Delicious vegetarian Street Corn Pasta Salad with sweet corn, red bell pepper, avocado, creamy goat cheese and a super addicting cilantro pesto. This easy corn pasta salad recipe is not only delicious but is also a great way to use up your summer corn. Impress your friends and family with best pasta salad ever!
It’s an ideal opportunity to say hello there to the BEST pasta serving of mixed greens I’ve at any point made in my life! I originally made this road corn pasta serving of mixed greens a couple of years prior and AK perusers raved about it.Well, it’s back again with a suggestion to make it for the entirety of your late spring BBQs, gatherings and weeknight meals. LET’S DO THIS THANG.
I’ve had a great deal of involvement in a wide assortment of pasta plates of mixed greens. My Dad used to put his on the map fish noodle with heaps of supernatural occurrence whip while mother favored the better pesto and tomato based pasta plates of mixed greens. Essentially, I experienced childhood with pasta plates of mixed greens and wouldn’t have it some other way.I initially thought of this formula when Tony and I were on one of our long morning strolls by the lake. I was dreaming about an approach to make an interesting pesto and since I’m fundamentally fixated on cilantro, I realized that must be it. First I contemplated putting it on barbecued road corn, yet in my cerebrum the formula continued advancing, and I’m so happy it did. This road corn pasta plate of mixed greens is so new and delightful, I could eat it each and every day.
Ingredients
- For the corn
- 2 large ears of corn, shucked and cleaned
- 1-2 teaspoons avocado or olive oil
- ½ teaspoon chili powder
- ½ teaspoon cumin
- Freshly ground salt and pepper
- For the pasta
- 8 ounces bow tie pasta (or your favorite pasta)
- 1 red bell pepper, diced
- 1/2 avocado, diced
- 1/3 cup goat cheese crumbles
- ½ cup diced red onion
- For the cilantro pesto
- 1 cup cilantro leaves (about ½ a bunch)
- 1/3 cup roasted or raw cashews
- 1 small lime, juiced
- 1 clove garlic
- 1 jalapeño, seeded
- 2 tablespoons olive oil or avocado oil
- ¼ teaspoon salt, plus more to taste
- Freshly ground black pepper
- 1-2 tablespoons water, if necessary to thin the pesto
- To garnish:
- Extra cilantro
- 1/2 avocado, if desired
- 2 tablespoons goat cheese crumbles.
Instructions
- Preheat grill to high. Drizzle corn with olive or avocado oil. Sprinkle with chili powder, cumin, salt and pepper. Place the corn directly on grill and turn occasionally until corn is charred and cooked, about 10 minutes. Allow corn to cool then cut the corn from the cob and set aside.
- While the corn is cooking, you can boil your pasta until al dente, according to the directions on the pasta package.
- Once the pasta is done, drain, rinse with cool water then add to a large bowl.
- Next make the cilantro pesto: Add cilantro, cashews, lime juice, garlic clove, jalapeno, olive oil, salt and pepper to the bowl of a food processor. Process until smooth, add water if necessary to help thin the pesto and make it easier to process.
- Add the pesto directly to the bowl with the pasta and mix to combine.
- Next add in the corn, red bell pepper, avocado, goat cheese and red onion. Gently mix together.
- Place in fridge for serving for later, or serve immediately! Once ready to serve, garnish with extra cilantro, avocado, goat cheese and jalapeno slices, if you’d like. Serves
Recipe Notes
To make ahead of time: Prepare salad as directed, adding everything except avocado. Store covered in the fridge until ready to serve. Once ready to serve add avocado and a little lime juice. Pasta salad can be made a day in advance.
