Description
This Corn and Tomato Pasta Salad highlights the fresh flavors of grilled corn, juicy tomatoes, and feta cheese. It’s perfect for a quick lunch or a healthy dinner option, bringing irresistible taste and simplicity to your table.
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. Cook the pasta for 8-10 minutes until al dente. Drain and rinse under cold water.
- In a large mixing bowl, combine the drained pasta, cherry tomatoes, corn, olives, fresh herbs, and feta cheese.
- In a separate bowl, whisk the olive oil, red wine vinegar, lemon juice, minced garlic, parsley, Italian seasoning, salt, and pepper together until combined.
- Drizzle the dressing over the salad and toss everything thoroughly. Serve right away or refrigerate for later.
Notes
For added flavor, consider using grilled corn.
Feel free to customize the herbs based on your preference.
This salad keeps well in the refrigerator for a day or two, making it great for meal prep.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg