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Roasted Corn and Tomato Pasta Salad

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A vibrant and flavorful pasta salad made with roasted corn and juicy tomatoes, perfect for summer gatherings.

Ingredients

Scale
  • 8 oz uncooked rotini pasta
  • 2 cups corn kernels (fresh, frozen, or canned and drained)
  • 1 1/2 cups cherry or grape tomatoes, halved
  • 1 tbsp olive oil (for roasting)
  • 1/4 cup finely diced red onion or shallot
  • 1/4 cup chopped fresh basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 tbsp olive oil (for dressing)
  • 2 tbsp red wine vinegar or lemon juice
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. In a large pot, bring salted water to a rolling boil. Toss in the pasta and cook according to package directions until al dente, about 8-10 minutes. Drain and rinse under cold water until cool.
  2. Preheat your oven to 425°F (220°C). Spread the corn and halved cherry tomatoes on a baking sheet. Drizzle with 1 tablespoon of olive oil, salt, and pepper. Roast for 20-25 minutes, stirring halfway through.
  3. In a small bowl, whisk together the 3 tablespoons of olive oil, red wine vinegar (or lemon juice), Dijon mustard, minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until it emulsifies.
  4. In a large bowl, toss together the cooked pasta, roasted corn, tomatoes, diced onion, and basil. Pour the dressing over and mix well.
  5. Refrigerate for at least 30 minutes to let flavors meld before serving. Toss again before serving.

Notes

For creaminess, stir in crumbled feta or ricotta. This salad is great for meal prep and will last in the fridge for up to 3 days.

Nutrition

Find it online: https://us.recipesfood.org/roasted-corn-tomato-pasta-salad/

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