Go Back
–+ servings
Print Recipe
4.50 from 8 votes

Summer Pesto Pasta Salad

This EASY 10-minute Summer Pesto Pasta Salad is loaded with fresh ingredients like juicy tomatoes, corn, avocado, garlic, and lemon zest, all tossed together with warm pasta and delicious basil pesto!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Salad, Side Dish
Cuisine: Italian
Keyword: Summer Pesto Pasta Salad
Servings: 8

Ingredients

  • 16 oz cavatappi pasta any corkscrew pasta will work
  • 3 cloves garlic minced
  • 2 cups cherry tomatoes halved
  • 1 1/2 cups corn fresh or frozen
  • 1 avocado pitted and diced
  • 1 cup pesto
  • 1 Tbsp lemon juice + 1 tsp zest
  • Pinch red pepper flakes
  • Salt and pepper to taste
  • 1/2 cup fresh basil chopped

Instructions

  • Bring a large pot of salted water to a boil and cook pasta per package instructions until al dente.  Drain pasta, rinse with water and transfer to a large bowl.
  • Mix together the garlic with warm pasta until all incorporated, then add in tomatoes, corn and avocado.  Pour in the pesto and mix well until everything is nice and coated.
  • Add in lemon juice, lemon zest, red pepper flakes, salt/pepper and fresh basil and give everything another good stir until all mixed together.  Serve and enjoy!

Nutrition

Serving: 1/8th of recipe | Calories: 400kcal | Carbohydrates: 54.1g | Protein: 9.7g | Fat: 16.7g | Saturated Fat: 2g | Sodium: 262.4mg | Fiber: 5.2g | Sugar: 5.3g