Roasted Corn and Tomato Pasta Salad: Your Best Summer Delight
Enjoy the vibrant and refreshing flavors of this Roasted Corn and Tomato Pasta Salad, perfect for summer gatherings!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups cooked pasta
- 1 cup roasted corn
- 2 cups cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cooked pasta, roasted corn, cherry tomatoes, red onion, basil, and feta cheese.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Serve chilled or at room temperature.
Notes
- This salad can be made a few hours in advance and kept in the refrigerator.
- For added flavor, you can grill the corn instead of roasting it.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 5mg
Keywords: Roasted Corn, Tomato, Pasta Salad, Summer Recipe, Fresh Ingredients