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As the days grow longer and the temperatures rise, the allure of a refreshing pasta salad becomes hard to resist. Pasta salads are a quintessential dish for summer gatherings, barbecues, and light lunches. Their versatility allows them to be customized with a myriad of ingredients, making them perfect for any palate. Among the many variations, the Grilled Corn and Avocado Pasta Salad stands out for its vibrant flavors, refreshing textures, and nutritional benefits.

Grilled Corn and Avocado Pasta Salad

Discover the vibrant flavors of summer with this Grilled Corn and Avocado Pasta Salad recipe. Perfect for picnics, barbecues, or light lunches, this salad combines sweet grilled corn, creamy avocado, and tangy dressing for a refreshing dish. Packed with nutrients and customizable with your favorite ingredients like cherry tomatoes and black beans, it's ideal for both vegetarians and meat lovers. Enjoy a delicious and nutritious meal that embodies the essence of warm sunny days!
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Ingredients
  

8 ounces fusilli or penne pasta

2 ears of fresh corn, husked

1 ripe avocado, diced

1 cup cherry tomatoes, halved

1 small red onion, finely chopped

1 cup canned black beans, rinsed and drained

1 cup fresh cilantro, finely chopped

Juice of 2 limes

3 tablespoons extra-virgin olive oil

Salt and black pepper, to taste

Crumbled feta cheese (optional for garnish)

Instructions
 

Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until it reaches an al dente texture. Once cooked, drain the pasta and set it aside to cool completely.

    Grill the Corn: While the pasta cooks, preheat your grill to medium-high heat. Lightly brush the husked corn with olive oil and sprinkle with salt. Grill the corn for approximately 10-12 minutes, rotating occasionally, until it is nicely charred and tender. Remove from the grill and allow to cool for a few minutes before carefully cutting the kernels off the cobs.

      Prep the Veggies: In a large mixing bowl, combine the diced avocado, halved cherry tomatoes, finely chopped red onion, black beans, and the freshly cut grilled corn kernels.

        Mix the Dressing: In a separate small bowl, whisk together the freshly squeezed lime juice, extra-virgin olive oil, and a pinch of salt and pepper to create a well-emulsified dressing.

          Combine the Ingredients: Once the pasta has cooled, add it to the bowl with the prepared vegetables. Drizzle the prepared dressing over the top and gently toss all the ingredients together until they are evenly coated.

            Add Finishing Touches: Carefully fold in the chopped cilantro, tasting as you go to adjust the seasoning. Add more salt, pepper, or lime juice as desired. For an added layer of flavor, sprinkle crumbled feta cheese on top if using.

              Chill and Serve: For the best flavor, refrigerate the pasta salad for at least 30 minutes, allowing all the ingredients to meld together. Serve it chilled or at room temperature for a refreshing side dish.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 4-6

                  Presentation Tips: Serve the pasta salad in a colorful bowl, garnished with extra cilantro and a few lime wedges on the side for an inviting look.