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Corn, Tomato, and Avocado Pasta Salad

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A colorful and fresh pasta salad featuring sweet corn, juicy tomatoes, and creamy avocado, perfect for gatherings or as a light meal.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. Combine the Ingredients: Add the hot drained pasta to the bowl with the dressing and toss together vigorously to soak up the flavors.
  4. 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

Keywords: pasta salad, corn salad, avocado salad, summer dish, picnic food, vegetarian recipe

Find it online: https://alexandrarecipes.com/corn-tomato-avocado-pasta-salad/