We are mostly rice and potato people around these parts, but lately I’ve had an old-school side dish catch my eye again: simple pasta salad. This is Easy Pasta Salad with Tomato, Avocado and Corn is an oldie, but a goodie.
I used to make this quick, 90’s-style pasta salad all the time, but then I stopped and this easy peasy recipe was put on a shelf… and mostly forgotten. Since making this recipe again in recent weeks, I’ve seriously had to reflect on why I’ve neglected the concept of pasta salad for over a flipping decade.
Honestly, I think it was because I had two picky little ones at my table who wouldn’t eat a single bite of this pasta salad, or any pasta salad, at all, for that matter. You know, seeing as how I would consistently ruin the pasta by mixing in all these brightly colored, healthful veggies every time!
Well, times are a changing at our table, the kids are quite big now, and the veggie loaded pasta salads are back, baby.
How to make an easy pasta salad
This pasta salad is very quick and easy to make as it requires minimal cook time (for the pasta) and just a little bit of slicing, dicing and tossing to be ready to serve. I choose to use a good quality, store bought Italian vinaigrette to dress it, but if you have a great homemade Italian dressing recipe, you can certainly use that instead.
This recipe features a combination of some of my personal favorite fresh ingredients for a pasta salad including, cherry tomatoes, sweet corn, avocado, fresh onion, crushed red pepper and cheddar or mozzarella cheese. Not only do the flavor profiles of these veggies work well together, the colors in this combination are vibrant and inviting.
In fact, this pasta salad with tomato, avocado and corn, just might make you think of summer! That is, of course, if you’re not thinking of summer already.
I know many folks are dreaming of warmer days in my neck of the woods, it’s been so cold here this week. There’s been low’s in the 20’s each night. It’s a balmy 31° at 9:40 a.m. as I write this post. I’m not shy about my love for our fantastic 2-3 months of winter here in South Texas… I love it!! The sweltering summer heat we experience here is torture for me personally. I love this break from it.
Hang in there and bundle up, and be sure to enjoy a crackling fire on these chilly nights, if you can.
And don’t worry, those infernal, hot August days will be back before you know it. Y’all can prep a batch of this delicious, chilled, summer-y pasta salad in a jiffy when they get here!
This simple pasta salad is a great meal prep option, it keeps well in the fridge for up to 5 days (reserve avocado and cheese to be added when served. Neither avocado nor cheese will keep well for 5 days after being doused with dressing). I most often eat this dish as a satisfying vegetarian main dish for lunch, but it’s also a flavorful side dish to complement roasted or grilled meats, or sandwiches or even pizza!!
Happy Winter and Happy Eating, friends!
Save this recipe on Pinterest!
Watch one of my latest cooking videos and subscribe to my YouTube Channel for more easy recipes and cooking live streams.
Sign up here so all of my new posts will be sent directly to your inbox! It’s a free service, so subscribe now and never miss a new recipe or an update!
Easy Pasta Salad with Tomato, Avocado and Corn
Course: Sides, MainCuisine: AmericanDifficulty: Easy5
servings25
minutes9
minutesThis Pasta Salad with Tomato, Avocado and Corn is almost embarrassingly easy to make, but if you’re like me, you will be so happy you did! It’s a simple, fresh, and flavorful addition to any menu and it also makes tasty and satisfying vegetarian main dish (my favorite way to eat this!)
Ingredients
3 cups uncooked cooked farfalle or rotini pasta
1/2 -3/4 cup sweet corn kernels (*see notes below)
2-3 tablespoons sliced green onions or 1-2 tablespoons finely diced red onion, your preference
1-1/2 cups ripe cherry tomatoes, halved
1/8 – 1/4 teaspoon crushed red pepper flakes, to taste
3/4 cup finely diced colby jack, mild cheddar cheese or mozzarella cheese, your preference
1-2 small, ripe avocados
1/3 -1/2 cup quality Italian dressing (vinaigrette style), my favorite is the Olive Garden light, but Wish Bone brand Italian is also very good.
Directions
- Add 5 cups of water to a Dutch oven or very large sauce pan. Bring water to a boil and add 1/2 teaspoon of salt, stir. Add the pasta to the boiling water and stir. Bring pot back to a gentle, rolling boil and allow the pasta to cook for no longer than 9 minutes (to achieve an al dente texture). Drain pasta and immediately gently rinse it with very cold water for 1 minute (*see notes below). Drain well, and transfer cooked, cooled pasta to a large mixing bowl.
- Gently fold in sliced tomatoes, onions, corn and crushed red pepper with the pasta. Toss with Italian dressing just until pasta and veggies are evenly coated. Cover bowl and chill for 20 minutes. Diced avocado and cheese should be added just before serving to prevent them from becoming too mushy after the salad is dressed.
- Chill diced cheese and chopped avocado in air tight containers until ready to serve.
- I prefer to add a small measure of avocado and cheese to each individual serving, but if you’re serving a crowd you can choose to mix everything into one bowl, if you prefer too.
- Enjoy!
Recipe Video
Notes
- I most often use canned, organic corn to make this. I will rinse the canned corn to removed any extra salt it may have been packed with. Feel free to use frozen or fresh corn instead, if you prefer it.
- Rinsing the pasta with cold water stops the cooking process to preserve the al dente texture, and it removes excess starch to prevent the pasta from sticking together.
- Recipe as published on A Little Fish in the Kitchen at www.alittlefishinthekitchen.com. All content is owned by Marcelle G. Bolton. Please contact the author for permission to republish.
Marcelle, this pasta salad looks delightful! As the warmer temperatures come and stay this is a delightful salad/meal. As always, thanks for sharing.
Thank you so much, Velva 🌞
What is it about corn and avocado together? They are like twins from different mothers! This salad looks and sounds wonderful, Marcelle. Thanks!
Thank you, David!! They are so good together!!
I love pasta salads, and this one looks and sounds perfect – light, fresh, and tasty!
Hi Ben, thank you so much!! :0)
Looks good.
So colourful and appetizing!
Hi Angie, thank you!! xo