Ingredients
Scale
For the pasta salad:
- 8 oz orecchiette, or short cut pasta of choice
- 2 ears of corn, husked
- 1 cup cherry tomatoes, halved
- ½ cup black beans, rinsed and drained
- ¼ cup red onion, diced
- 2 tablespoons cilantro, chopped
- Olive oil
For the dressing:
- ¾ cup avocado, about 1 ripe avocado or 150g
- ¼ cup sour cream
- Zest of 2 limes
- 3 tablespoons fresh lime juice, about the juice of 2 limes
- 1 tablespoon honey
- 1 garlic clove
- 1 jalapeño, seeded and deveined
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup fresh cilantro
Instructions
- Preheat a grill or grill pan over medium high heat.
- Drizzle 2 ears of corn with olive oil and season with kosher salt and black pepper. Grill the corn, turning occasionally, until lightly charred on all sides. Once cool enough to handle, cut the corn kernels off the cob.
- Bring a large pot of water to a boil, heavily salt it, and cook your pasta according to package directions until tender. Drain and rinse under cold water.
- In a blender or food processor, combine ¾ cup avocado, ¼ cup sour cream, zest of 2 limes, 3 tablespoons lime juice, 1 tablespoon honey, 1 garlic clove, 1 jalapeño, 1 teaspoon kosher salt, ¼ teaspoon black pepper, and ¼ cup cilantro. Blend until smooth and creamy.
- In a large bowl, combine the pasta, corn, cherry tomatoes, black beans, red onion, and 2 tablespoons chopped cilantro.
- Pour the dressing over the salad and toss until evenly coated.
- Finish with extra lime juice. Chill for 30 minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Side Dishes
- Method: Grilling