Pasta salad with roasted corn and basil dressing

Name: Pasta salad with roasted corn and basil dressing
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: International
Ingredients: 14 oz pasta; 2 sweet corn; 1 oz basil; 9 oz cherry tomatoes; 1 red onion; 1 clove garlic; 1 tsp chili flakes; 1 avocado; 2 tbsp olive oil; 1 lime; 0.5 cup pasta water; salt; pepper; olive oil (for frying); basil (for serving)

Based on 79 ratings

In app

Julia Stephan

Community member

www.zuckerjagdwurst.com/de

"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 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Pieces

MetricImperial

200 g

pasta

sweet corn

15 g

basil

125 g

cherry tomatoes

red onion

½ clove

garlic

½ tsp

chili flakes

avocado

1 tbsp

olive oil

lime

50 ml

pasta water

salt

pepper

olive oil (for frying)

basil (for serving)

Utensils

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

Nutrition per serving

Cal586

Fat17 g

Protein17 g

Carb96 g

Step 1/4
- 200 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
- 125 g cherry tomatoes
- ½ red onion
- ½ clove garlic
- 1 sweet corn
- ½ 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
- ½ avocado
- 15 g basil
- 1 tbsp olive oil
- ½ lime
- 50 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
- 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!
Enjoy your meal!