A refreshing pasta salad featuring grilled corn, creamy avocado, and a zesty chili-lime dressing, perfect for picnics, barbecues, or a light lunch.
Ingredients: 2 ears of corn, husked. 8 ounces fusilli pasta. 1 avocado, diced. 1/4 cup chopped fresh cilantro. 1/4 cup diced red onion. 1 jalapeo pepper, seeded and minced. 1/4 cup olive oil. 3 tablespoons lime juice. 1 teaspoon honey. 1/2 teaspoon chili powder. 1/4 teaspoon cumin. Salt and pepper to taste.
Instructions: Warm the grill up to a medium-high level. Turning the corn every so often, grill it for about 8 to 10 minutes, or until it gets charred in spots. After letting it cool down a bit, cut the kernels off the cob. Follow the directions on the package to cook the pasta. Run cold water over the drain and rinse. Cooked pasta, grilled corn, chopped cilantro, diced red onion, and minced jalapeo pepper should all be put in a large bowl. Mix honey, chili powder, cumin, salt, and pepper with an electric mixer in a small bowl. Add the dressing to the pasta salad and toss it around to cover it all. Serve right away or put in the fridge until you're ready to serve.
Prep Time: 15 minutes
Cook Time: 10 minutes
eastfootspa
