This summer pasta salad has been on repeat in this kitchen all season long, but it's also good any time of year. It's a different spin on a few classics and that's what's making it stand out.
In a large bowl, mix basil, cheddar cheese, olive oil, lemon zest, lemon juice, and parmesan. Set aside.
Cook pasta to the package directions. Immediately after draining, add the hot pasta to the olive oil and cheese mixture and toss to combine.
While the pasta cooks, heat olive oil and sauté pancetta for 3 to 5 minutes. Reduce heat and add garlic and corn. Sauté until corn is cooked..
Add the pancetta mix and tomatoes to the pasta salad, toss to combine. Scatter the diced avocado and parmesan over the top.