Description
A zesty gluten-free pasta salad featuring grilled corn, ripe tomatoes, avocado, and fresh basil, tossed with a vibrant chili-lime dressing. Quick to assemble and perfect for a refreshing lunch.
Ingredients
8 oz brown rice gluten free rotini
2 ears sweet corn, shucked
1/2 pint cherry or grape tomatoes, halved
1 avocado, chopped
1/4 small red onion, minced
3 tablespoons fresh basil, chopped
6 tablespoons extra virgin olive oil
1/4 cup fresh lime juice (about 2 limes)
1 tablespoon honey
1/2 teaspoon chili powder
Salt and pepper to taste
Instructions
Cook pasta in salted boiling water until al dente
Drain and rinse pasta with cold water
Grill corn on medium-high heat 6-8 minutes, rotating
Slice corn kernels from cobs
Combine lime juice, olive oil, honey, chili powder, salt, and pepper in a jar; shake to blend
In a large bowl, combine cooled pasta, corn, tomatoes, avocado, red onion, and basil
Whisk dressing and pour over salad; toss to coat
Chill for 10-15 minutes before serving
Notes
Dressing can be prepared up to 24 hours in advance
Substitute gluten-free pasta as needed
Add cheese if dietary restrictions allow
Lime juice can be replaced with bottled if fresh is unavailable
- Prep Time: 15
- Cook Time: 10
- Category: Lunch
- Method: Salad/Tossing
- Cuisine: American