Fresh
Gluten-Free Fusilli Corn & Avocado Salad
A gluten-free pasta salad that eats like lunch, not a side dish. Charred corn, avocado, lime and coriander give the fusilli freshness and enough body to pack for later.
Ingredients
- 300 g Cibo di Italia Gluten-Free Fusilli
- 2 pieces corn cobs — or 250g frozen corn
- 1 piece avocado — diced
- 1 piece red pepper — diced
- 1 piece small cucumber — diced
- 1 piece lime — zest and 2 tbsp juice
- 4 tbsp olive oil
- 1 tsp honey
- 1 piece small handful coriander — chopped
- to taste salt and black pepper
Method
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Step 1. Cook the gluten-free fusilli in salted boiling water for 6 minutes. Drain carefully and rinse briefly under cool water.
6 min
-
Step 2. Toss the fusilli with 1 tbsp olive oil and spread on a tray to cool without sticking.
2 min
-
Step 3. Char the corn in a dry pan for 4 minutes, turning until browned in spots. Slice the kernels from the cobs.
4 min
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Step 4. Whisk lime zest, lime juice, olive oil, honey, salt and pepper in a large bowl.
1 min
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Step 5. Add the fusilli, corn, avocado, red pepper, cucumber and coriander. Fold gently so the pasta keeps its shape.
2 min
-
Step 6. Rest for 10 minutes before serving, or chill for lunchboxes.
10 min
Goes well with
Lime and mint cooler.
Grilled halloumi or spiced chickpeas.
Mango cubes with yoghurt.
Questions cooks ask
Can I make this gluten-free fusilli salad ahead?
Yes. Make it up to one day ahead and fold in the avocado just before serving so it stays fresh.
How do I stop gluten-free fusilli sticking in salad?
Drain it carefully, rinse briefly under cool water, then toss with olive oil before adding the dressing.
Can I use frozen corn?
Yes. Cook it in a dry pan until browned in spots, then cool it before mixing into the salad.
Nutrition
Scaled to your servings
- 720kcalCalories36%
- 95.2gCarbohydrate37%
- 21.2gProtein42%
- 31.3gFat45%
The pasta we used
Cibo di Italia Fusilli
300g · Cooks in 6–7 minutes · Serves ~3
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