Description
This Corn and Tomato Pasta Salad bursts with flavor from fresh ingredients like cherry tomatoes, sweet corn, and feta cheese. It’s an easy, nutritious option for a quick dinner or a delightful side dish for gatherings.
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
- Boil a large pot of salted water and add the rotini pasta. Cook until al dente, approximately 8-10 minutes, or follow package instructions. Drain and rinse the pasta under cold water to cool it down.
- In a large mixing bowl, combine the cooked pasta, halved cherry tomatoes, corn kernels, halved olives, fresh herbs, and crumbled feta cheese.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, finely chopped parsley, Italian seasoning, salt, and black pepper.
- Pour the dressing over the salad and mix thoroughly. Serve immediately or cover and refrigerate for later.
Notes
Feel free to customize the salad by adding your favorite vegetables or proteins.
This salad is perfect for meal prep and can be stored in the refrigerator for 2-3 days.
If using canned corn, ensure it is well-drained to avoid excess moisture.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg