Name: Corn Pasta Salad with Tomato and Avocado
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Latin American
Ingredients: 3 cups cooked pasta (short types like bow tie, penne, or macaroni); 2 ears of corn, cooked and kernels removed; 1 to 2 tomatoes, diced; 1 avocado, diced; 1/4 cup chopped red onion; 1/4 cup chopped cilantro; Juice of 2 limes; 2 tablespoons olive oil; Salt to taste; Freshly ground black pepper to taste

Why You’ll Love Corn Pasta Salad with Tomato and Avocado Recipe

This salad is colorful, fresh, and full of texture — the sweet crunch of corn balances creamy avocado and tangy tomatoes, all brought together with a simple homemade dressing. It’s a great way to sneak veggies into a satisfying meal, comes together quickly, and can be customized to your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
pasta (any shape you like)
corn kernels (fresh or frozen)
lemon juice
Dijon‑style mustard
olive oil
large tomatoes or cherry tomatoes
red onion
chopped cilantro (or parsley/basil/dill)
jalapeño (optional, can replace with bell pepper for non‑spicy version)
avocados
salt and pepper to taste

Directions

Cook the pasta according to the package instructions; during the last few minutes of cooking, add the corn to the pot.
Drain the pasta and corn and let them cool slightly.
Whisk together lemon juice, mustard, olive oil, salt, and pepper to make the dressing.
In a large bowl, combine the pasta, corn, diced tomatoes, diced red onion, jalapeño (if using), and chopped cilantro.
Pour the dressing over the salad and toss to combine.
If serving right away, gently fold in the avocado. If making ahead, refrigerate the salad and add the avocado just before serving to keep it from darkening.

Servings and timing

Serves: about 6 people
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes

Variations

Use grilled corn for extra smoky flavor
Add black beans or chickpeas for protein
Toss in chopped cucumbers or bell peppers for crunch
Use lime instead of lemon for a citrus twist
Add crumbled feta or queso fresco for a creamy, salty contrast
Swap pasta for orzo or quinoa for a different texture
Include chopped spinach or arugula for more greens
Use a different herb like dill or mint for a unique flavor
Add grilled chicken or shrimp to make it a full meal
Use a spicy vinaigrette for extra heat

Storage/Reheating

Refrigerate any leftovers in an airtight container for up to 2–3 days. If you’ve added the avocado, the texture may soften over time, so it’s best to add fresh avocado when serving. This salad is served cold or at room temperature — no reheating needed.

FAQs

Can I use other types of pasta?

Yes. Any short pasta like rotini, farfalle, or penne works well in this salad.

Can I make this salad ahead of time?

Yes, but add the avocado right before serving to prevent browning.

What can I substitute for cilantro?

You can use parsley, basil, or dill for a different flavor.

Is this salad vegan?

Yes, it’s naturally vegan as long as you use plant‑based ingredients throughout.

Can I grill the corn instead of boiling it?

Absolutely — grilled corn adds a nice smoky flavor.

How do I prevent the avocado from browning?

Mix the avocado with a little lemon juice or add it just before serving.

Can I add cheese to this salad?

You can; feta or queso fresco pairs nicely with the other ingredients.

What if I don’t like spicy food?

Skip the jalapeño or replace it with sweet bell pepper.

Can I add protein to make it a main dish?

Yes — grilled chicken, shrimp, or beans work well.

How should I dress this salad?

A simple lemon juice, mustard, and olive oil dressing works beautifully, but you can also use a vinaigrette of your choice.

Conclusion

This corn pasta salad with tomato and avocado is a vibrant and versatile dish you’ll want to make again and again. It’s quick to prepare, full of fresh flavors, and perfect for warm weather meals or potlucks.