Corn belongs on everything and it sure does belong on this creamy corn pasta salad with an easy tahini alfredo. Summer pasta salad dreams right here.
Summer is for enjoying corn in every form. I made this creamy corn pasta salad on a very hot day and was super satisfied with how easy and summery it was. The only catch with this recipe is that if you want it to be a pasta salad, you will have to wait a little while it cools in the fridge. But I’d like to add that the waiting is well worth it!
The tahini alfredo is mostly made with tahini, cashews, and almond milk, so it’s dairy-free but so creamy! I used whatever was leftover to jazz up my toast and it did the job. I love Eat Banza’s chickpea pasta, but you can use anything you want here.
Creamy Corn Pasta Salad with Tahini Alfredo
Ingredients
- 8 oz. pasta of choice I used Eat Banza's penne chickpea pasta
- 1 ear of corn, boiled
- 3 small tomatoes
- ½ avocado, cubed
- fresh basil or another herb of choice
Tahini Alfredo
- ¼ cup tahini
- ¼ cup + 2 tbsp almond milk
- ¼ cup toasted cashews
- ½ tsp garlic powder
- ½ tsp black pepper
- small amount of lemon juice to taste
Instructions
- Cook pasta to package instructions and chill it while you make the sauce.
- For the sauce blend all ingredients in a small processor and add lemon juice at the end.
- Put all the ingredients together and garnish with fresh basil or another herb.
If you like this pasta salad, you may also enjoy these other recipes featuring corn:
I’d recommend a bit of coconut milk instead but the double tahini version would also be yum! Just different 🙂
Love this recipe! If there’s a cashew allergy can I sub another 1/4 cup tahini? Thanks