Corn pasta salad with tomato and avocado
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
6 people
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Course
Side Dish, Main Course, Salad
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Cuisine
South American, American, Ecuadorian
Corn pasta salad with tomato and avocado
Description
Corn pasta salad with tomato and avocado involves cooking pasta and corn kernels together then draining and cooling them before mixing with a dressing made of lemon juice, Dijon mustard, olive oil, salt, and pepper. Fresh diced tomatoes, red onions, and chopped cilantro contribute brightness and texture, while finely diced jalapeño adds optional mild heat. The dressing coats the ingredients evenly, binding the flavors.
Avocado is added immediately before serving to retain its creamy texture and avoid browning. The salad can be enjoyed right away or refrigerated and served cold later, making it practical for meal prep or outdoor meals. Corn kernels add natural sweetness and a slight crunch, complementing the soft pasta and creamy avocado.
This pasta salad pairs well with grilled meats or as a light vegetarian option. It balances tangy, sweet, and fresh notes with a mild kick if jalapeño is included, creating a refreshing accompaniment for warm weather.
Ingredients
- 1 pasta 450-500grams - any shape you prefer, pack
- 1 lb. corn kernels can use fresh or frozen
- lemon juice of 1 large
- 1 tablespoon mustard Dijon style
- 4 tablespoons of oil
- 2 tomato large, diced - can also replace with sliced cherry tomatoes
- ½ red onion diced
- 2 tablespoons cilantro chopped, or use parsley/basil/dill
- 1 jalapeño seeds/veins removed and finely diced – optional (replace with bell pepper or omit for non-spicy version)
- 1-2 avocado pits removed and peeled, diced or sliced
- salt to taste
- black pepper to taste
Instructions
- Cook the pastas according to the package instructions. You can add the corn kernels during the last 4-5 minutes of cooking the pasta.
- Drain the pasta and the corn. Let it cool down a bit.
- Mix the lemon juice, mustard, olive oil, salt and pepper in a small bowl or jar.
- Transfer the pasta and corn to a large salad bowl. Add the diced tomatoes, diced red onions, diced hot or sweet peppers, and chopped cilantro.
- Add the salad dressing and mix well.
- If serving immediately add in the avocado. If not refrigerate the corn pasta salad and mix in the avocado right before serving.
User Reviews
Overall Rating
4.9
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