Corn, Tomato, and Avocado Pasta Salad

Name: Corn, Tomato, and Avocado Pasta Salad
Total time: 25 min
Yield: 6 servings
Cuisine: Indonesian
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 peppers flakes; 1 pinch (each) kosher salt and pepper; 4 ears grilled or steamed corn, kernels removed from the cobb; 2 cups cherry tomatoes, halved; 1 avocado, diced

The perfect quick fix salad that's almost no cook and comes together in minutes. Grab your favorite pasta, fresh cherry tomatoes, sweet corn, basil, cheddar cheese, and an avocado...toss it all together, and done...summery, healthy, and so good!

⏱️ 25 min 🔪 Prep: 15 min 🔥 Cook: 10 min 📊 Medium 👁️ 18 views

👨‍🍳 Start Cooking

Foto: Half Baked Harvest

Ingredients

6 servings

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 peppers flakes
1 pinch (each) kosher salt and pepper
4 ears grilled or steamed corn, kernels removed from the cobb
2 cups cherry tomatoes, halved
1 avocado, diced

Steps

1. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.2. Meanwhile, add the basil, olive oil, cheddar, parmesan, lemon juice, chives, and a pinch each of crushed red pepper flakes, salt, and pepper to a large serving bowl. Add the hot pasta and toss vigorously to combine. 3. Add the corn, and tomatoes, tossing to combine. Top the pasta with avocado. Season with freshly cracked pepper and salt.