Description
This Corn and Tomato Pasta Salad is a delightful dish packed with vibrant flavors and wholesome ingredients. It’s quick to prepare and perfect for a fresh meal that everyone will love.
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
- Bring a large pot of salted water to a boil. Add the rotini pasta and cook until al dente, about 8-10 minutes, or according to package instructions. Drain and rinse under cold water to stop the cooking process and cool the pasta down.
- Transfer the cooled pasta to a large mixing bowl. Add halved cherry tomatoes, corn, kalamata olives, chopped fresh herbs, and crumbled feta cheese.
- In a separate small bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, finely chopped parsley, Italian seasoning, salt, and pepper until well combined.
- Drizzle the dressing over the pasta salad and toss gently to mix. Serve immediately or cover and refrigerate until ready to serve.
Notes
For a vegetarian option, ensure that the feta cheese is from a vegetarian source.
Feel free to add additional vegetables like bell peppers or cucumbers to enhance the salad.
This salad can be made ahead of time, making it perfect for parties or meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 360mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg