Corn, Tomato, & Avocado Pasta Salad

This is my favorite pasta salad of 2019 without a doubt.  It’s quick to make and quick to gobble up!

INGREDIENTS

1 pound short cut pasta
1 cup fresh basil, roughly chopped
1 cup cubed sharp cheddar cheese
1/3 cup extra virgin olive oil
1/4 cup grated parmesan, manchego, or pecorino cheese
2 Tbsp fresh lemon juice
1 Tbsp fresh chopped chives
1 pinch crushed red peppers flakes
1 pinch (each) kosher salt and pepper
4 ears grilled or steamed corn, kernels removed from the cobb
2 cups cherry tomatoes, halved
1 avocado, diced

DIRECTIONS

• Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.

• 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. 

• Add the corn, and tomatoes, tossing to combine. Top the pasta with avocado. Season with freshly cracked pepper and salt.