Street Corn Pasta Salad with Cilantro Pesto: A Fresh Twist
A vibrant and refreshing street corn pasta salad with a flavorful cilantro pesto, perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces pasta
- 2 cups corn, fresh or canned
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/2 cup cilantro, chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions and drain.
- In a large bowl, combine the cooked pasta, corn, tomatoes, and avocado.
- In a separate bowl, whisk together the cilantro, olive oil, lime juice, garlic, salt, and pepper.
- Pour the cilantro pesto over the pasta salad and toss to combine.
- Garnish with feta cheese before serving.
Notes
- Serve chilled or at room temperature.
- Substitute lime juice with lemon juice for a different flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg
Keywords: Street Corn Pasta Salad, Cilantro Pesto, Summer Salad