Corn, Tomato, and Avocado Pasta Salad Recipe
This Corn, Tomato, and Avocado Pasta Salad is a vibrant and refreshing dish perfect for warm weather or as a light meal. Featuring al dente pasta tossed with fresh basil, sharp cheddar, tangy parmesan, and a hint of lemon juice, it’s loaded with sweet grilled corn, juicy cherry tomatoes, and creamy avocado. The combination of flavors and textures creates a delicious, colorful salad that’s easy to prepare in just 25 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pasta and Cheese
- 1 pound short cut pasta
- 1 cup fresh basil, roughly chopped
- 1 cup cubed sharp cheddar cheese
- 1/4 cup grated parmesan, manchego, or pecorino cheese
Dressing and Seasonings
- 1/3 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh chopped chives
- 1 pinch crushed red pepper flakes
- 1 pinch kosher salt
- 1 pinch black pepper
Vegetables
- 4 ears grilled or steamed corn, kernels removed from the cobb
- 2 cups cherry tomatoes, halved
- 1 avocado, diced
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta well.
- Prepare the dressing: While the pasta cooks, combine the fresh basil, extra virgin olive oil, cubed sharp cheddar cheese, grated parmesan (or manchego/pecorino), fresh lemon juice, chopped chives, crushed red pepper flakes, kosher salt, and black pepper in a large serving bowl. Stir these ingredients to blend the flavors.
- Toss pasta with dressing: Add the hot, drained pasta directly to the bowl with the dressing and toss vigorously so that the pasta evenly absorbs the flavors and the cheese starts to melt slightly.
- Add vegetables: Gently fold in the corn kernels and halved cherry tomatoes, mixing to combine all ingredients well.
- Finish with avocado and seasoning: Top the salad with diced avocado. Adjust seasoning with freshly cracked black pepper and additional salt if needed. Serve immediately for best texture and flavor.
Notes
- For best flavor, use fresh basil and freshly squeezed lemon juice.
- Grilled corn adds a smoky sweetness, but steamed corn works well too.
- To keep avocado from browning, prepare it last and toss just before serving.
- This salad can be served chilled or at room temperature.
- Leftovers can be refrigerated for up to 1 day, but avocado may brown over time.
