Corn and Avocado Pasta Salad with Cilantro and Lime
Introduction
Imagine a bowl that smells like summer: bright lime, fragrant cilantro, and the gentle sweetness of corn. Each forkful brings springy pasta, creamy avocado, and a whisper of garlic—all textures and flavors that play off one another. This Corn and Avocado Pasta Salad with Cilantro and Lime is the kind of recipe that instantly lifts the mood—light but satisfying, refreshingly tangy yet comforting.
It’s perfect for warm-weather picnics, potlucks, and weeknight dinners when you want something quick but memorable. Make it for brunch alongside coffee and fruit, bring it to a backyard barbecue, or pack it as an easy office lunch. If you enjoy bold, herb-forward salads, you might also like this baked feta eggs with tomatoes and spinach—another dish where bright ingredients do all the heavy lifting.
Dish Snapshot
- Prep Time: 15 minutes
- Cook Time: 8–10 minutes (for pasta/corn if frozen and boiled)
- Total Time: 25–30 minutes
- Servings: 4 generous servings
- Difficulty Level: Easy — great for cooks of all levels
Nutrition Highlights
Estimated nutrition per serving (recipe yields 4 servings). Values are approximate and calculated using USDA FoodData Central nutrient values and common portion sizes; consult your healthcare provider for specific dietary needs.
- Calories: ~500 kcal
- Protein: ~13 g
- Carbohydrates: ~63 g
- Fat: ~24 g
- Fiber: ~9 g
- Sodium: ~200–350 mg (varies with added salt)
Notes: These figures are estimates based on standard ingredient nutrient profiles (dry pasta, cooked corn, avocado, olive oil, plain Greek yogurt). For precise tracking use exact brands and weights and reference USDA FoodData Central or your nutrition app.
Perfect For…
This salad shines for several reasons:
- Flavor & Aroma: The lime-cilantro dressing makes every bite bright and fresh, while avocado adds mellow creaminess.
- Ease & Speed: Ready in under 30 minutes using mostly pantry staples—ideal for busy weeknights.
- Social Meals: Holds up well at room temperature, so it’s excellent for picnics, potlucks, or family gatherings.
- Health Benefits: With fiber-rich avocado and corn, lean protein from pasta and yogurt, plus heart-healthy olive oil, it’s a balanced, satisfying choice.
Method & Process
Ingredients
- 8 ounces rotini or fusilli pasta (dry)
- 1 ½ cups cooked corn kernels (fresh or frozen, thawed)
- 2 ripe avocados, diced
- ½ cup fresh cilantro, finely chopped
- ¼ cup red onion, finely diced
- Juice of 2 limes (about 2–3 tablespoons)
- 3 tablespoons olive oil
- ¼ cup plain Greek yogurt (or sour cream)
- 1 small garlic clove, minced
- Salt and pepper, to taste
Optional ingredients and substitutions
- Use gluten-free pasta to make the dish GF.
- Swap Greek yogurt for vegan yogurt or full-fat sour cream for a richer dressing.
- Add 1 cup halved cherry tomatoes for color and acidity.
- Substitute chopped parsley for cilantro if desired.
Step-by-step Instructions
- Boil the pasta: In a large pot of generously salted water, cook the pasta until al dente (check package instructions). Drain and rinse under cool water to stop cooking; set aside to cool completely.
- Prepare corn: If using frozen corn, bring a small pot of water to a boil, add corn for 2–3 minutes, then drain and cool. If using fresh corn, you can boil, grill, or roast kernels—cool before adding.
- Make the dressing: In a small bowl, whisk together lime juice, olive oil, Greek yogurt, minced garlic, salt, and pepper until smooth and emulsified. Taste and adjust seasoning.
- Combine salad base: In a large mixing bowl, gently toss the cooled pasta, corn, red onion, and chopped cilantro.
- Dress the salad: Pour the dressing over the pasta mixture and toss gently to coat all ingredients without mashing the components.
- Fold in avocado: Carefully fold in the diced avocado just before serving to prevent browning and keep cubes intact.
- Rest and serve: Let the salad sit 10–15 minutes to allow flavors to meld. Serve chilled or at room temperature.
Practical tips
- Avoid overmixing once avocado is added to keep creamy chunks.
- Rinse pasta under cold water to prevent it from absorbing all the dressing.
- Taste the dressing before adding—lime acidity can vary; add a pinch of sugar if the dressing is too tart.
- If you’re prepping ahead, hold back the avocado and toss it in right before serving.
Serving Suggestions
- As a main: Serve with a crisp green salad and crusty bread for a light, complete meal.
- As a side: Pair with grilled chicken, shrimp, or tofu for a BBQ or weeknight dinner. Try it alongside a warm grain bowl or tacos for a Tex-Mex twist.
- For brunch/snack: Spoon onto toasted sourdough or crostini for a bright appetizer.
- Presentation tips: Garnish with extra cilantro leaves, a lime wedge, or a sprinkle of toasted pepitas for crunch.
