Corn, Avocado, Tomato Pasta Salad

This delicious corn, avocado, tomato pasta salad recipe has all the flavors of summer.

Corn, Avocado, Tomato Pasta Salad

This summer inspired pasta salad is a yummy salad recipe perfect for hot summer days, backyard BBQs, parties, and even a delish lunch option. This pasta salad is so easy to make it will become one of your go-to recipes.

More favorite summer recipes to make:

• Bacon Asparagus Pasta Salad
• Coca Cola Baked Beans

What type of pasta should I use?

You can use your favorite brand of pasta or type of pasta for this salad, I used pasta shells.

Should I use fresh, frozen, or canned corn for this pasta salad?

I used fresh corn for this pasta salad. However you can use frozen or canned if you prefer.

How do I store this pasta salad?

Keep this salad chilled in the refrigerator in an airtight container for up to 2 days.

Summer Pasta Salad Ingredients

• pasta shells
• corn
• red bell pepper
• red onion
• avocado
• cherry tomatoes
• fresh basil
• parmesan cheese
• olive oil
• apple cider vinegar
• salt  & pepper

How to make corn, avocado, tomato pasta salad

Begin by cooking the pasta according to the package instructions.

Next prepare the fresh corn and remove it from the cob. 

Then finely chop the red bell pepper, red onion, avocado, tomatoes, and parmesan cheese.

Grab a separate bowl and whisk together the olive oil, apple cider vinegar and a dash of salt & pepper.

Once pasta is finished cooking, mix in the chopped ingredients.

Add in the vinaigrette mixture and toss.

Finally top with fresh basil. Refrigerate until chilled and ready to serve.

Corn Pasta Salad

Prep Time: 10 minutes

Servings: 6

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What You Need

• 8 ounces pasta shells
• 1 1/2 cups fresh corn or 15 ounces canned corn
• 1/2 red bell pepper
• 1 cup red onion
• 1 avocado
• 1/2 cup cherry tomatoes
• 2 tbsp fresh basil
• 1/4 cup parmesan cheese chunks
• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• salt + pepper to taste

Directions

1. Begin by cooking the pasta according to the package instructions.

2. Next prepare the fresh corn and remove it from the cob.

3. Then finely chop the red bell pepper, red onion, avocado, tomatoes, and parmesan cheese.

4. Grab a separate bowl and whisk together the olive oil, apple cider vinegar and a dash of salt & pepper.

5. Once pasta is finished cooking, mix in the chopped ingredients.

6. Add in the vinaigrette mixture and toss.

7. Finally top with fresh basil. Refrigerate until chilled and ready to serve.