Need a summery pasta salad? This avocado pasta salad with tomatoes and corn is an easy, 30-minute recipe. Perfect for all of your summer BBQs, picnics, and family dinners!
I LOVE pasta all year round, and summertime calls for cold pasta salads.
Filipino Macaroni Salad, Tuna Pasta Salad, and this BLT Pasta Salad are all on regular summer rotation.
But if you’re looking for a tasty vegetarian option, this Avocado Pasta Salad with Tomatoes and Corn is an amazing one to try!
Recipe ingredients
You’ll need:
- Pasta – I use farfalle (bowtie) pasta, but you can also use any other smaller shaped pasta that holds sauce well. Try orecchiette, rotini, penne, or wagon wheel pasta. This recipe doesn’t work as well with long pasta shapes, like spaghetti or linguine. It also doesn’t work as well with pastas that are much smaller, like ditalini or small elbow macaroni.
- Avocado – I use 2 medium-sized Haas avocados for the sauce. Depending on the size of your avocados, you may find you need 1 more to create a rich sauce.
- Tomatoes – use cherry tomatoes or grape tomatoes, sliced in half.
- Corn – use fresh cooked corn cut off the cob, or thawed frozen corn.
- cilantro – This adds a bright zest to the dish! You can use parsley instead if you prefer.
- Garlic – The recipe calls for one clove, which you don’t need to mince by hand since the food processor or blender will do the work for you. If you love garlic like I do, feel free to add a little bit more.
- Olive oil – use the best extrta-virgin olive oil you have, since the flavor will be evident in the sauce.
- Lime juice – the acidity helps keep the avocado in the sauce fresh, and adds a nice brightness to the dish.
- Kosher salt and pepper – I’ve provided a general measurement that I use for most of my pasta salads. You can always add more if you prefer.
How to make this pasta salad
Making this summery pasta salad is as easy as 1-2-3!
Step 1 – Cook the pasta according to package directions.
Step 2 – While the pasta is cooking, make the sauce. To a blender or food processor, add the avocados, cilantro, lime juice, olive oil, and garlic cloves. Process until fully well blended.
Step 3 – When the pasta is done cooking, drain and rinse briefly under cold water. Transfer to a large bowl, then toss together with the sauce, halved cherry tomatoes, and corn kernels until the ingredients are well coated.
Serve immediately, or refrigerate for up to 24 hours and serve cold.
Recipe FAQs
This recipe works well either way! I prefer to serve it cold, which makes it a great make-ahead pasta dish. I would only eat it as a hot pasta dish immediately after it’s made; I would not reheat this dish later, as the sauce is really made for a cold pasta salad and won’t reheat the same way.
Other veggies that work deliciously with this pasta salad include broccoli, zucchini, and yellow squash.
Absolutely. Farfalle lends itself to pasta salads, but other shapes that work well include wagon wheels, orecchiette, rotini, ziti, penne. Use a smaller shape that holds the sauce well.
Tools & Equipment
To make this pasta salad recipe, you’ll need:
- Pot to cook the pasta
- Blender or Food Processor to make the sauce
- Cutting board
- Knife
More summer recipes
- Grilled Shrimp Pineapple Skewers
- Filipino Pork BBQ Skewers
- Easy Dinners for Hot Summer Nights
- Grilled Teriyaki Bacon-Wrapped Scallops
- Grilled Pineapple Chicken
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Avocado Pasta Salad with Tomato and Corn
Ingredients
- 12 ounces farfalle (bowtie) pasta
- 2 avocados, pitted and peeled
- 2 tablespoons chopped cilantro, divided
- 1 tablespoon lime juice
- 3 tablespoons olive oil
- 2 garlic cloves
- 1 pint cherry tomatoes, halved
- 1½ cups corn
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Cook the pasta according to package directions.
- While the pasta is cooking, make the sauce. To a blender or food processor, add the avocados, 1 tablespoon of cilantro, plus the lime juice, olive oil, and garlic cloves. Process until fully well blended.
- When the pasta is done cooking, drain and rinse briefly under cold water. Transfer to a large bowl, then toss together with the sauce, halved cherry tomatoes, and corn kernels until the ingredients are well coated. Sprinkle remaining tablespoon of cilantro over the dish and season with salt and pepper to taste.
- Serve immediately, or refrigerate for up to 24 hours and serve cold.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this yesterday for a family get together and it was a total hit!! Thanks so much for sharing the recipe!
I made this salad alongside my barbecue chicken and it was so yummy! Looking forward to making it again as the weather warms up.
This is the perfect lunch salad! Tastes great the first day and even better after being in the fridge overnight – yum!
Super flavorful and delicious! Will definitely make again! :)