Grilled Corn Avocado Pasta Salad is a delicious meal consisting of grilled corn, avocado and pasta, as a side or main dish. This dish is a great choice for a mid-week family dinner. Children usually love the combination of macaroni and cheese, which facilitates their craving for vegetables such as tomatoes and is also good for summer barbecues, family gatherings or a light lunch.
Grilled Corn Avocado Pasta Salad is rich in nutrients and healthy because it contains a high percentage of healthy unsaturated fats from avocado and extra virgin olive oil, in addition to beneficial fiber and vitamins from fresh corn and tomatoes. This dish is also vegetarian in nature, and as I mentioned to you in the article in the ingredient substitutions section, you can turn this dish vegan by simply replacing the cheese (I provided you with a link to a recipe for 100% vegan cheese).
This pasta salad is easy and takes 15 to 20 minutes. To make this easy Grilled Corn Avocado Pasta Salad, all you have to do is boil the pasta until it’s done. While they are boiling, mix the olive oil, fresh lemon juice, herbs and cheese in a large bowl. Then add the hot pasta to the sauce to finally infuse the flavor, add the grilled corn and tomatoes, and garnish with avocado slices.
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Ingredients
Yield: 6 Servings
- Short cut pasta – 12 ounces (al dente)
- Fresh Basil – 1 cup, roughly chopped
- Sharp cheddar cheese – 1 cup, cubed
- Extra virgin olive oil – 1/2 cup
- Grated parmesan, manchego, or Pecorino cheese – 1/4 cup
- Fresh lemon juice – 3 tablespoons
- Fresh chopped chives – 1 tablespoon
- Crushed red Peppers flakes – 1 pinch
- Kosher salt and pepper – 1 pinch (each)
- Grilled or Steamed corn – 4 ears (Kernels removed from the cobb)
- Cherry Tomatoes – 2 cups, halved
- Avocado – 1, diced
Suggestions & Alternatives:
- Vegan – Replace sharp cheddar and Parmesan cheese with your favorite vegan cheese blocks or a dairy-free, homemade cashew cheese substitute.
- Healthy – Add a handful of baby spinach or arugula when mixing in the warm pasta for some extra greens for the kids.
Step-by-Step Instructions
Step 1: Bring a large pot of salted water to a boil, then add the pasta and cook (according to package instructions). Afterward, drain the water.
Step 2: While the pasta cooks, add the basil, olive oil, cubed cheddar, grated parmesan, lemon juice, chives, crushed red pepper flakes, salt, and pepper to a large serving bowl.
Step 3: Pour the hot pasta directly into a serving bowl along with the sauce ingredients and stir well until combined. (The heat of the pasta helps to slightly melt the cheese and release the natural oils from the herbs, creating a delicious topping.)
Step 4: Add the roasted corn kernels and cherry tomato halves to the bowl, and stir gently until the ingredients are combined.
Step 5: Now place the avocado cubes on top of the pasta salad. Taste it, add black pepper and salt to taste, and enjoy.
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Serving Ideas and Best Times to Enjoy This Dish
This dish makes a delicious lunch or dinner, and it also works well as a side dish. Try serving it with grilled chicken, a veggie burger, or a piece of baked fish.
Grilled Corn Avocado Pasta Salad is perfect for summer barbecues, warm-weather picnics, or just a quick weekend dinner.
I’d definitely love to hear how this recipe turned out for you and your family. So please come back and let me know if you and your family enjoyed it, or if you have any questions. Reading your comments always makes my day!
Easy Grilled Corn Avocado Pasta Salad
This fresh and filling pasta salad combines smoky charred corn with creamy avocado and tender noodles. Tossed in a light lemon dressing with fresh basil and cheese, it is the perfect side dish or main course for a family dinner or warm weather picnic.
Ingredients
- 12 ounces short cut pasta (al dente)
- 1 cup fresh basil, chopped
- 1 cup sharp cheddar cheese, cubed
- 1/2 cup extra virgin olive oil
- 1/4 cup grated parmesan cheese
- 3 tablespoons fresh lemon juice
- 1 tablespoon fresh chives, chopped
- 1 pinch crushed red pepper flakes
- 1 pinch kosher salt
- 1 pinch pepper
- 4 ears grilled corn, kernels removed
- 2 cups cherry tomatoes, halved
- 1 avocado, diced
Instructions
- Bring a large pot of salted water to a boil. Add the cut pasta and cook until al dente (Following package directions). Drain well.
- While the pasta cooks, add the basil, olive oil, cubed cheddar, grated parmesan, lemon juice, chives, crushed red pepper flakes, salt, and pepper to a large serving bowl.
- Add the hot pasta straight to the bowl. Toss everything well until the pasta is coated and the cheese softens a little from the heat.
- Add the grilled corn kernels and halved cherry tomatoes. Toss gently to mix.
- Right before serving, add the diced avocado on top. Taste and add more salt or freshly cracked pepper if needed.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving:Calories: 450Saturated Fat: 16gUnsaturated Fat: 32gCholesterol: 61mgSodium: 627mgCarbohydrates: 41gFiber: 6gSugar: 6gProtein: 22g
Just a heads up — The calorie count and nutritional info here are just estimates! The actual numbers might vary a bit depending on the brands and ingredients you use.