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Avocado and Sweet Corn Penne Pasta Salad
Sweet corn and creamy avocado meet tender penne in this bright, citrusy pasta salad. You'll love the unexpected sweet and briny contrast from chewy goji berries and salty olives, all tied together by a zesty lemon and red vinegar dressing. Fresh mint and basil bring a massive herbaceous lift to the bowl. It's a fantastic standalone lunch for a warm afternoon or a colorful side dish for your next outdoor gathering.
Equipment
- Stovetop
- Saucepan
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
- 1Boil the penne pasta according to the package instructions. Drain and rinse it under cold water to stop the cooking process and cool the noodles, then set aside.
- 2Combine the halved cherry tomatoes, salt, black pepper, chopped mint, chopped basil, red vinegar, and olive oil in a large mixing bowl. Toss well to combine.
- 3Gently fold in the cooked pasta, chopped avocados, canned corn, olives, goji berries, lemon zest, and lemon juice. Stir the salad lightly to coat all the ingredients evenly without mashing the avocado.
- 4Top the pasta salad with fresh basil leaves right before eating.
Notes
- Make ahead: You can boil the pasta and mix the dressing a day in advance, but wait to chop and add the avocado until just before eating so it doesn't turn brown.
- Storage: Keeps in the fridge for up to 2 days in an airtight container, though the avocado will soften over time.
- Swap: If you can't find goji berries, dried cranberries offer a similar sweet-tart chewiness.
Recipe Details
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