Grilled Corn and Avocado Pasta Salad with Chili-Lime Dressing

 Grilled Corn and Avocado Pasta Salad with Chili-Lime Dressing is a delicious, vibrant, and refreshing dish that combines the sweetness of grilled corn, creamy avocado, and zesty dressing with the heartiness of pasta. This salad is perfect for summer BBQs, potlucks, or as a light meal. Here's how to make it:

Ingredients:

For the Salad:

8 oz pasta (penne, rotini, or fusilli work well)

2 ears of corn, husked

1 ripe avocado, diced

1/2 cup cherry tomatoes, halved

1/4 cup red onion, finely chopped

1/4 cup fresh cilantro, chopped

1/4 cup feta cheese (optional, for topping)

1/4 cup jalapeño (optional, for added heat)

For the Chili-Lime Dressing:

1/4 cup olive oil

2 tbsp fresh lime juice

1 tbsp apple cider vinegar

1 tsp chili powder

1/2 tsp ground cumin

1 tsp honey or maple syrup (optional, for sweetness)

1 clove garlic, minced

Salt and pepper, to taste

1 tbsp fresh cilantro, chopped (optional, for extra flavor)

Instructions:

1. Cook the Pasta:

Cook the pasta according to the package instructions. Drain and rinse under cold water to cool the pasta down. Set aside.

2. Grill the Corn:

Preheat the grill to medium-high heat.

Grill the corn for about 10-12 minutes, turning occasionally, until the kernels are charred and cooked through.

Once grilled, remove the corn from the cob by carefully slicing the kernels off using a sharp knife. Set aside.

3. Prepare the Chili-Lime Dressing:

In a small bowl or jar, whisk together the olive oil, lime juice, apple cider vinegar, chili powder, cumin, honey (if using), minced garlic, salt, and pepper. Taste and adjust the seasoning, adding more lime or chili powder as needed for extra tang or heat.

Optionally, stir in extra fresh cilantro for added flavor.

4. Assemble the Salad:

In a large bowl, combine the cooked pasta, grilled corn, diced avocado, cherry tomatoes, red onion, and cilantro.

Pour the chili-lime dressing over the salad and toss gently to coat everything evenly.

5. Serve:

Garnish with crumbled feta cheese (if using) and optional jalapeños for added spice.

Serve immediately or chill in the refrigerator for 20-30 minutes for a colder, more refreshing salad.

Tips:

Add protein: You can add grilled chicken, shrimp, or black beans for extra protein.

For extra crunch: Sprinkle some toasted pumpkin seeds or tortilla strips on top before serving.

Vegan version: Skip the feta cheese or substitute with a dairy-free version.

This Grilled Corn and Avocado Pasta Salad with Chili-Lime Dressing is a perfect combination of sweet, creamy, and spicy flavors, making it an ideal side dish or main course for any occasion!