Description
A bright, refreshing summer pasta salad that combines al dente cavatappi with crisp cherry tomatoes, sweet corn, creamy avocado, and fragrant basil pesto. Tossed with a hint of lemon zest and a pinch of red pepper flakes, this vegetarian dish is perfect for picnics, potlucks, or a light weeknight dinner. Packed with flavor and color, it’s a crowd‑pleaser that’s easy to make and even easier to love.
Ingredients
Scale
- 16 oz cavatappi pasta (any corkscrew pasta will work)
- 3 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 1 1/2 cups corn, fresh or frozen
- 1 avocado, pitted and diced
- 1 cup pesto (I used O Organics Plant Based Basil Pesto)
- 1 Tbsp lemon juice
- 1 tsp zest
- Pinch red pepper flakes
- Salt and pepper, to taste
- 1/2 cup fresh basil, chopped
Instructions
- Cook the cavatappi pasta according to package directions until al dente. Drain and rinse under cold water.
- In a large bowl, combine the cooled pasta, cherry tomatoes, corn, avocado, and fresh basil.
- Add the pesto, lemon juice, zest, and red pepper flakes; toss gently to coat.
- Season with salt and pepper to taste and give the salad a final mix.
- Serve immediately or refrigerate for up to 2 days.
Notes
Tip: For extra creaminess, add a drizzle of olive oil. Substitute any vegetable for corn or use a gluten‑free pasta. Store in an airtight container in the fridge for up to 2 days; the avocado may brown slightly, but the flavor remains fresh.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: B
- Method: Cold
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: pasta salad, pesto, summer, vegetarian, easy