Ingredients
Scale
- 8 oz bowtie pasta (farfalle)
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely diced
- 1/2 cup cucumber, diced
- 1/2 cup corn (cooked and cooled)
- 1/4 cup fresh cilantro, chopped
- For the Dressing:
- 1 avocado, mashed
- 2 tbsp olive oil
- 2 tbsp lime juice
- 1 clove garlic, minced
- 1/2 tsp ground cumin
- Salt and pepper, to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and let it cool completely.
- In a large bowl, combine the cooled pasta, diced avocados, cherry tomatoes, red onion, cucumber, corn, and fresh cilantro.
- In a separate small bowl, whisk together the mashed avocado, olive oil, lime juice, minced garlic, ground cumin, salt, and pepper until creamy and smooth.
- Pour the dressing over the salad and toss gently to coat everything evenly.
- Chill for 20–30 minutes before serving for the best flavor.
- Garnish with additional cilantro or a squeeze of lime before serving if desired.
Notes
- For extra creaminess, add a spoonful of Greek yogurt to the dressing.
- Use whole wheat pasta for a healthier option.
- Great as a side dish or light lunch, and can be made a few hours in advance.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook / Boil Pasta
- Cuisine: American
- Diet: Vegetarian