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.
Course Main Course, Pasta, Salad, Side Dish
Cuisine American, Ecuadorian inspired, Latin fusion
Keyword Avocado, Corn, No mayo pasta salad, Pasta salad
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 6people
Ingredients
1pack of pasta450-500grams – any shape you prefer
1lb.of corn kernelscan use fresh or frozen
Juice of 1 large lemon
1tablespoonof Dijon style mustard
4tablespoonsof oil
2 tomatoeslarge, diced – can also replace with sliced cherry tomatoes
½red oniondiced
2tablespoonsof chopped cilantro – can also use parsley/basil/dill
1jalapeñoseeds/veins removed and finely diced – optional (replace with bell pepper or omit for non-spicy version)
1-2avocadospits removed and peeled, diced or sliced
Salt/pepper to taste
Instructions
Cook the pastas according to the package instructions. You can add the corn kernels during the last 4-5 minutes of cooking the pasta.
Drain the pasta and the corn. Let it cool down a bit.
Mix the lemon juice, mustard, olive oil, salt and pepper in a small bowl or jar.
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.
Add the salad dressing and mix well.
If serving immediately add in the avocado. If not refrigerate the corn pasta salad and mix in the avocado right before serving.