Corn, Tomato, and Avocado Pasta Salad

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  • 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


  1. 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. 



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