Description
This Corn and Tomato Pasta Salad is a delightful mix of flavors with fresh tomatoes, sweet corn, and a tangy dressing. Ideal for a quick lunch or a side dish for any gathering, it features a refreshing blend of ingredients that are both tasty and wholesome.
Ingredients
Scale
- ½ pound rotini pasta, uncooked
- 2 cups cherry tomatoes, halved
- 2 cups corn kernels, thawed from frozen, grilled, or canned and drained
- ½ cup kalamata black olives, halved
- ¼ cup fresh herbs (basil, parsley or mint), chopped
- ½ cup feta cheese, crumbled
- ½ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon italian seasoning
- ½ teaspoon salt (or to taste)
- ½ teaspoon ground black pepper (or to taste)
Instructions
- Bring a large pot of salted water to a boil and add the pasta. Cook until al dente, approximately 8-10 minutes, then drain and rinse under cold water to cool.
- In a large mixing or serving bowl, combine the cooled pasta with cherry tomatoes, corn, olives, herbs, and feta cheese.
- In a small bowl, whisk together olive oil, vinegar, lemon juice, garlic, parsley, Italian seasoning, salt, and pepper until combined.
- Drizzle the dressing over the salad and toss well. Serve immediately or refrigerate for later.
Notes
You can use fresh corn on the cob in place of frozen or canned if preferred.
Add grilled chicken or shrimp for a protein boost and make it a complete meal.
Feel free to customize with your favorite vegetables or herbs.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg