Summer Pasta Salad with Tomatoes, Corn, and Pancetta
Sautéed garlic, pancetta and corn tossed with plenty of cheesy, fresh tomatoes, and avocado. A summer pasta salad that is simple, quick and crowd pleasing!
Course pasta salad
Keyword garlic and cheese pasta salad, no mayo pasta salad, summer pasta salad, summer veggie pasta salad
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
1cupfresh basilroughly chopped
⅓cupextra virgin olive oil
¼teaspoonred pepper flakes
4ears of cornremoved from the cob
1poundradiatore pastaor your favorite short pasta
Mix. In a large bowl, mix together the basil, cheddar cheese, olive oil, lemon zest, lemon juice, and ½ cup of parmesan cheese. Set aside. You'll want a bowl large enough to add the pasta to after cooking.
Boil. Cook your pasta. Bring a large pot of salted water to a roiling boil, add the pasta and cook to the box or package directions. Immediately after draining the pasta, add the hot pasta to the olive oil and cheese mixture. Toss to combine and melt the cheeses.
Sauté. While the pasta is cooking, heat 1 tablespoon of olive oil over high heat. Add the pancetta and sauté for 3 to 5 minutes until it begins to brown. Reduce the heat to medium and add the garlic and corn. Sauté for 1 to 2 minutes until corn is cooked and the garlic is fragrant.
Combine. Add the corn and pancetta mix and the fresh tomatoes to the pasta salad, toss to combine. Scatter the diced avocado and remaining ¼ cup of parmesan cheese over the top of the pasta salad. Serve right away slightly warmed or chill for 1 hour before serving for a cold pasta salad.