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Fresh Creamy Avocado Pasta Salad Recipe with Sweet Corn and Cotija

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A fresh and creamy avocado pasta salad with sweet corn and Cotija cheese, perfect for summer gatherings. This salad is light, flavorful, and easy to prepare in about 25 minutes.

Ingredients

Scale
  • 8 ounces (225 g) fusilli or rotini pasta (penne works too)
  • 2 ripe avocados, peeled and pitted
  • 1 cup (150 g) fresh or frozen corn kernels
  • ½ cup (75 g) crumbled Cotija cheese
  • ¼ cup (10 g) chopped cilantro or parsley
  • Juice of 1 large lime (about 2 tablespoons/30 ml)
  • 1 clove garlic, minced
  • 2 tablespoons (30 ml) extra virgin olive oil
  • ¼ cup (40 g) finely diced red onion (optional)
  • Salt and pepper to taste
  • Optional extras: cherry tomatoes halved, thinly sliced jalapeño, toasted pepitas

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of pasta and cook according to package instructions until al dente, about 9-11 minutes. Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside to drain completely.
  2. While the pasta cooks, scoop out the flesh of 2 ripe avocados into a bowl. Mash with a fork until smooth but still a little chunky. Add the juice of 1 lime (about 2 tablespoons/30 ml), 1 minced garlic clove, 2 tablespoons (30 ml) of extra virgin olive oil, and a pinch of salt and pepper. Mix until creamy and well combined.
  3. If using fresh corn, remove kernels from 2 ears and sauté in a hot skillet over medium heat for 3-4 minutes until lightly caramelized, stirring occasionally. If using frozen, thaw and pat dry, then sauté similarly for the best flavor. Let cool slightly.
  4. In a large mixing bowl, add the cooled pasta, sweet corn, ½ cup (75 g) crumbled Cotija cheese, finely diced ¼ cup (40 g) red onion (optional), and ¼ cup (10 g) chopped cilantro or parsley. Pour the avocado dressing over the mixture and toss gently to coat everything evenly. Taste and adjust seasoning with salt, pepper, or extra lime juice if needed.
  5. Cover the salad and refrigerate for at least 15 minutes to let the flavors meld. Serve cool or at room temperature. Garnish with extra Cotija or fresh herbs if desired.

Notes

Rinse pasta under cold water to stop cooking and cool it for the salad. Mash avocado to preferred texture; a quick blitz in a food processor can be used for a smoother dressing. Sauté corn for extra smoky flavor. Add fresh herbs just before serving for brightness. Dressing can be loosened with a splash of water or more olive oil if too thick. Store leftovers in an airtight container in the fridge for up to 2 days; avoid freezing.

Nutrition

Keywords: avocado pasta salad, creamy avocado salad, sweet corn salad, Cotija cheese salad, summer salad, easy pasta salad, healthy pasta salad

Find it online: https://sofiaspice.com/fresh-creamy-avocado-pasta-salad-recipe-with-sweet-corn-and-cotija-perfect-for-summer/