Juicy Street Corn Pasta Salad
A refreshing and colorful pasta salad with juicy corn, tender pasta, and vibrant vegetables, all tossed in a tangy lime dressing.
Ingredients
Pasta and Vegetables
- 8 ounces pasta (e.g., bowtie or rotini)
- 2 cups corn (fresh, frozen, or canned) Fresh corn on the cob can be used for an extra-crisp texture.
- 1 piece bell pepper (diced)
- 1/2 piece red onion (finely chopped)
- 1 cup cherry tomatoes (halved)
- 1/4 cup cilantro (chopped) For a variation, use fresh basil instead.
- 1/2 cup feta cheese (crumbled) Can be substituted with goat cheese for creaminess.
Dressing
- 1/4 cup olive oil
- 2 tablespoons lime juice
- Salt and pepper to taste
Instructions
Preparation
- Boil salted water in a pot. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta, then rinse it under cold water to stop the cooking process and cool it down.
- In a large mixing bowl, combine the cooked pasta, corn, diced bell pepper, finely chopped red onion, halved cherry tomatoes, and chopped cilantro. Mix gently to combine the ingredients.
- In a separate small bowl, whisk together the olive oil, fresh lime juice, salt, and pepper until well blended.
- Pour the dressing over the pasta mixture and toss gently until all ingredients are well coated.
- Crumble the feta cheese into the salad and mix lightly to avoid breaking the cheese too much.
- Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
For best flavor, chill the pasta salad before serving. This salad can be served warm, at room temperature, or chilled. To store, keep leftovers in an airtight container in the refrigerator for up to 3 days.