Avocado Pasta Salad with Tomatoes and Corn

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

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

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