Description

This Corn and Tomato Pasta Salad features vibrant flavors and simple ingredients. With sweet corn, juicy tomatoes, and a zesty dressing, it’s perfect for quick dinners or healthy meals.

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, 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
½ teaspoon ground black pepper

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Instructions

Bring a large pot of salted water to a boil.
Add pasta and cook until al dente, about 8-10 minutes or according to package instructions.
Drain and rinse pasta under cold water to cool it down.
Transfer the pasta to a large mixing bowl or serving bowl.
Add cherry tomatoes, corn, olives, herbs, and feta cheese to the bowl.
In a small mixing bowl, whisk together olive oil, vinegar, lemon juice, garlic, parsley, Italian seasoning, salt, and pepper until well combined.
Drizzle the dressing over the salad and toss well.
Serve immediately or cover and store in the refrigerator.

Notes

For added flavor, consider grilling the corn before adding it to the salad.
Feel free to mix in your favorite vegetables or protein for variation.
This salad can be made ahead of time and is great for picnics or potlucks.

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 3g
Sodium: 600mg
Fat: 28g
Saturated Fat: 4g
Unsaturated Fat: 24g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 8g
Cholesterol: 16mg