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Avocado, Blueberry, Charred Corn Pasta Salad with Zucchini Noodles

The perfect summer pasta salad made from spaghetti noodles and zucchini noodles! Topped with avocado, blueberries, charred corn, and feta!
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes

Ingredients

  • 3-4 Tablespoons Cilantro Lime Vinaigrette
  • 1/2 Pound Cooked Spaghetti Noodles
  • 6 Ounces Raw Zucchini Noodles
  • 2 Ears of Corn shucked
  • 1 Avocado diced
  • 6 Ounces Fresh Blueberries
  • 3-4 Tablespoons Feta Cheese Crumbles

Instructions

  1. Add the zucchini noodles and spaghetti noodles to a large serving bowl.
  2. Toss the noodles together with 3 tablespoons of the vinaigrette. Add more if you desire.
  3. Shuck the ears of corn and either place on the grill over high heat until slight charring appears or place corn over an open burner on the stovetop until some of the kernels char. Stand the cob on one end. Use a knife to cut vertically down the side of the ear of corn to remove all kernels.
  4. Add about 3/4 the blueberries, 3/4 the diced avocado, and 3/4 the corn to the dressed noodles. Toss to combine. Top with remaining blueberries, avocado, and corn.
  5. Sprinkle feta on top along with a dash of fresh ground black pepper and then serve.
  6. Can be stored in an airtight container in the refrigerator for up to three days. It is best if you let the salad come to room temperature before serving.