Juicy Street Corn Pasta Salad
A vibrant and flavorful pasta salad featuring sweet corn, juicy tomatoes, and colorful bell peppers, dressed with lime and olive oil.
Ingredients
Pasta and Vegetables
- 8 oz pasta (your choice) Short pasta like rotini or penne works well.
- 2 cups fresh corn (grilled or boiled) Can use frozen if fresh is not available.
- 1 cup cherry tomatoes, halved Adds juiciness and sweetness.
- 1 cup diced bell pepper (any color) Choose a mix for color.
- ½ cup red onion, diced For a mild onion flavor.
- ½ cup cilantro, chopped Can substitute with parsley if preferred.
Dressing
- ¼ cup lime juice Freshly squeezed is best.
- ¼ cup olive oil Extra virgin recommended.
- to taste salt and pepper Essential for flavor.
Toppings
- to taste Feta cheese Optional, for a creamy finish.
Instructions
Preparation
- Gather all your ingredients and measure them out for efficiency.
- Bring a large pot of salted water to a boil.
Cook Pasta
- Add the pasta and cook according to package instructions until al dente, usually 8 to 10 minutes.
- Drain the pasta and rinse it under cold water.
Cook Corn
- Grill or boil the corn for 5-10 minutes until tender, then let cool before cutting kernels off the cob.
Chop Vegetables
- While the pasta and corn cool, chop the bell pepper, red onion, and halve the cherry tomatoes. Set aside.
Mix Salad
- In a large mixing bowl, combine the chopped vegetables, cooled pasta, and corn. Toss gently.
Prepare Dressing
- In a separate bowl, whisk together lime juice, olive oil, salt, and pepper until emulsified.
Combine and Chill
- Pour the dressing over the salad and mix gently. Cover and refrigerate for at least 30 minutes.
Serve
- Serve chilled, topped with crumbled feta cheese if desired.
Notes
Store leftovers in an airtight container for 3-4 days. Adjust seasoning before serving.