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Corn pasta salad with tomato and avocado
4.9 from 231 votes

Corn pasta salad with tomato and avocado

Corn pasta salad with tomato and avocado blends cooked pasta and tender corn kernels tossed with a tangy lemon and mustard dressing. Diced tomatoes, red onion, cilantro, and optional jalapeño add layers of fresh flavor while avocado is added just before serving for creaminess. The salad can be served chilled or at room temperature and works well as a side dish for summer meals or casual gatherings.

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 people
Course: Side Dish, Main Course, Salad
Cuisine: South American, American, Ecuadorian

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

    Cup of Yum
  1. Cook the pastas according to the package instructions. You can add the corn kernels during the last 4-5 minutes of cooking the pasta.
  2. Drain the pasta and the corn. Let it cool down a bit.
  3. Mix the lemon juice, mustard, olive oil, salt and pepper in a small bowl or jar.
  4. 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.
  5. Add the salad dressing and mix well.
  6. If serving immediately add in the avocado. If not refrigerate the corn pasta salad and mix in the avocado right before serving.