Makaroni Rangi (ماکارونی رنگی) — Vibrant Persian-Style Pasta Salad

• 340 gShaped pasta (fusilli or farfalle) (uncooked)
• 12 gSalt (for salting pasta water (about 2 tsp))
• 150 gGreen bell pepper (diced into 8 mm pieces (about 1 medium))
• 150 gRed bell pepper (diced into 8 mm pieces (about 1 medium))
• 30 mlOlive oil (for sautéing (2 tbsp))
• 165 gSweet corn kernels (drained if canned (about 1 cup))
• 200 gCherry tomatoes (halved)
• 200 gAvocado (diced into 1 cm cubes (about 1 large), added at the end)
• 12 gGarlic (finely grated or minced (about 3 cloves))
• 60 mlLime juice (freshly squeezed (1/4 cup))
• 1 gBlack pepper (freshly ground (1/2 tsp))

Instructions

1. 1

   Bring a large pot of water to a rolling boil (about 4 liters). Add 12 g salt, then add the pasta. Cook to al dente according to the package time, usually 9–11 minutes, stirring twice in the first 2 minutes to prevent sticking. Reserve 60 ml pasta water, then drain well.

2. 2

   Spread the drained pasta on a wide tray or large bowl to cool for 10 minutes so it stays springy. If it looks dry, toss with 1–2 teaspoons of olive oil from the dressing amount (not extra) to prevent clumping. Cooling slightly helps the vegetables stay crisp and the avocado hold its shape.

3. 3

   Heat 30 ml olive oil in a skillet over medium-high heat (about 190°C surface temperature) for 1 minute. Add the diced green and red bell peppers and sauté for 4–5 minutes until glossy and slightly softened but still crisp. Add the corn and cook 1 minute more, then transfer to a plate to cool for 5 minutes.

4. 4

   Make the dressing in a small bowl: whisk together the grated garlic, 60 ml lime juice, 60 ml extra-virgin olive oil, 6 g salt, and 1 g black pepper for 30–45 seconds until lightly emulsified. Taste and adjust with an extra 5–10 ml lime juice or a small pinch of salt if needed.

5. 5

   Assemble the salad in a large mixing bowl: add the cooled pasta, sautéed peppers and corn, and halved cherry tomatoes. Pour in about 3/4 of the dressing and toss for 20–30 seconds. If the salad seems tight, loosen with 15–30 ml reserved pasta water, then toss again until evenly coated.

6. 6

   Add the diced avocado last to keep it creamy and intact. Drizzle the remaining dressing over the top and fold gently with a spatula for 15–20 seconds. Rest the salad 10 minutes at room temperature so flavors settle, then taste and adjust seasoning with additional salt or black pepper before serving.