Basil Corn Pasta Salad
I am a sucker for a good pasta salad. Anything you give me in a pasta salad, I’ll devour and act as if it’s the greatest thing to be created. This specific pasta salad was initially created as a “fridge clean out”, quick and easy meal but will be staying on rotation.
A lot of the main ingredients in this pasta salad are summery ingredients, although I still think this would be great year round. The basil corn pasta salad is also ideal for make-ahead meals, meal prepping, or large gatherings. It is fresh and bright, with a bit of crunch. Yum. Bonus points because comes together in just around ten minutes.
Ingredients
2 cups pasta (pick your favorite shape!)
2 ears fresh corn, off the cob
1 cup cherry tomatoes, quartered
1 avocado, cubed
2 cups arugula
1/4 cup basil, sliced
2 tablespoons parsley, chopped
Balsamic vinaigrette dressing (I love Ken’s light)
Instructions
Cook the pasta according to package instructions. (Don’t forget to salt your pasta water!) Drain and set aside.
Prepare the vegetables. Cut the corn kernels off of the cob. Quarter the cherry tomatoes and cube the avocado. Chop the herbs.
In a large bowl combine together the pasta, corn, cherry tomatoes, avocado, arugula, basil, and parsley. Top with a hefty drizzle of the balsamic vinaigrette. Mix well and enjoy.
