Summer Sweet Corn & Basil Pasta Salad
Updated: Sep 18, 2021
Oh to be a corn on the cob in summer! Basking in the sun, going through a major glow up, and impressing the in-laws. It takes major balls to be corn in the winter; she puts the ground work in to come out all glossy and perfect for spaghetti strap season and I respect the hell out of it. I would pay a pretty penny to have someone host a barbecue, grill some corn, make a pasta salad, give me a hot dog, and expect nothing out of me but to drink and heavily butter my cob. Innuendo staunchly not intended (yet).
You can add lots of different things to this pasta salad, it's very amenable! Peas, broccoli, asparagus, feta, manchego, olives, sun dried tomatoes etc. etc. Whatever takes your fancy that evening.
Make sure your pasta is hot when tossing through the parmesan otherwise it won't melt properly and will form clumps.
2 cups of dried short cut pasta
1/4 cup of grated parmesan
3 tablespoons of fresh lemon juice
1/3 cup of extra virgin olive oil
1 teaspoon of crushed red pepper flakes
Salt & Pepper to taste
3 corn cobs, cooked, and corn kernels removed (I just use the microwave method to be honest)
2 cups of cherry tomatoes, halved
2 red bell peppers, finely chopped
1 red onion, finely chopped
2/3 cup of fresh basil, roughly chopped
2 ripe avocados, cubed
Boil your pasta in a pot of heavily salted water. Cook until al dente and save a few tablespoons of pasta water. Drain and set aside.
Add your hot pasta to a large serving bowl, immediately add in your parmesan, lemon juice, olive oil, red pepper flakes, salt & pepper. Toss until everything comes together. Toss through a tablespoon of pasta water at a time until desired consistency is reached.
Toss through your corn, tomatoes, bell peppers, red onion, and fresh basil.
Lay your avocado on top and serve with extra basil, salt, and pepper.