1 / 1
Penne Pasta with Avocado and Corn Salad
This refreshing pasta salad tosses tender penne with creamy avocado, sweet corn, and bright cherry tomatoes. The addition of goji berries and olives creates an unexpected sweet and briny contrast, tied together by a zesty lemon and red vinegar dressing. It makes a great main course for a warm afternoon or a colorful side dish for a weekend picnic. Fresh mint and basil bring an herbaceous lift to every bite.
Ingredients
- 10 oz Penne pasta
- Salt and ground pepper
- 20 halved cherry tomatoes
- 2 tbsp. chopped mint leaves
- 2 tbsp. chopped basil
- 3 tbsp. red vinegar
- 1/2 cup olive oil
- 2 chopped avocados
- 1 cup canned corn
- 10 olives
- 20g goji berries
Instructions
- 1Gather the zest of two lemons and the fresh juice of one lemon.
- 2Prepare the fresh basil leaves for serving.
- 3Boil the penne pasta according to the package instructions, then rinse it under cold water and set it aside.
- 4Combine the halved cherry tomatoes, salt, black pepper, chopped mint, chopped basil, red vinegar, and olive oil in a large mixing bowl, tossing everything together.
- 5Gently fold in the chopped avocados, canned corn, olives, goji berries, lemon zest, and lemon juice, reserving the whole basil leaves.
- 6Stir the salad lightly using two wooden spoons to coat all the ingredients evenly.
- 7Garnish the finished pasta salad with the reserved fresh basil leaves before serving.