Description

This light and refreshing pasta salad combines sweet corn, juicy tomatoes, and tender pasta tossed in a simple olive oil and lemon dressing. Perfect for summer picnics, potlucks, or quick lunches, it showcases fresh seasonal flavors in every bite.

Ingredients

Scale

12 oz pasta (rotini, penne, or farfalle)

2 cups fresh corn kernels

2 cups cherry tomatoes, halved

1/4 cup olive oil

1/4 cup fresh basil, chopped

1/2 cup red onion, finely diced

2 tbsp lemon juice or white wine vinegar

salt and black pepper to taste

optional: 1/2 cup crumbled feta or shredded Parmesan

Instructions

1. Bring a large pot of salted water to a boil and cook pasta until al dente according to package directions.

2. Drain pasta and rinse briefly under cool water to stop cooking and prevent sticking.

3. Prepare the corn by boiling for 3–4 minutes or grilling until lightly charred, then cut kernels from the cob.

4. Halve the cherry tomatoes and finely chop the fresh basil and red onion.

5. In a large bowl, whisk together olive oil, lemon juice, salt, and pepper.

6. Add pasta, corn, tomatoes, basil, and red onion to the bowl and toss until evenly coated.

7. If desired, stir in crumbled feta or Parmesan cheese.

8. Chill salad in the refrigerator for at least 30 minutes before serving and adjust seasoning if needed.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: salad
Method: boiling
Cuisine: american

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 5
Sodium: 200
Fat: 15
Saturated Fat: 3
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 45
Fiber: 4
Protein: 9
Cholesterol: 10

Keywords: corn tomato pasta salad, pasta salad with tomatoes, corn and pasta salad, summer pasta salads, fresh pasta salad, garden pasta salad, vegetarian pasta salad, easy pasta salad