You could also pair this with a hearty sandwich—this salad’s creaminess complements a sandwich like a chicken avocado melt; see this chicken avocado melt sandwich for inspiration.
Storing Leftovers
- Room temperature: Not recommended for more than 2 hours (follow food-safety rules for perishable dishes).
- Refrigerator: Store in an airtight container for up to 2–3 days. Keep avocado pieces separate if you plan to store longer or want to retain a fresher appearance.
- Freezer: Not recommended—avocado and yogurt textures degrade significantly when frozen; cooked pasta can be frozen but is better fresh in this salad.
Insider Secrets
- Pick ripe but firm avocados: They hold shape better when diced. Look for avocados that yield slightly to gentle pressure.
- Chill your bowl and utensils: Cold surfaces keep avocado from softening too quickly and help the dressing stay bright.
- Toast your corn (optional): For a smoky depth, quickly char the kernels in a hot skillet before mixing—this adds complexity without much effort.
- Balance acidity and fat: If your dressing tastes flat, add a splash more lime; if it’s too sharp, a small spoon of honey or extra yogurt will round it out.
- Texture matters: Use rotini or fusilli—their grooves trap dressing and bits of corn and cilantro for balanced bites.
Creative Twists
- Vegan & Creamy: Replace Greek yogurt with plain dairy-free yogurt or blended silken tofu; swap regular pasta for chickpea pasta for extra protein.
- Tex-Mex Boost: Add black beans, diced red pepper, chopped jalapeño, and a teaspoon of ground cumin. Top with crumbled cotija or vegan queso.
- Mediterranean Spin: Omit cilantro and lime; use parsley, lemon, chopped cucumber, cherry tomatoes, and feta cheese.
- Protein Upgrade: Stir in shredded rotisserie chicken, grilled shrimp, or roasted chickpeas to turn it into a more filling entrée.
All Your Questions Answered
Q: Can I make this ahead of time?
A: Yes—prepare the pasta, corn, onion, cilantro, and dressing up to a day ahead. Hold the avocado back and add it right before serving to avoid browning.
Q: How do I prevent the avocado from turning brown?
A: Add avocado at the last moment, toss gently, and serve promptly. A squeeze of extra lime over the avocado helps slow oxidation.
Q: Is this salad healthy?
A: Yes, it’s balanced with fiber, healthy fats from avocado and olive oil, and moderate protein. Nutritional content depends on portion sizes and ingredient choices; refer to USDA FoodData Central for detailed values.
Q: Can I use canned corn?
A: Yes—drain and rinse canned corn before using. For best texture, briefly sauté to remove any canning flavor.
Q: What if I don’t like cilantro?
A: Substitute fresh parsley or basil for a different herb profile.
Conclusion
This Corn and Avocado Pasta Salad with Cilantro and Lime is an easy, crowd-pleasing dish that balances creaminess, brightness, and texture—ideal for casual meals, gatherings, or meal prep. If you’re inspired to experiment with herb-forward pasta salads, this Cilantro Lime Pasta Salad – Kalefornia Kravings offers a lovely variation, and for plant-based alternatives you can explore Cilantro Lime Pasta Salad – Plant Based Jess. Try the recipe, leave a note about your tweaks, and share photos so we can celebrate your kitchen wins together.
Print
Corn and Avocado Pasta Salad with Cilantro and Lime
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refreshing pasta salad featuring corn, creamy avocado, and a tangy lime-cilantro dressing, perfect for warm-weather gatherings.
Ingredients
- 8 ounces rotini or fusilli pasta (dry)
- 1 ½ cups cooked corn kernels (fresh or frozen, thawed)
- 2 ripe avocados, diced
- ½ cup fresh cilantro, finely chopped
- ¼ cup red onion, finely diced
- Juice of 2 limes (about 2–3 tablespoons)
- 3 tablespoons olive oil
- ¼ cup plain Greek yogurt (or sour cream)
- 1 small garlic clove, minced
- Salt and pepper, to taste
Instructions
- In a large pot of generously salted water, cook the pasta until al dente. Drain and rinse under cool water to stop cooking; set aside to cool completely.
- If using frozen corn, bring a small pot of water to a boil, add corn for 2–3 minutes, then drain and cool. If using fresh corn, boil, grill, or roast the kernels before cooling.
- In a small bowl, whisk together lime juice, olive oil, Greek yogurt, minced garlic, salt, and pepper until smooth and emulsified. Taste and adjust seasoning.
- In a large mixing bowl, gently toss the cooled pasta, corn, red onion, and chopped cilantro.
- Pour the dressing over the pasta mixture and toss gently to coat all ingredients without mashing the components.
- Carefully fold in the diced avocado just before serving to prevent browning and keep cubes intact.
- Let the salad sit for 10–15 minutes to allow flavors to meld. Serve chilled or at room temperature.
Notes
For a vegan option, replace Greek yogurt with dairy-free yogurt and use chickpea pasta for extra protein. To avoid browning, add avocado just before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cooking (after pasta and corn)
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 275mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 9g
- Protein: 13g
- Cholesterol: 0mg
