Pasta salad with roasted corn and basil dressing

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!