Corn, Tomato, and Avocado Pasta Salad
This pasta salad is a quick, delicious blend of fresh corn, cherry tomatoes, basil, and creamy avocado, topped with cheddar cheese.
Ingredients
- 1 pound short cut pasta
- 1 cup fresh basil roughly chopped
- 1 cup sharp cheddar cheese cubed
- ⅓ cup extra virgin olive oil
- ¼ cup grated parmesan, manchego, or pecorino cheese
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh chopped chives
- 1 pinch crushed red peppers flakes
- 1 pinch kosher salt
- 1 pinch black pepper
- 4 ears grilled or steamed corn kernels removed from the cob
- 2 cups cherry tomatoes halved
- 1 avocado diced
Instructions
- Bring a large pot of salted water to a boil and add the pasta. Boil until the noodles are al dente following the package timing, then drain. Keeping the pasta warm helps the cheese melt in the next step.
- In a large bowl, combine basil, olive oil, cheddar, parmesan, lemon juice, chives, red pepper flakes, salt, and pepper. Add the hot pasta and toss vigorously so the steaming noodles melt the cheese and coat each piece.
- Add corn and cherry tomatoes to the bowl and toss gently to coat them in the basil-cheese mixture. Top with diced avocado and finish with a crack of pepper and a pinch of salt.
Notes
- If cheddar cheese isn’t melting toss pasta with 1 cup cheddar cheese and 1 cup basil while still steaming after draining.
- If avocado browns add avocado only before serving to prevent discoloration.
- If corn feels too firm add kernels to boiling pasta water for a few minutes before draining to soften.
- If salad feels cold serve immediately after tossing so pasta heat keeps salad warm.
- If storing for meals refrigerate salad without avocado and add avocado the day you serve.