Juicy Street Corn Pasta Salad
A delightful mix of flavors with fresh ingredients like corn, bell peppers, and tomatoes, topped with creamy feta cheese. Perfect for summer barbecues and picnics!
Ingredients
Pasta and Veggies
- 8 oz pasta (e.g., rotini or bowtie) Use your favorite pasta shape.
- 2 cups corn (fresh or frozen) Fresh corn is preferred when in season.
- 1 cup cherry tomatoes, halved Adds sweetness and color.
- 1 red bell pepper, diced red bell pepper, diced For a sweet crunch.
- 1/4 cup red onion, finely chopped Can substitute with green onions.
- 1 cup cilantro, chopped For freshness and flavor.
Dressing
- 1/4 cup olive oil Extra virgin olive oil is best.
- 2 tbsp lime juice Adjust based on taste preference.
- Salt and pepper to taste For flavor enhancement.
Topping
- 1/2 cup crumbled feta cheese Adds creaminess.
Instructions
Preparation
- Cook the pasta according to package instructions. Drain and let cool.
- In a large bowl, combine the cooked pasta, corn, red bell pepper, red onion, cherry tomatoes, and cilantro.
Dressing
- In a small bowl, whisk together olive oil, lime juice, salt, and pepper.
Assembly
- Pour the dressing over the pasta salad and toss to combine.
- Sprinkle crumbled feta cheese over the top before serving.
- Chill in the refrigerator for at least 30 minutes before serving for best flavor.
Notes
Serve chilled as a side dish. Pairs well with grilled meats or can be enjoyed as a light lunch. Garnish with extra cilantro or lime wedges for added flair. Store leftovers in an airtight container for up to 3 days. If pasta absorbs too much dressing, add more olive oil or lime juice when serving.