Description
Corn Pasta Salad is a refreshing mix of sweet corn, pasta, and fresh veggies, tossed in a zesty dressing. Perfect for summer meals!
Ingredients
- 2 cups pasta (rotini, fusilli, or penne)
- 1 cup fresh corn kernels (or canned/frozen)
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- 1 small red onion, finely chopped
- 1/2 cup cucumber, sliced
- 1/4 cup fresh cilantro or parsley, chopped
- 1/4 cup feta cheese (optional)
- 1/4 cup black beans (optional)
For the Dressing:
- 1/4 cup olive oil
- 2 tbsp red wine vinegar (or lime juice)
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper, to taste
Instructions
Cook the Pasta: Boil the pasta in salted water until al dente. Drain, rinse with cold water, and set aside.
Prepare the Corn: If using fresh corn, roast it in a skillet with a little olive oil until lightly browned. Set aside to cool.
Chop the Vegetables: Dice the bell pepper, halve the cherry tomatoes, chop the onion, and slice the cucumber.
Make the Dressing: In a small bowl, whisk together olive oil, vinegar or lime juice, mustard, honey, salt, and pepper.
Combine: In a large mixing bowl, combine the cooked pasta, corn, vegetables, and black beans (if using).
Add Dressing: Pour the dressing over the salad and toss everything gently to combine.
Finish: Sprinkle with fresh cilantro or parsley and crumbled feta cheese if desired.
Serve: Chill in the fridge for 15-30 minutes before serving for best flavor. Enjoy!
Notes
For extra flavor, try grilling the corn before adding it to the salad—it adds a delicious smoky taste!
- Prep Time: 15
- Cook Time: 10
- Category: Salad, Side Dish
- Method: Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 4g
- Sodium: 300 mg
- Fat: 10g
- Saturated Fat: 2 g
- Unsaturated Fat: 8g
- Trans Fat: 0 g
- Carbohydrates: 32g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 5 mg