Grilled Corn Avocado Pasta Salad

Grilled Corn Avocado Pasta Salad brings smoky summer flavor, creamy texture, and plenty of fresh color to every bite. Sweet corn develops lightly charred edges on the grill, while ripe avocado adds richness without making the salad feel heavy. Juicy tomatoes, red onion, feta, and fresh herbs keep everything bright and balanced.

A smoky honey-lime vinaigrette ties the salad together with citrus, garlic, and just enough sweetness. Meanwhile, toasted pepitas add a satisfying crunch that makes this pasta salad feel a little more special.

Serve it alongside grilled chicken, burgers, seafood, or anything coming off the barbecue. It is also filling enough for a simple lunch. The salad travels well when the avocado and pepitas are added shortly before serving, making it a dependable choice for picnics, cookouts, and relaxed summer dinners.

Recipe Yield: 8 servings

INGREDIENTS

12 oz rotini pasta
4 ears fresh sweet corn, husked
1/3 cup finely chopped red onion
1 1/2 cups cherry tomatoes, halved
2 medium ripe but firm avocados, cut into 3/4-inch cubes
1/2 cup crumbled feta cheese
1 small garlic clove, finely grated
1/2 cup plus 1 tbsp extra-virgin olive oil, divided
3 tbsp fresh lime juice
2 tsp red wine vinegar
2 tsp honey
1 tsp Dijon mustard
1 tsp finely grated lime zest
1/2 tsp smoked paprika
1/4 tsp ground cumin
1 tbsp plus 1 tsp kosher salt, divided
1/2 tsp freshly ground black pepper, divided
3 tbsp chopped fresh cilantro
2 tbsp thinly sliced fresh basil
1/3 cup roasted pepitas, divided

INSTRUCTIONS

1. Make the dressing:
Whisk 1/2 cup olive oil, lime juice, vinegar, honey, Dijon, lime zest, garlic, smoked paprika, cumin, 3/4 tsp salt, and 1/4 tsp pepper. Stir in the red onion and let stand while preparing the corn and pasta.

2. Grill the corn:
Preheat the grill or grill pan to medium-high. Brush the corn with the remaining 1 tbsp oil and season with 1/4 tsp salt and the remaining pepper. Grill for 10–12 minutes, turning every 2–3 minutes, until tender with lightly charred spots. Cool slightly, then cut the kernels from the cobs.

3. Cook the pasta:
Meanwhile, bring 4 quarts water and the remaining 1 tbsp salt to a boil. Cook the pasta until al dente according to package directions. Drain well without rinsing, then toss immediately with 1/4 cup dressing. Let cool for 15 minutes, stirring once.

4. Assemble the salad:
Add the grilled corn, tomatoes, feta, cilantro, basil, and remaining dressing to the pasta. Toss gently and let stand for 10 minutes so the flavors can settle.

5. Finish and serve:
Gently fold in the avocado and half the pepitas. Taste and adjust the seasoning, then sprinkle with the remaining pepitas. Serve at room temperature or lightly chilled.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Dress the pasta while it is warm. Tossing the freshly drained pasta with a little vinaigrette helps it absorb flavor instead of tasting coated only on the surface.
• Use firm-ripe avocados. They should yield slightly when pressed but remain firm enough to hold their shape when folded into the pasta salad.
• Add the finishing ingredients last. For the best texture, gently fold in the avocado and sprinkle on the pepitas shortly before serving. This keeps them creamy and crunchy instead of soft.