Oh my gosh, when that summer sun hits, you know we need sides that aren’t going to make us sweat over the stove for hours, right? That’s why I’m obsessed with this Roasted Corn And Tomato Pasta Salad. It’s the definition of potluck perfection because you can actually make it the day before, and it tastes even better!

What sets this recipe miles apart from those mayonnaise-drenched things you see everywhere else? Um, the corn. We toss those kernels in olive oil and roast them until they get that beautiful, smoky sweetness—it’s addictive, trust me. I just brought this to my neighbor’s huge BBQ last weekend, and I swear I had three people ask me for the recipe before dessert was even served. It’s easy, it’s bright, and it absolutely disappears off the table!

Why This Roasted Corn And Tomato Pasta Salad Shines

When it comes to summer sides, you need things that are reliable, crowd-pleasing, and don’t require constant attention. This salad checks all those boxes, and then some! It’s secretly the best because it improves the longer it sits.

The roasting step gives the corn a depth of flavor you just can’t get boiling it.
It holds up beautifully in the fridge—no soggy mess here!
The fresh basil really brightens up every single bite.
Seriously, you can get everything mixed even during the pasta boiling time!

Flavor Profile: Sweet, Tangy, and Fresh

Okay, let’s talk taste. The star is definitely that sweet, slightly charred corn. Then you get the pop of acidity from those halved cherry tomatoes and the sharp little kick from the red wine vinegar in the dressing. It’s all wrapped up with a burst of fresh basil at the end. It’s perfectly balanced—not too heavy, not too sharp, just really bright and ready for summer!

Simple Prep Time for Your Roasted Corn And Tomato Pasta Salad

I’m telling you, this is faster than ordering takeout. The actual active prep time is only about fifteen minutes, and the roasting takes another fifteen while you boil the pasta. That gives us a total cook time of maybe half an hour. Then it just chills out in the fridge, making it the ultimate low-stress side dish for any cookout.

Essential Ingredients for Roasted Corn And Tomato Pasta Salad

You can’t cut corners on ingredients if you want that incredible roasted flavor, but honestly, this list is pretty straightforward. The magic here is the quality of the fresh stuff we combine with that perfectly charred corn. Don’t worry about finding anything super fancy! Here’s exactly what you need to gather before you even think about turning the oven on:

12 oz pasta (I love rotini, but penne works great too!)
2 cups corn kernels (fresh is best, but we’ll talk about frozen later)
1 pint cherry or grape tomatoes, halved (make sure they are ripe!)
1/2 cup red onion, finely chopped (chop it small so it blends in)
1/4 cup fresh basil, chopped (this is non-negotiable for freshness)
1/4 cup olive oil (for the roasting and the dressing)
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper

Ingredient Notes and Substitutions

Listen, while I list rotini, feel free to grab farfalle or shells—whatever short shape you prefer will catch the dressing nicely. If you are in a pinch and have frozen corn, go ahead and use it! Just make sure you pat it completely dry. If you don’t have fresh basil, you could use parsley, but wow, homemade simple syrup isn’t the only swap that changes the flavor profile; basil is key here!

Step-by-Step Instructions for Perfect Roasted Corn And Tomato Pasta Salad

Alright, let’s get cooking! This is where the magic happens, and I promise it moves fast once you get organized. The first thing you have to do is get that oven hot—I mean really hot—because we need that roasting power. Preheat your oven to 400°F (200°C) right off the bat so it’s ready when you are.

Next, toss your corn—whatever kind you’re using—with just a little bit of olive oil, about one tablespoon, spread it out nicely on a baking sheet. We aren’t stacking it up! We want every kernel exposed to that heat.

Roast the corn for exactly 15 minutes. Set a timer! But don’t walk away. Halfway through, pull that tray out and give it a good stir so all sides get that lovely brown color.
While that’s roasting, go ahead and boil up your pasta according to the package directions. It needs to be al dente, but the absolute key here is draining it and rinsing it really well with cold water immediately. We want it chilled down fast so it doesn’t stick together!
Once the corn is done and cooled a bit, you’re ready to combine the rest of the salad base: pasta, corn, tomatoes, onions, and basil go right into a big bowl.

