Description
This Corn and Tomato Pasta Salad is packed with flavor and vibrant ingredients. Perfect for a quick dinner or a healthy side, it’s simple to prepare and always a crowd-pleaser!
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.
- Add pasta and cook until al dente, about 8-10 minutes or according to package instructions.
- Drain and rinse pasta under cold water to stop the cooking process and to cool the pasta down.
- Transfer the pasta to a large mixing or serving bowl.
- Add 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 cover and store in the refrigerator.
Notes
For added flavor, consider grilling the corn before adding it to the salad.
Feel free to substitute any of the fresh herbs to suit your taste.
This salad can be made a day ahead for easier prep on serving day.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 8mg