Avocado pesto is a delicious alternative for mayo-based dressings. Paired with the sweet crunch of fresh summer corn, it makes the perfect summer pasta salad!
I've been making some form of summer pasta salad since I can remember, with so many variations I can't possibly remember them all. This has been my go-to for the past several years though, and I can't imagine making another one.
The first time I added corn to pasta salad I knew I'd never go back. The texture and sweetness adds so much without much extra effort. We grill our summer corn often so I added some of that since it was on hand, and it was even better! Now I always grill it unless time just doesn't allow for it.
I usually grill as many corn cobs as I can fit on our grill then bag and freeze it. It works for so many recipes, including summer pasta salad! You can also toss it into soups or use it to make summertime homemade creamed corn.
This summer pasta salad is really simple to make and it's almost impossible to mess up. It's also delicious served warm or cold, and even when it reaches room temperature it's still delicious. It's a great choice for a potluck or barbecue.
And if you're an avocado lover, you're going to be making the avocado pesto on its own and putting it on everything! We love to add it to burgers, salads, and even scrambled eggs.
Ingredients
In addition to being quick and easy, the ingredients list is simple. To make this summer pasta salad recipe, you'll need the following:
- Pasta: I used spaghetti, but small pasta like rotini, penne, or macaroni will also work. That said, creating little spaghetti nests is a nice touch and looks so pretty!
- Basil: This adds a familiar flavor to the pesto and works so well in a summer pasta salad.
- Avocado: Make sure your avocado is nice and ripe. It will make the pesto really creamy so you don't need any mayo!
- Garlic: Every good pasta salad needs a little garlic. I'm one of those people who always adds extra garlic, but be careful with that here. The raw garlic adds a punch and too much will overpower the other flavors.
- Fresh Corn: Fresh summer corn will make all the difference in this recipe! That said, it's possible to use canned or frozen corn, just be aware it won't be nearly as delicious.
- Cherry Tomatoes: Summer cherry tomatoes are best, and if you're making this during the hot months of the year, chances are you can get your hands on some. If you can't locate any at your local farmers market, the grocery store will be fine.
- Feta cheese: This adds a nice salty flavor! Add more if you like or you can omit it if you prefer.
The complete ingredients list with amounts is in the recipe card below!
Instructions
If you've ever made a pasta salad before, this will be a piece of cake for you. And if you haven't, it'll still be super simple!
- Make the pasta: Bring a pot of water to a boil, lightly salt the water, and cook the pasta until al dente.
- Grill the corn: Brush the corn with oil, then grill over medium heat until tender and golden. The goal is to get a little color on the corn and bring out the sweetness. Then, use a sharp knife to remove the kernels.
- Make the pesto: Use a food processor or blender for this step. Just process/blend the pesto ingredients until smooth.
- Toss the pasta: Add drained cooked pasta to a large bowl with some avocado pesto and about ½ cup of the reserved pasta water. Toss to coat.
- Finish: Lastly, arrange the corn and tomatoes on top, along with more pesto and feta, then serve!
Variations & Substitutions
This summer pasta salad easily adapts to your tastes or dietary guidelines. Whether you're vegan, gluten-free, need more protein per meal, or are not fond of basil, I got you covered. Substitutions and a helpful tip to keep the pesto vibrant are below:
- Swap the basil for a similar herb - The best options are parsley and cilantro.
- Add lemon or lime juice - A little lemon or lime juice will prevent the avocado from turning brown. Olive oil does a good job at this, but if you plan to store the summer pasta salad, lemon or lime juice will provide a little extra insurance.
- Make it vegan - Skip the cheese or finish this summer pasta salad with vegan feta. Cheese alternatives are just as tasty!
- Go gluten-free - Substitute regular pasta for a gluten-free alternative.
- Add protein - A grilled chicken breast or two would be a nice, hearty addition to this summer pasta salad. You can also substitute regular pasta for protein pasta.
Serving Suggestions
All you really need is a loaf of good, crusty bread and dinner is served. Adding some grilled chicken would also be fantastic. Soup would be another obvious choice, so here are a few summer soups you might like:
Summer Pasta Salad with Avocado Pesto
This summer pasta salad features a flavorful avocado pesto so there's no need for mayo. Add some grilled corn, cherry tomatoes, fresh basil, and feta cheese and you'll be the star of the barbecue!
Ingredients
Salad Ingredients
- 16 ounces pasta (spaghetti, macaroni, or penne are all good choices)
- 2 ears of corn, shucked and cleaned
- 1 tablespoon olive oil
- 1 cup cherry tomatoes, halved
- 2 tablespoons feta cheese
Avocado Pesto Ingredients
- ¼ cup olive oil
- ½ teaspoon salt
- 1 ripe avocado
- 3 garlic cloves
- ½ cup reserved pasta liquid
- 2 cups packed basil
Instructions
- Boil a pot of water and season with 1 teaspoon salt. Add the uncooked pasta and cook according to box instructions.
- Reserve ½ cup of the pasta cooking liquid and set aside.
- Add the ears of corn to an outdoor grill or grill pan, and brush with the olive oil.
- Cook over a medium heat and rotate until all sides are slightly golden and tender (about 20 minutes)
- Using a knife, cut the kernels off the corn and set aside.
- To make the pesto sauce, add all of the pesto ingredients to a food processor or blender and blend until smooth.
- Place the pasta into a large bowl, scoop the pesto onto the pasta and toss to combine.
- Top with tomatoes, corn, feta and pesto.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 374Total Fat: 19gSaturated Fat: 3gUnsaturated Fat: 16gCholesterol: 4mgSodium: 235mgCarbohydrates: 43gFiber: 6gSugar: 3gProtein: 12g
This data was provided and calculated by Nutritionix.
She is also a professional food photographer who specializes in editorial, portrait food photography and styling.
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