Fresh Pasta Salad with Avocado and Corn

Fill a large pot with water, salt generously, and bring to a boil. Cook the whole wheat pasta for approx. 17–18 minutes (or according to package instructions) until al dente. Then drain in a colander and rinse under cold running water to stop the cooking process.

Meanwhile, prepare the dressing in a large bowl: Mix the juice of one lemon with 3 tablespoons of olive oil. Add chili flakes, salt, and pepper, and mix everything well.

Halve the avocado, remove the pit, scoop out the flesh, and cut into small cubes. Peel the red onion and cut into fine strips. Wash and halve the cherry tomatoes. Add avocado, onions, tomatoes, and the drained corn to the dressing in the bowl. Roughly tear the basil and fold it in together with the cooled pasta. Carefully mix everything.