Summer Pasta Salad
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Cook time: 
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Serves: 4-6 servings
 
What You'll Need
  • 1 box organic spaghetti pasta (or pasta of your choice)
  • ½ cup reserved pasta liquid
  • 2 cups packed basil
  • Avocado Pesto
  • ¼ cup olive oil
  • ½ tsp salt
  • 1 avocado
  • 3 garlic cloves
  • 2 ears of corn, shucked and cleaned
  • 1 tbs. olive oil
  • 1 cup cherry tomatoes, halved
  • 2 tbs. feta
Instructions
  1. To a large pot of boiling water, add about 1 tsp of salt and cook your pasta according to package instructions.
  2. Reserve ½ cup of the pasta cooking liquid and set aside.
  3. Add the ears of corn to a grill pan, and brush with the olive oil.
  4. Cook over a medium heat and rotate until all sides are slightly golden and tender. (about 20 mins total)
  5. Using a knife, cut the kernels off the corn and set aside.
  6. Add all of the pesto ingredients to a food processor and blend until smooth.
  7. Place the pasta into a large bowl, scoop the pesto onto the pasta and toss to combine.
  8. Top with tomatoes, corn and pesto then serve!
Recipe by The Blonde Chef at https://www.theblondechef.com/summer-pasta-salad-with-fresh-corn-and-tomatoes/