Roasted Corn Pasta Salad

This roasted corn pasta salad is filled with sweet corn, tomatoes, avocado, and tangy feta. It is then dressed in a tangy lemon vinaigrette to bring out the best of the best flavors. Bursting with colors and flavor, this salad will have your guests reaching for a second! Roasted corn pasta salad is perfect for summer, potlucks, and barbecues.

A top down view of corn avocado salad.  Salad has lots of tomatoes, corn, garbanzo bean pasta shells, and basil.

Summer is here, and I can’t think of anything tastier than a corn avocado salad! I ‘souped-up’ this salad and added a gluten-free garbanzo bean pasta, basil, and a delicious lemony feta vinaigrette dressing. It is so good that I ate that entire bowl in two sittings!

Salad in a bowl.

Recipe Snapshot

EASE: Very Easy
CUISINE: American
COURSE: Side Dish or Summer Potluck Favorite!
TIME: 30 Minutes

Ingredients

This salad is versatile, and ingredients can be easily changed for personal preference. Below is a list of ingredients and ways you can alter this salad.

  • Corn—This recipe works with both fresh and frozen corn. I used fresh to oven-roast the corn and have some chucks.
  • Green Onions – I prefer green onions with this recipe for their mild flavor.
  • Feta Cheese – This salad would be super tasty, with or without feta. If you are vegan, I recommend using the Follow Your Heart Brand.
  • Fresh Basil – I recommend making this salad with fresh basil. If fresh basil is unavailable, you can omit it from the recipe. However, if you can find basil, it takes this salad to the next level of deliciousness.
  • Pasta – Use your favorite kind and shape of pasta. I have been experimenting with unique pasta to eat healthier. This particular pasta is made from garbanzo beans and was delicious! I used a brand called Banza that I bought at Target. Most Kroger, Whole Foods, and Sprouts stores offer other garbanzo pasta options.
  • Tomatoes – Cherry and grape tomatoes work best with this recipe. If you are using roma or larger-size tomatoes, I recommend removing the seeds and watery part of the tomato. This will help to keep the moisture content in your salad down.

Additions and Substitutions

  • Use red onions instead of green onions for a sharper flavor.
  • Try goat cheese/vegan goat cheese instead of feta for a creamier texture.
  • Add red or Aleppo pepper to give this salad a spicy kick!
Picture of ingredients used in this recipe. (Olive oil, corn, arugula, avocado, red wine vinegar, green onions, feta cheese, cherry tomatoes, lemon, and basil)

Frequently Asked Questions

Can I use a different type of pasta?

Yes, you can use any pasta you like. Bowtie, penne, or fusilli would work well with this salad. You can also use lentil, bean, or flour pasta. The choice is yours, and I recommend using your favorite pasta.

Can I make this salad ahead of time?

Yes, you can make this salad ahead of time. However, it is best to wait to add the avocado until just before serving to prevent it from turning brown.

Can I substitute the lemon feta vinaigrette with a different dressing

Yes, you can substitute the lemon feta vinaigrette with a different dressing. A simple olive oil and vinegar dressing or a creamy ranch dressing would also work well with this salad.

Up  close  picture of salad.

Storing

Store the salad and the vinaigrette separately. Place the salad in an airtight container and the vinaigrette in a separate container with a tight-fitting lid. Place both containers in the refrigerator. The salad will keep well for 2-3 days, while the vinaigrette will last up to 1 week. When ready to eat, mix the vinaigrette into the salad and toss it.

Note: avocado may start to brown after a day or two; while it is not attractive, it is safe to eat. To help prevent the avocado from browning, you can try squeezing some lemon or lime juice over it before storing it.

Salad upclose.

Corn Avocado Salad with Lemon Feta Vinaigrette

Fresh-grilled corn, creamy avocado, and bright tomatoes combined into a summer salad which is topped with a lemon feta vinaigrette. This salad screams summer deliciousness!
5 from 27 votes
Print Pin Rate
Course: Salad, Side Dish
Cuisine: American
Servings: 2 people
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Equipment

Ingredients

  • 2 -3 cobs fresh corn or 2 cups frozen
  • 1 cup (60g) pasta or gluten-free pasta
  • 1-2 avocados, diced
  • 1 pint (330g) cherry tomatoes, halved
  • 3-5 green onions, thinly sliced and divided
  • 2 cups (40g) arugula
  • 1 tablespoon (15g) lemon juice
  • ¼ cup (37g) feta cheese/vegan feta cheese Divide into 1 tablespoon and 3 tablespoons.
  • 3 tablespoons (42g) olive oil
  • 1 tablespoon (15g) red wine vinegar
  • salt and pepper to taste
  • 5 – 7 fresh basil leaves

Instructions

Preparation:

  • Corn: I preheat the oven to 400°F (200°C). Then, I shuck and clean two to three ears of corn. After rubbing them with olive oil and sprinkling with salt, I cook them in the oven for about 15 minutes. To get that perfect char, I switch the oven to broil for 1-2 minutes at the end of the cooking time. Watch the corn; it can go from charred to burnt. Let the corn cool completely, and then slice the kernels off the cobb.
  • Pasta: While the corn is in the oven, begin cooking the pasta according to the box directions. Once done, rinse with cold water in a colander to stop the cooking process and cool the corn.
  • Prepare the ingredients: First, dice 1-2 avocados. Then, halve one pint of cherry tomatoes. Slice 3-5 green onions. Cut the basil leaves with one single clean cut. Over-chopping basil can make it bruise and bitter.

Dressing:

  • In a small bowl, mix 3 tablespoons of olive oil and 1 tablespoon of red wine vinegar. Add the juice of 1/2 lemon. Also add 2 tablespoons of crumbled feta cheese, half of the sliced green onions, and salt and pepper to taste.

Assembly:

  • Place 2 cups of arugula in a large bowl and toss it with half of the salad dressing.
  • Then, arrange the corn, diced avocado, cherry tomatoes, pasta, green onions, basil, and the rest of the crumbled feta on top of the arugula.
  • Finally, drizzle the remaining dressing over the salad.

Notes

  • This recipe makes enough for 2 large salads or up to 6 smaller ones.
  • For the freshest and crunchiest salad experience, serve it immediately after assembly.
  • If you or your guests have any dietary restrictions or allergies, you can swap ingredients such as swap feta for vegan feta or white pasta for garbanzo bean pasta (which is delicious!)
  • If you plan to save some for later, store it in the fridge in an airtight container and enjoy it within a day for the best taste and texture.

Nutrition

Nutrition Facts
Corn Avocado Salad with Lemon Feta Vinaigrette
Amount per Serving
Calories
 
430
Calories from Fat 729
% Daily Value*
Fat
 
81
g
125
%
Cholesterol
 
33
mg
11
%
Sodium
 
1787
mg
78
%
Carbohydrates
 
56
g
19
%
Fiber
 
22
g
92
%
Sugar
 
27
g
30
%
Protein
 
19
g
38
%
* Percent Daily Values are based on a 2000 calorie diet.
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5 from 27 votes (26 ratings without comment)

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