Why make this recipe
Corn, Tomato, and Avocado Pasta Salad is a wonderful dish for many reasons. First, it is colorful and fresh, making it visually appealing and perfect for any gathering. The combination of sweet corn, juicy tomatoes, and creamy avocado creates a delightful mix of flavors and textures. This pasta salad shines during the warmer months when fresh vegetables are at their best, but it tastes great year-round. Moreover, this dish is highly versatile. You can serve it as a side or a main dish, making it a fantastic option for everything from picnics to potlucks.
Another great reason to make this pasta salad is its simplicity. With straightforward ingredients and easy directions, even novice cooks can successfully whip this up with minimal effort. Additionally, this recipe allows for quick preparation and minimal clean-up, making it a hassle-free choice for busy days. The healthy ingredients in this salad provide vitamins and nutrients, helping you feel great after every bite.
How to make Corn, Tomato, and Avocado Pasta Salad
Making Corn, Tomato, and Avocado Pasta Salad is a simple and enjoyable process. Just follow these easy steps, and you’ll have a delightful dish ready in no time.
Ingredients
To make this dish, you will need:
- 1 pound short cut pasta
- 1 cup fresh basil, roughly chopped
- 1 cup cubed sharp cheddar cheese
- 1/3 cup extra virgin olive oil
- 1/4 cup grated parmesan, manchego, or pecorino cheese
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh chopped chives
- 1 pinch crushed red pepper flakes
- 1 pinch each of kosher salt and pepper
- 4 ears grilled or steamed corn, kernels removed from the cob
- 2 cups cherry tomatoes, halved
- 1 avocado, diced
Directions
- Cook the Pasta: Start by bringing a large pot of salted water to a boil. Once it’s boiling, add your short cut pasta. Cook until it is al dente, following the package directions for timing. After cooking, drain the pasta and set it aside.
- Prepare the Dressing: While the pasta is cooking, you can make the dressing. In a large serving bowl, combine the chopped basil, extra virgin olive oil, cubed cheddar cheese, grated cheese (your choice), fresh lemon juice, chopped chives, and a pinch of crushed red pepper flakes, salt, and pepper.
- Combine the Ingredients: Add the hot drained pasta to the bowl with the dressing. Toss everything together vigorously. This helps the pasta soak up all those delicious flavors.
- Add the Vegetables: Next, toss in the corn kernels and halved cherry tomatoes. Gently mix until everything is well combined. Finally, add the diced avocado on top. Give it a gentle mix to keep the avocado in nice pieces. Season with freshly cracked pepper and additional salt if needed.
How to serve Corn, Tomato, and Avocado Pasta Salad
Corn, Tomato, and Avocado Pasta Salad can be served immediately or allowed to chill in the fridge for a bit, which allows the flavors to meld together even more. Serve it in a large bowl for a family-style meal or individual portions for potlucks or picnics. This salad pairs wonderfully with grilled meats, or you can enjoy it on its own as a refreshing meal. It’s also great for lunch, so pack any leftovers for a quick meal during the week.
How to store Corn, Tomato, and Avocado Pasta Salad
If you have leftovers or made this pasta salad ahead of time, storing it properly is essential for keeping it fresh. Store the salad in an airtight container in the refrigerator. It is best enjoyed within 2-3 days. The avocado may brown slightly, but the flavors will still be delicious. If you are preparing in advance, you might consider adding the avocado just before serving, as it tends to brown quickly.
Tips to make Corn, Tomato, and Avocado Pasta Salad
- Choose Good-Quality Ingredients: Since this salad relies on fresh ingredients, using the best you can find is crucial. Look for ripe avocados, sweet corn, and vibrant tomatoes.
- Customize It: Feel free to add other ingredients you enjoy. Ingredients like black olives, red onion, or different cheese varieties can enhance flavor and texture.
- Make It Ahead: Preparing this salad a few hours ahead not only saves time but can enhance the flavors as they meld together.
- Dress It Up: If you prefer a bit of tanginess, consider adding a splash of vinegar to the dressing or tossing in some feta cheese.
Variation
There are many ways to mix things up with Corn, Tomato, and Avocado Pasta Salad. You might try using quinoa instead of pasta for a gluten-free option. Additionally, you can replace the cherry tomatoes with diced bell peppers for added crunch and sweetness. If you’re a fan of beans, adding black beans or chickpeas can provide extra protein and substance. Experimenting with different herbs like cilantro or parsley can also change the flavor profile to your liking.
FAQs
1. Can I use frozen corn instead of fresh?
Yes, you can use frozen corn! Just make sure to thaw and drain it before adding it to the salad.
2. How long does the salad last in the fridge?
The salad is best eaten within 2-3 days when stored in an airtight container in the fridge. The avocado may brown, but the flavor will still be good.
3. Can I make this pasta salad vegan?
Yes, you can make it vegan by omitting the cheese or substituting with vegan cheese options. Use a plant-based pasta if you prefer.
4. What kind of pasta works best?
Short cut pasta, like rotini or penne, works well for this salad. However, any pasta type you enjoy will be perfect!
5. Is this dish suitable for meal prep?
Absolutely! It’s a great meal prep option for lunches throughout the week. Just remember to keep the avocado separate until serving to maintain its freshness.
Corn, Tomato, and Avocado Pasta Salad
A colorful and fresh pasta salad featuring sweet corn, juicy tomatoes, and creamy avocado, perfect for gatherings or as a light meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 pound short cut pasta
- 1 cup fresh basil, roughly chopped
- 1 cup cubed sharp cheddar cheese
- 1/3 cup extra virgin olive oil
- 1/4 cup grated parmesan, manchego, or pecorino cheese
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh chopped chives
- 1 pinch crushed red pepper flakes
- 1 pinch each of kosher salt and pepper
- 4 ears grilled or steamed corn, kernels removed from the cob
- 2 cups cherry tomatoes, halved
- 1 avocado, diced
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add your short cut pasta and cook until al dente, following package instructions. Drain and set aside.
- Prepare the Dressing: In a large serving bowl, combine chopped basil, extra virgin olive oil, cubed cheddar cheese, grated cheese, fresh lemon juice, chopped chives, crushed red pepper flakes, salt, and pepper.
- Combine the Ingredients: Add the hot drained pasta to the bowl with the dressing and toss together vigorously to soak up the flavors.
- Add the Vegetables: Toss in the corn kernels and halved cherry tomatoes, mixing gently. Finally, add the diced avocado on top and give a gentle mix. Season with freshly cracked pepper and additional salt if needed.
Notes
For best results, store in an airtight container and enjoy within 2-3 days. Add avocado just before serving to prevent browning.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg
Keywords: pasta salad, corn salad, avocado salad, summer dish, picnic food, vegetarian recipe