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Corn avocado pasta salad

  • 500 g Dry Pasta Shells
  • Vinaigrette
    • 2 Limes, zested and juiced
    • 75 g Olive Oil
    • 3/4 t Medium-Grain Salt
    • 1/4 t Black Peppercorn, ground
  • 1 Onion, minced
  • 200 g Corn Kernels
  • 2 Avocados, chopped
  • 120 g Fresh Mozzarella, pearls or cubes
  • Fresh Coriander Leaves, chopped
  1. Make vinaigrette. Combine vinaigrette ingredients in a sealable jar. Shake vigorously to emulsify.
  2. Cook pasta per package directions in heavily salted water.
  3. Parboil onion. Put onion in a colander. Drain pasta over the onion through the colander.
  4. Mix pasta, onion, vinaigrette, and corn kernels.
  5. Cool to room temperature, partially covered, stirring occassionally.
  6. Taste, correcting seasoning as desired.
  7. Combine. Mix in avocados, mozzarella, and coriander.

  1. Catalano, Patty. "Corn and Avocado Pasta Salad with Cilantro and Lime." The Kitchn. 13 October 2021. ↩