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4.9 from 231 votes

Corn pasta salad with tomato and avocado

Recipe for a quick and easy corn pasta salad with tomato and avocado, with a simple lemon mustard olive dressing. This refreshing vegetable pasta salad is refreshing and delicious.

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

Ingredients

  • 1 pack of pasta 450-500grams – any shape you prefer
  • 1 lb. of corn kernels can use fresh or frozen
  • Juice of 1 large lemon
  • 1 tablespoon of Dijon style mustard
  • 4 tablespoons of oil
  • 2 tomatoes large, diced – can also replace with sliced cherry tomatoes
  • ½ red onion diced
  • 2 tablespoons of chopped cilantro – can also 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 avocados pits removed and peeled, diced or sliced
  • Salt/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.