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