Roasted Corn and Tomato Pasta Salad: A Delightfully Fresh Twist
A refreshing pasta salad featuring roasted corn and tomatoes, perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salads
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups cooked pasta
- 1 cup roasted corn
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/4 cup fresh basil, chopped
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cooked pasta, roasted corn, cherry tomatoes, red onion, and basil.
- In a small bowl, whisk together the olive oil and balsamic vinegar, then pour over the salad.
- Toss to combine and season with salt and pepper.
- Chill for at least 30 minutes before serving.
Notes
- For a more robust flavor, let the salad sit overnight in the refrigerator.
- Feel free to add other vegetables like bell peppers or cucumbers.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Roasted Corn and Tomato Pasta Salad, Pasta Salad, Summer Salad