This last weekend was probably one of the nicest we have had in any Memorial Day that I can remember. Perfect weather, burgers, and good vino was only trumped by watching the kids play together outside. We had family over for a BBQ on Monday and I made this pasta salad that I tried to make edible for everyone at the table (toddler, baby, dairy allergy, egg allergy) and it was enjoyed by all. This is a slightly different version of this orzo salad that is one of my previous food blogs highest hit recipes. I simply adjusted by not adding scallion, changing to a baby finger food friendly pasta shape, and sweetened it up the dressing. I recommend some heat if you like it, simple add in some chopped jalapeno or season with green Tabasco.
Corn & Avocado Pasta Salad with Honey Lime Vinaigrette
serves 8
1 lb elbow pasta (any shape will really do)
olive oil (1 tablespoon and 1/3 cup)
1 cup fresh corn (from two ears, sub frozen if necessary)
1/2 cup lime juice
2 garlic cloves, minced
1 1/2 teaspoon honey
4 avocados
1 bunch cilantro, chopped
Cook pasta according to package, drain and rinse with cold water. Set aside.
Meanwhile, in a pan, heat 1 tablespoon olive oil over medium high heat. Add corn and cook just until it starts to brown and char a bit. Remove from heat.
In a small bowl, whisk together the lime juice, 1/3 cup olive oil, garlic, and honey. Season well and to taste with salt and pepper.
Dice the avocados into cubes and add to a large serving bowl. Pour over some of the dressing and toss gently to keep them from turning brown. Add in the pasta, corn, and cilantro. Dress the salad to taste and toss gently until well combined. Serve cold or at room temperature.
Enjoy!
xo
Erin
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