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Set the sauce aside Brush your corn with olive oil, sprinkle with salt and pepper, and cook over a grill pan (or actual grill) until the kernels are tender Chop your cherry tomatoes into quarters When your pasta is done cooking, drain it in a colander and run the pasta under cold water until it is completely cool Place the pasta in a bowl and top with the avocado sauce (you might have a decent amount of sauce left over it depends how saucy or dry you prefer your pasta salad) Remove the corn kernels from the ears using a knife, and add the corn to the pasta salad along with the cherry tomatoes and chives Season to taste with salt and pepper If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries
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