Roasting the Corn: Building the Flavor Base

That 400°F temperature is important! Listen, you’re looking for actual light browning on the kernels, maybe even a little bit of lovely, dark charring in spots. That’s where the deep, sweet flavor comes from—it’s not just cooked corn, it’s *roasted* corn. Stirring halfway through is essential to prevent burning, but don’t be shy about letting those edges get a little crispy. That little bit of smoke is what makes this salad so killer.

Preparing the Dressing for Your Roasted Corn And Tomato Pasta Salad

The dressing is super simple, thank goodness. Just grab a small bowl and whisk together the rest of your olive oil—that’s three tablespoons—with the red wine vinegar, that teaspoon of Dijon, salt, and pepper. You want to whisk it vigorously until it starts looking a little creamy and unified, that’s the start of an emulsion! It takes maybe a minute. If you wanted to learn more about how to properly balance acidity like that, I read a great piece on making homemade tomato sauce which shows similar techniques.

Tips for the Best Roasted Corn And Tomato Pasta Salad Results

Even with perfect ingredients, how you handle the temperature changes can majorly affect your final salad texture. This recipe is forgiving, but you have to follow just two little rules if you want it to shine when you serve that first scoop. Seriously, don’t skip the cooling phase, or you’ll end up with mush!

First off, make sure that pasta is *truly* cold after you drain it. If you toss warm pasta with fresh tomatoes, they start sweating immediately, which waters down your beautiful dressing. A quick rinse under cold tap water does the trick faster than you think. Don’t let it sit on the counter; cool it down now! When you hurry this part, it’s like making iced tea by pouring hot tea over ice—it just waters down the flavor!

Also, resist the urge to eat it right away when you first toss everything together. I know, I know, it smells incredibly tempting when that dressing hits the corn, but it needs time to settle down. It needs time to meld!

The Importance of Chilling Your Roasted Corn And Tomato Pasta Salad

You absolutely must chill this salad for at least thirty minutes, but honestly? Overnight is even better! When everything is cold, the vinegar, mustard, and oil in the dressing really soak into the pasta and the corn. If you serve it warm, the flavors are just bouncing off each other. Give it a good solid half hour in the fridge, though, and you’ll feel the entire salad tighten up and taste cohesive!

Variations on the Roasted Corn And Tomato Pasta Salad

Now, while I think this Roasted Corn And Tomato Pasta Salad is pretty close to perfect just the way it is—especially with that sweet corn—I know we cooks like to leave our own little signature on things, right? It’s super easy to customize this!

For a heartier meal, throw in some protein. Grilled chicken chunks that you seasoned with paprika work amazingly well here. Or, if you want to keep it vegetarian but want a salty bite, a crumble of good quality feta cheese is absolutely fantastic combined with those tomatoes. I once tossed in a little pinch of smoked paprika along with the salt and pepper in the dressing—wow!

If basil isn’t your absolute favorite herb, you could swap it out for fresh oregano or even some chopped chives for a sharper onion note. This salad is really just a wonderful canvas for whatever summer veggies you happen to have lying around!

Serving Suggestions for Roasted Corn And Tomato Pasta Salad

The beauty of a great pasta salad is that it plays nicely with almost anything grilled or hot off the smoker! Since this Roasted Corn And Tomato Pasta Salad is so bright and fresh, you need mains that can stand up to that zingy vinegar dressing.

For a perfect backyard barbecue vibe, you can’t beat serving this alongside simple grilled burgers or maybe some smoky grilled chicken thighs. If you’re having a lighter evening, this is honestly incredible next to flaky grilled white fish—like cod or snapper. It takes the place of a heavy potato salad perfectly!

And hey, if you’re looking for a fantastic drink complement, I found some amazing, light summer cocktail recipes that pair so well with this side dish. It’s all about keeping things refreshing when that sun is out!

Storage and Make-Ahead Tips for Roasted Corn And Tomato Pasta Salad

This is seriously the best part about making this Roasted Corn And Tomato Pasta Salad—it’s a complete make-ahead superstar! You can absolutely roast the corn a whole day ahead of time, which is such a time saver if you’re planning a party.

