Ingredients
Method
- 1. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.2. Meanwhile, add the basil, olive oil, cheddar, parmesan, lemon juice, chives, and a pinch each of crushed red pepper flakes, salt, and pepper to a large serving bowl. Add the hot pasta and toss vigorously to combine. 3. Add the corn, and tomatoes, tossing to combine. Top the pasta with avocado. Season with freshly cracked pepper and salt.
Nutrition
Notes
- For perfectly cooked pasta, aim for al dente; it should be firm to the bite, as it will continue to soften slightly after mixing with the other ingredients.
- To prevent the avocado from browning, toss it with a little extra lemon juice before adding it to the salad; this keeps it fresh and vibrant.
- If you're using gluten-free pasta, opt for a brown rice variety for better texture; avoid letting it sit in the fridge for too long to prevent it from becoming mealy.
- Make this salad ahead of time and refrigerate for up to an hour before serving; the flavors meld beautifully, but avoid chilling it too long to maintain the pasta’s texture.
- For added creaminess, consider mixing in a dollop of Greek yogurt or sour cream with the dressing ingredients before combining with the pasta.