Corn and Avocado Pasta Salad
Rated 5.0 stars by 1 users
Category
Side Dishes
Servings
8
Cook Time
10 minutes
This recipe is wonderful during corn season; however frozen corn can be substituted for the fresh. An easy summer salad that can sit out as it is best served warm.
Author:CanCooker
Ingredients
-
1 box (16 oz) Penne Pasta
-
1 cup fresh basil, roughly chopped
-
1 ½ cup sharp cheddar cheese, ¼ -½ inch cubes
-
½ cup extra virgin olive oil
-
1/3 cup grated parmesan cheese
-
2 ½ tbsp fresh lemon juice
-
3 scallions, white and green parts, sliced
- ½ tsp crushed red pepper flakes
- 5 ears steamed fresh corn on the cobb, kernels removed from the cobb
-
2 ½ cups cherry tomatoes, halved
-
1-2 avocados, diced
Things You Need
Sale
Directions
Prepare pasta according to package directions in any CanCooker on a medium heat source. Remove from heat, drain and set aside in a colander.
- Meanwhile add basil, olive oil, cheddar cheese, parmesan cheese, lemon juice, sliced scallions, crushed red pepper flakes, salt and pepper to a large serving bowl, mix together.
- Add the warm pasta to serving bowl and mix well to combine. Add the corn and tomatoes to bowl tossing to combine. Top the pasta with the diced avocado, season with freshly cracked pepper.