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Grilled Corn and Avocado Pasta Salad with Chili-Lime Dressing
Grilled Corn and Avocado Pasta Salad with Chili-Lime Dressing is an easy, gluten free pasta salad recipe full of color and fresh flavor!
Servings 8
Calories 356kcal
Ingredients
- 8 oz brown rice gluten free rotini or other short cut pasta
- 2 ears sweet corn shucked
- 1/2 pint cherry or grape tomatoes halved
- 1 avocado chopped
- 1/4 small red onion minced
- 3 Tablespoons chopped fresh basil
For the Chili-Lime Dressing:
- 6 Tablespoons extra virgin olive oil
- 1/4 cup fresh lime juice about 2 limes
- 1 Tablespoon honey
- 1/2 teaspoon chili powder
- salt and pepper
Instructions
- Cook pasta in a large pot of salted, boiling water until done then drain and rinse under cold water until cool. Set aside.
- Meanwhile, grill corn cobs over medium-high heat for 6-8 minutes, rotating occasionally to char evenly on all sides. Slice kernels from cobs once cool enough to handle.
- Add ingredients for Chili-Lime Dressing into a jar with a tight-fitting lid or bowl then shake or whisk to combine.
- Combine pasta, corn, avocado, tomatoes, red onion, and basil in a large bowl then drizzle on desired amount of dressing. Season salad with additional salt and pepper then toss to combine. Serve immediately or refrigerate for up to one hour before serving*.
Notes
- I recommend using brown rice pasta for chilled pasta salads — corn/rice blend gluten free pasta can become hard and brittle once refrigerated.
Nutrition
Calories: 356kcal | Carbohydrates: 42g | Protein: 6g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.002g | Sodium: 36mg | Potassium: 356mg | Fiber: 4g | Sugar: 6g | Vitamin A: 405IU | Vitamin C: 18mg | Calcium: 14mg | Iron: 1mg