Prep Time 15 mins
Cook Time 10 mins
Rest Time 10 mins
Total Time 35 mins
Cooking Method:
Cuisine: ,
Courses: , , ,
Difficulty: Beginner
Cooking Temp: 100  C
Servings: 4
Best Season: Summer
Description

This Creamy Avocado Pasta Salad with Corn & Feta is a vibrant and refreshing summer dish made with tender pasta, ripe avocados, sweet corn, tangy feta cheese, and a zesty lime dressing. It’s quick, easy, and packed with flavor—perfect for picnics, potlucks, or light weeknight dinners.

Ingredients
    For the Pasta Base:
  • 250 g pasta (short shapes like fusilli or penne)
  • 1 tbsp salt (for pasta water)
    • For the Salad Mix:
  • 1 ½ cup corn kernels (fresh, canned, or frozen)
  • 2 ripe avocados (peeled, pitted, and cubed)
  • ½ small red onion (thinly sliced)
  • ½ cup cherry tomatoes (halved)
  • ½ cup crumbled feta cheese
  • 2 tbsp chopped fresh cilantro (optional)
    • For the Creamy Avocado Dressing:
  • 1 ripe avocado
  • 2 tbsp olive oil
  • 2 tbsp plain Greek yogurt
  • 1 clove garlic (minced)
  • 1 of Juice lime
  • ½ tsp ground cumin
  • Salt and pepper to taste
  • 2 tbsp 2–3 water (to adjust consistency)
Instructions
    Cook the Pasta
  1. 1
    Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain, rinse with cold water to stop cooking, and set aside to cool.
    2. Prepare the Corn
  2. 2
    If using fresh corn, boil the kernels for 3–4 minutes or grill them for a charred flavor, then cut them off the cob. If using canned, drain and rinse. For frozen, quickly blanch in hot water for 2 minutes and drain.
    3. Make the Creamy Avocado Dressing
  3. 3
    In a blender or food processor, combine avocado, olive oil, Greek yogurt, garlic, lime juice, cumin, salt, and pepper. Blend until smooth. Add water gradually to thin the dressing until pourable.
    4. Assemble the Salad
  4. 4
    In a large mixing bowl, combine the cooked pasta, corn, cubed avocados, sliced red onion, cherry tomatoes, and feta. Gently toss to combine.
    5. Add Dressing and Toss
  5. 5
    Pour the creamy avocado dressing over the salad. Toss gently to coat all ingredients evenly without mashing the avocados.
    6. Chill or Serve
  6. 6
    For best flavor, refrigerate the salad for 10–15 minutes before serving. Garnish with fresh cilantro if desired.
Note

Avocado Tip: Use ripe but firm avocados to avoid mushy texture.

Make Ahead: Prepare pasta and dressing in advance, but add avocado right before serving.

Storage: Store in an airtight container in the fridge for up to 1 day. The avocado dressing may darken slightly.

Add Protein: Add grilled chicken, shrimp, or chickpeas for a heartier meal.

Make it Vegan: Use plant-based yogurt and feta alternatives.

Keywords: quick, easy, healthy, summer salad, vegetarian
Read it online: https://petitepanini.com/recipe/creamy-avocado-pasta-salad-with-corn-feta-recipe/