste

1/4 teaspoon cayenne pepper (optional for a kick)

Crumbled feta cheese for topping (optional)

Instructions
 

Cook the Pasta: Begin by cooking the fusilli pasta according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.

    Roast the Corn: While pasta is cooking, preheat your oven to 425°F (220°C). Spread the fresh corn kernels evenly on a baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with garlic powder, salt, and pepper. Roast for 15-20 minutes or until the corn is slightly charred and tender, stirring halfway through. Remove from the oven and let cool.

      Prepare the Dressing: In a small bowl, whisk together the remaining tablespoon of olive oil, lime juice, and cayenne pepper (if using). Season with salt and pepper to taste.

        Combine Ingredients: In a large mixing bowl, combine the cooked pasta, roasted corn, cubed avocado, cherry tomatoes, red onion, and fresh cilantro.

          Dress the Salad: Pour the dressing over the pasta salad mixture and gently toss to combine all ingredients thoroughly, being careful not to mash the avocado.

            Serve: Transfer the salad to a serving dish or individual bowls. If desired, top with crumbled feta cheese for an added touch of creaminess and flavor.

              Chill and Enjoy: For best results, let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together. Enjoy your delightful Roasted Corn Avocado Pasta Salad!

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