Description

This Corn and Tomato Pasta Salad features rotini pasta, fresh cherry tomatoes, sweet corn kernels, and creamy feta. It’s a delightful, easy-to-make dish that’s perfect for a quick dinner or a healthy side for gatherings!

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)

Cook Mode Prevent your screen from going dark

Instructions

Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes or according to package instructions. Drain and rinse pasta under cold water to stop cooking process.
Transfer the pasta to a large mixing bowl or serving bowl. Add cherry tomatoes, corn, olives, herbs, and feta cheese.
In a small mixing bowl, whisk together olive oil, vinegar, lemon juice, garlic, parsley, Italian seasoning, salt, and pepper until evenly combined.
Drizzle the dressing over the salad and toss well. Serve immediately or cover and store in refrigerator.

Notes

For a smoky flavor, use grilled corn instead of canned or frozen.
Feel free to customize with your favorite vegetables or proteins.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 3g
Sodium: 500mg
Fat: 26g
Saturated Fat: 4g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 8g
Cholesterol: 15mg