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The Best Summer Avocado and Corn Pasta Salad

March 6, 2021
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Filled with perfectly charred corn, creamy avocado, and all the delicious Summer veggies, this Everyday Avocado and Corn Pasta Salad is being made on repeat!

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Here in Virginia, the weather is finally starting to look better. I mean, today it’s 43 degrees, but at least it’s sunny?? Still, it’s supposed to hit the 70s by the end of the week, so I’m already in full on Spring mode…which, to me, is basically just a season in preparation for Summer. And, let me tell you, Summer cannot come fast enough this year. 

To celebrate the sunshine today, I knew I had to whip up my famous pasta salad. Like, for real, I ate this Everyday Avocado and Corn Pasta Salad everyday last Summer. It’s basically a compilation of all of my favorite foods all tossed together with a delicious Basil Vinaigrette. After my first bite of the season, I was instantly transported back to those long Summer days in the sun. There’s truly no better feeling.

the breakdown…

This Everyday Avocado and Corn Pasta Salad should really be called the Everyday Everything Pasta Salad because it’s really an “everything but the kitchen sink” type of dish. For starters, you have to have a good short cut pasta as your base. My favorites are shells (pictured), Orecchiette, or Gemelli. Use whatever you love, but, please, don’t use a long cut pasta in your pasta salad… it just feels wrong. With that as a base, the next most essential part of the dish is that charred corn. Corn is the obvious star of Summer produce, but I honestly eat it all year around. When charred, frozen corn is almost as delicious as from straight off the cob, and it’s a hell of a lot easier to deal with. 

To char the corn, you simply have to heat a lightly greased cast iron (or regular) skillet over high heat. I like to specify that you use a cast iron because it retains heat so much better than a regular skillet, and makes it super easy to get the perfect char. It’s definitely a staple I recommend you have in your kitchen… you won’t regret it.

 Once it’s hot, add the corn and disperse the kernels so that as many as possible are touching the pan. Then, let the corn char. Do not stir until about 4-6 minutes have passed, or until one side of the corn has a nice char. Then, stir and let the rest of the corn char. The total charring process should take about 10 minutes. Finally, season them up with some salt and remove from the heat. It’s super easy, and totally worth the extra step. There’s just something about a char that pairs so well with the feta cheese (hey hey Super Simple Mexican Corn Dip)… it’s heavenly. 

Then, toss that charred corn with the pasta and all the delicious veggies: ripe avocados (if they’re too mushy, they will fall apart), a pint of halved or quartered cherry tomatoes, some diced cucumber, and some diced red onion. You could also add diced red bell pepper or some olives, if that’s your thing. That’s the great thing about this Everyday Avocado and Corn Pasta Salad: it’s super customizable. This recipe calls for feta cheese and toasted pumpkin seeds, which are my favorite ways to get in those creamy, salty flavors and a much needed crunch factor; however, you could easily substitute the feta for cotija, pecorino, or goat cheese. They may all bring a slightly different flavor to the pasta, but still equally delicious. As for that crunch, any nuts or seeds are perfect for this type of dish… pine nuts would be my next go-to. 

Now that you have your pasta all assembled, all there’s left to do it to toss it with that Basil Vinaigrette. This dressing is truly one of the best dressings ever. I honestly put this on everything. It’s super versatile, making it perfect for just about any dish, like this Everyday Avocado and Corn Pasta Salad. To switch things up, you could easily substitute the basil for a different herb. Mint or parsley would be delicious, or cilantro would even be wonderful for a more Mexican themed salad. Also, you could definitely blend this dressing up in a blender to get a more evenly distributed basil taste. In this Everyday Avocado and Corn Pasta Salad, I like to chop up the fresh basil so I get bites of it in my pasta salad… So good!

This pasta salad is truly the best for any occasion. Serve it as a main course, a side to some barbecued protein, or bring it to your neighborhood potluck… it really serves as the perfect dish for any gathering. Personally, I love to serve this for any backyard barbecue with some burgers or Chicken Souvlaki Skewers, some sliced up watermelon, and a veggie or a green. So delicious, yet so simple. 

Let me know how you serve it up in the comments… I love to hear from you all! Enjoy!

Everyday Avocado and Corn Pasta Salad
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Everyday Avocado and Corn Pasta Salad

Recipe by Annie PatrickCourse: All Recipes, Dressings & Marinades, Main Courses, Salads & Bowls, Side Dishes, VegetarianDifficulty: Easy
Servings

4

servings
Prep time

15

minutes

Filled with Summer corn, creamy avocado, and all the delicious veggies, this Everyday Avocado and Corn Pasta Salad is everything.

Ingredients

  • pasta salad:

  • 8 oz short cut pasta, prepared according to package

  • 1 ½ cup corn kernels, fresh or frozen

  • 2 large avocados, diced

  • 1 pint cherry tomatoes, halved or quartered

  • 1 english cucumber, peeled and diced

  • ½ cup red onion, diced

  • ½ cup feta cheese, cubed or crumbled

  • ¼ cup pumpkin seeds, toasted and salted

  • basil vinaigrette:

  • ⅓ cup extra virgin olive oil

  • 2 cloves garlic, minced

  • 2 tbsp red wine vinegar

  • ½ a large lemon, juiced

  • ½ cup fresh basil, finely chopped

  • 1 tsp dried oregano

  • 1 tsp dijon mustard

  • 2 tsp honey

  • Salt and pepper, to taste

Instructions

  • Heat a lightly greased cast iron (or regular) skillet over high heat. Once hot, add the corn (frozen or fresh works) and disperse so as many kernels as possible are touching the pan. Let the corn char. Do not stir until about 4-6 minutes have passed, or until one side of the corn has a nice char. Then, stir and let the rest of the corn char. The total charring process should take about 10 minutes. Season with salt and remove from heat.
  • Toss the corn with the remaining pasta salad ingredients.
  • To make the dressing, whisk all dressing ingredients in a medium bowl. Gently toss with the pasta salad. Serve cold or room temperature. Enjoy!
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