The instructions say you need to chill it for 30 minutes, but I’m telling you, if you mix the whole thing up the night before, it’s even better. Store any leftovers in a good airtight container in the fridge. Pasta soaks up dressing as it sits, so it might look a little dry the next day. If that happens, just splash in another tablespoon of olive oil and maybe a tiny squeeze of lemon juice when you serve it. It tastes like summer, but ready to go!

Frequently Asked Questions About This Pasta Salad

I get so many questions about this recipe, especially around summertime when everyone is making pasta salads! It’s funny how a few simple ingredients can spark so many thoughts. Here are some of the things I hear folks asking most often about my favorite Roasted Corn And Tomato Pasta Salad.

For instance, a lot of people worry about using corn that isn’t perfectly fresh. You definitely can use frozen corn kernels—just make sure you thaw them completely and pat them super dry before roasting. If you try to roast wet corn, you’ll steam it instead of charring it, and we definitely want that smoky flavor popping!

Another common query is about the best pasta shape. I mentioned rotini, but honestly, any short pasta works wonderfully. Farfalle (the bow ties!) look gorgeous mixed in with the tomatoes and corn. The main thing is that the shape should be able to trap some of that light vinaigrette dressing. If you need some quick beverage ideas to go with this salad, check out these easy cocktail recipes!

Can I prepare the Roasted Corn And Tomato Pasta Salad entirely ahead of time?

Yes, you absolutely can, and I highly recommend it! If you are serving it within 12 hours, go ahead and mix the whole thing, including the dressing, and chill it. But—and this is important—if you are making this for a party the next day (like, more than 18 hours out), I’d mix the pasta, corn, tomatoes, and onion, but keep the dressing separate. Toss it with the dressing about an hour before you plan to serve. This guarantees the pasta doesn’t get totally saturated by the vinegar overnight, giving you a fresher-tasting cold pasta salad!

Nutritional Snapshot of Roasted Corn And Tomato Pasta Salad

I always get asked about the nutrition breakdown for this salad because it feels so light and fresh, but it still has substance from the pasta and olive oil. Keep in mind these numbers are just an estimate based on standard ingredient choices—your specific brand of pasta or oil will change things slightly!

For a standard serving size (about 1 cup), here’s the general idea:

Calories: Around 350
Fat: Around 12g
Protein: About 10g
Carbohydrates: Roughly 50g

This is a delicious vegetarian side dish that brings good fiber and nutrients to your picnic spread, but remember, these approximations can vary widely depending on exactly how much oil you drizzle on top!

Roasted Corn and Tomato Pasta Salad

Author: cocktailmixguide.com
Total Time: 60 min
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A simple pasta salad featuring roasted corn and fresh tomatoes, dressed lightly.

Ingredients

Scale

12 oz pasta (rotini or penne)
2 cups corn kernels (fresh or frozen)
1 pint cherry or grape tomatoes, halved
1/2 cup red onion, finely chopped
1/4 cup fresh basil, chopped
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Preheat your oven to 400°F (200°C).
Toss the corn kernels with 1 tablespoon of olive oil and spread them on a baking sheet.
Roast the corn for 15 minutes, stirring halfway, until lightly browned. Set aside to cool.
Cook the pasta according to package directions until al dente. Drain and rinse with cold water to cool.
In a small bowl, whisk together the remaining 3 tablespoons of olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make the dressing.
In a large bowl, combine the cooled pasta, roasted corn, halved tomatoes, chopped red onion, and basil.
Pour the dressing over the salad and toss gently to coat all ingredients evenly.
Chill for at least 30 minutes before serving.

Notes

You can roast the corn ahead of time.
Use your preferred short pasta shape.

Prep Time: 15 min
Cook Time: 15 min
Category: Side Dish
Method: Roasting and Mixing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 6
Sodium: 300
Fat: 12
Saturated Fat: 2
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 50
Fiber: 5
Protein: 10
Cholesterol: 0

Keywords: pasta salad, roasted corn, tomato salad, summer salad, cold pasta