This is the easiest pasta salad recipe that you can whip up in less than 20 minutes. It’s the perfect warm-weather lunch or dinner or would be delicious as a side dish for your summer barbeque. Fresh, filling, and full of flavor. There’s cherry tomatoes, corn, avocado, feta, Cannellini beans, and lots of basil. You can easily adapt this recipe to your liking by adding in your favorite mix-ins.

Pasta Salad with Tomato, Corn, Avocado & Feta

Ingredients

• 1/2 lb Rotelle (usually 1/2 a box)

• 2 cups cherry tomatoes, sliced in half

• 1 1/2 cups frozen corn

• 1 (15-ounce) can Cannellini beans, drained

• 1/4 cup thinly sliced red onion

• 1 tablespoon extra virgin olive oil

• 2 teaspoons sun-dried tomato oil (from a jar of sun-dried tomatoes)

• 1 tablespoon white wine vinegar

• 1 tablespoon balsamic vinegar

• 1/2 teaspoon red chili flakes

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1/2 cup sliced basil leaves

• 1/3 cup crumbled feta

• 2 avocados, cubed

Directions

1. Salt and boil a large pot of water. Cook the pasta (half the box) according to package instructions. Once done, drain and rinse with cold water. Set aside and cool completely.

2. Rinse the frozen corn with water to help thaw.

3. Add corn to a large bowl along with the cherry tomatoes, corn, beans, red onion, olive oil, sun-dried tomato oil, white vinegar, balsamic vinegar, chili flakes, salt, pepper, basil leaves, and feta.

4. Once the pasta has cooled, add to the bowl with the veggies. Toss to coat everything, then gently toss in the avocado and serve!

Recipe Notes:

• Works great as leftovers and becomes more flavorful over time.

• Store leftovers covered in the fridge and enjoy for lunch all week!