Your new favorite summer salad! It’s loaded with all of your favorite fresh summer flavors and nutrients. It’s easy to make and even easier to share! Recipe by Michelle Smith from The Whole Smiths.
Strawberry and Corn Pasta Salad
Yield: 12 Cups Pasta Salad
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Print Recipe Add to CollectionIngredients
- 12 ounces cooked pasta cooled to room temperature
- 1 ½ pounds strawberries quartered
- 6 ears corn cooked and kernel removed
- 2 tablespoons chopped basil
- 3 avocados diced
- 4 ounces goat cheese crumbled
For the dressing:
- 1 teaspoon salt
- 10 basil leaves
- 2 tablespoons lime juice
- ½ cup extra virgin olive oil
Instructions
- Add all of the ingredients for the dressing together in a small bowl and whisk until combined.
- Add the pasta, strawberries, corn, and basil to a large serving bowl with the dressing and toss to coat well.
- Add the avocado and goat cheese to the bowl and gently fold them into the pasta, being careful not to smash either. Salt to taste and serve!
