Corn Pasta Salad Refreshing and Simple Recipe Guide

Ingredients

• 2 cups whole wheat pasta (penne or fusilli)
• 1 cup fresh corn kernels (or canned, drained)
• 1 unit red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 0.5 unit red onion, finely chopped
• 0.25 cup fresh cilantro, chopped
• 1 unit avocado, diced
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• to taste unit salt and pepper

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop cooking.
2. Prep Veggies: While the pasta cooks, prepare the corn, bell pepper, cherry tomatoes, red onion, cilantro, and avocado.
3. Combine Ingredients: In a large mixing bowl, add the cooked pasta, corn, red bell pepper, cherry tomatoes, and red onion. Gently fold in the diced avocado and cilantro.
4. Make the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, garlic powder, cumin, salt, and pepper until well combined.
5. Mix It Up: Pour the dressing over the pasta and vegetable mixture. Toss gently until everything is coated evenly.
6. Taste and Adjust: Check for seasoning and add additional salt and pepper if needed.
7. Chill and Serve: Cover the salad with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature.