Description

This Corn and Tomato Pasta Salad is not just easy to make but bursting with flavors from fresh ingredients like cherry tomatoes and corn. Perfect as a quick meal or a side dish for gatherings, it’s a delightful option that everyone will enjoy.

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)

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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 the 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.
In a small mixing bowl, whisk together olive oil, vinegar, lemon juice, garlic, parsley, Italian seasoning, salt, and pepper until evenly combined.
Drizzle the dressing over the salad and toss well. Serve immediately or cover and store in the refrigerator.

Notes

Consider adding some grilled chicken for extra protein.
This salad can be made a day in advance; just add the dressing right before serving for best taste.
Feel free to customize with your favorite vegetables or herbs.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 3g
Sodium: 400mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 8g
Cholesterol: 15mg