Description
This Corn and Tomato Pasta Salad is a delightful combination of sweet corn, juicy tomatoes, and feta cheese, all tossed in a tangy dressing. It’s perfect for a quick dinner or a refreshing side dish.
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, about 8-10 minutes, then drain and rinse under cold water.
- In a large mixing bowl, combine the cooked pasta with cherry tomatoes, corn, olives, herbs, and feta cheese.
- In a separate small bowl, whisk together olive oil, vinegar, lemon juice, garlic, parsley, Italian seasoning, salt, and pepper until well combined.
- Drizzle the dressing over the pasta salad and toss everything together. Serve immediately or refrigerate for later.
Notes
You can customize the herbs based on your preference—basil, parsley, or mint all work well.
This salad can be made ahead of time and stored in the refrigerator for up to two days.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg