Juicy Street Corn Pasta Salad
This simple and bright salad combines sweet corn, colorful veggies, and pasta tossed in a tangy lime dressing, perfect for picnics or weeknight dinners.
Ingredients
Pasta and Vegetables
- 8 oz pasta (e.g., rotini or penne) Cook according to package instructions
- 2 cups fresh corn (or canned, drained) Use fresh corn for best flavor
- 1 red bell pepper, diced
- 1 small red onion, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup cilantro, chopped
Dressing
- 1 lime, juiced Adjust to taste
- 3 tbsp olive oil Extra virgin recommended
- Salt and pepper to taste
Optional Toppings
- Feta cheese Optional for topping
Instructions
Preparation
- Cook the pasta according to package instructions. Drain and let cool.
- In a large bowl, combine the corn, bell pepper, red onion, cherry tomatoes, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour over the vegetable mixture.
- Add the cooled pasta to the vegetable mix and toss gently to combine.
- Adjust seasoning to taste and top with feta cheese if desired.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Serve cold or at room temperature. Pairs well with grilled meats, tacos, or a green salad. Store in an airtight container in the fridge for up to 3 days. If it looks dry, add a little olive oil or a splash of lime.