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 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 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.