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Pasta salad with roasted corn and basil dressing

Based on 22 ratings

Julia Stephan

Editor at Kitchen Stories

“What’s special about this pasta salad is that it’s not only a great salad for a BBQ, but also a quick summer dinner option. If you’ve already fired up the barbecue, you can skip the step of pan-frying the corn cobs and instead grill the whole sweet corn until charred, then cut the corns off the cob, and add them to the salad. In this case, I’d suggest to use the onion raw and to add the garlic and chili flakes to the basil dressing. For a classic pasta salad I recommend shorter pasta shapes, but if you want to serve this for dinner, you could also use longer pasta.”

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
400 g pasta
sweet corn
30 g basil
250 g cherry tomatoes
red onion
1 clove garlic
1 tsp chili flakes
avocado
2 tbsp olive oil
lime
100 ml pasta water
salt
pepper
olive oil (for frying)
basil (for serving)
Metric
Imperial

Utensils

  • large pot
  • sieve
  • cutting board
  • knife
  • frying pan
  • liquid measuring cup
  • immersion blender
  • large bowl

Nutrition per serving

Cal
586
Protein
17 g
Fat
17 g
Carb
96 g
  • Step 1/4

    Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Before draining, reserve some of the pasta cooking water and set aside.
    • 400 g pasta
    • salt
    • large pot
    • sieve

    Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Before draining, reserve some of the pasta cooking water and set aside.

  • Step 2/4

    While the pasta cooks, halve cherry tomatoes. Peel and mince onion and garlic. Cut corn off the cob—it’s okay if you have some smaller and bigger chunks. Heat some olive oil in a frying pan over medium heat. Add corn and fry for approx. 5 min. or until slightly charred and almost crispy.  Add chili flakes, onion, and garlic and keep frying for approx. 2 min., until onion is translucent.
    • 250 g cherry tomatoes
    • red onion
    • 1 clove garlic
    • sweet corn
    • 1 tsp chili flakes
    • olive oil (for frying)
    • cutting board
    • knife
    • frying pan

    While the pasta cooks, halve cherry tomatoes. Peel and mince onion and garlic. Cut corn off the cob—it’s okay if you have some smaller and bigger chunks. Heat some olive oil in a frying pan over medium heat. Add corn and fry for approx. 5 min. or until slightly charred and almost crispy. Add chili flakes, onion, and garlic and keep frying for approx. 2 min., until onion is translucent.

  • Step 3/4

    For the dressing, halve and pit avocado. Add the pulp, basil, olive oil, lime juice, and reserved pasta water to a large measuring cup. Use an immersion blender to blend until smooth. Season with salt and pepper to taste.
    • avocado
    • 30 g basil
    • 2 tbsp olive oil
    • lime
    • 100 ml pasta water
    • salt
    • pepper
    • liquid measuring cup
    • immersion blender

    For the dressing, halve and pit avocado. Add the pulp, basil, olive oil, lime juice, and reserved pasta water to a large measuring cup. Use an immersion blender to blend until smooth. Season with salt and pepper to taste.

  • Step 4/4

    Add cooked pasta and basil dressing to a large bowl and toss to coat. Add roasted corn, halved cherry tomatoes, and mix. Serve with freshly ground pepper and basil. Enjoy!
    • pepper
    • basil (for serving)
    • large bowl

    Add cooked pasta and basil dressing to a large bowl and toss to coat. Add roasted corn, halved cherry tomatoes, and mix. Serve with freshly ground pepper and basil. Enjoy!

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