Description
Experience the vibrant flavors of summer with this refreshing Street Corn Pasta Salad featuring Cilantro Pesto and Goat Cheese. This delightful dish perfectly blends the sweetness of grilled corn, fresh vegetables, and creamy goat cheese, all enveloped in a zesty cilantro pesto. Ideal for picnics, barbecues, or light lunches, this pasta salad not only satisfies your taste buds but also makes excellent use of seasonal corn. With easy preparation steps and versatile serving options, it’s a guaranteed crowd-pleaser that you can enjoy any day of the week.
Ingredients
Scale
- 2 large ears of corn
- 8 ounces bow tie pasta
- 1 red bell pepper
- ½ avocado
- ⅓ cup goat cheese crumbles
- 1 cup cilantro leaves
- Lime juice
- Garlic
- Jalapeño
- Olive oil or avocado oil
- Chili powder
- Cumin
Instructions
- Preheat the grill to high heat. Drizzle cleaned corn with oil and season with chili powder, cumin, salt, and pepper. Grill until charred (about 10 minutes). Allow to cool before cutting kernels off the cob.
- Boil water in a pot and cook pasta according to package instructions until al dente. Drain and rinse with cool water.
- In a food processor, blend cilantro leaves, cashews, lime juice, garlic, jalapeño, olive oil, salt, and pepper until smooth.
- Combine pesto with cooled pasta in a large bowl. Gently fold in grilled corn kernels along with diced bell pepper, avocado cubes, goat cheese crumbles, and diced red onion.
- Serve immediately or chill before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 15mg