Corn, Tomato, and Avocado Pasta Salad.
Ingredients
- 1 pound short cut pasta
- 1 cup fresh basil, roughly chopped
- 1 cup cubed sharp cheddar cheese
- 1/3 cup extra virgin olive oil
- 1/4 cup grated parmesan, manchego, or pecorino cheese
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh chopped chives
- 1 pinch crushed red peppers flakes
- 1 pinch (each) kosher salt and pepper
- 4 ears grilled or steamed corn, kernels removed from the cobb
- 2 cups cherry tomatoes, halved
- 1 avocado, diced
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Instructions
- 1. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.
- 2. Meanwhile, add the basil, olive oil, cheddar, parmesan, lemon juice, chives, and a pinch each of crushed red pepper flakes, salt, and pepper to a large serving bowl. Add the hot pasta and toss vigorously to combine.
- 3. Add the corn, and tomatoes, tossing to combine. Top the pasta with avocado. Season with freshly cracked pepper and salt.
- 3. Add the corn, and tomatoes, tossing to combine. Top the pasta with avocado. Season with freshly cracked pepper and salt.
Source
Original recipe: View Original
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