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This roasted corn and tomato pasta salad instantly brings sunshine to any table with its vibrant colors and effortless flavor. It is the dish I reach for all summer when the markets are overflowing with sweet corn and ripe cherry tomatoes. Roasting the corn gives it that craveworthy smoky flavor, and the juicy tomatoes keep every bite refreshing. This salad never lasts long at my place when friends or family are around.
The first time I made this to bring to a backyard barbecue I had kids and adults both coming back for seconds which always tells me a recipe is a keeper.
Ingredients
- Cooked pasta: Choose rotini or penne for texture and good dressing hold
- Roasted corn: Roasting brings caramelized sweetness try to use fresh ears when in season
- Cherry tomatoes: Pick the sweetest you can find as they add bright bursts of flavor
- Red onion: Adds a sharp crunch and subtle zing dice finely for best texture
- Fresh basil: Provides cooling freshness buy bunches with bright green leaves
- Olive oil: Use high-quality extra virgin for rich flavor and depth
- Balsamic vinegar: A gentle tanginess lifts all the ingredients look for a dark and syrupy type
- Salt: Enhances every flavor use flaky sea salt if possible
- Pepper: Adds subtle heat and rounds out the salad use fresh cracked for fragrance
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to four hundred degrees Fahrenheit or two hundred Celsius to get it hot and ready for roasting. This high temperature draws out the natural sweetness of the corn.
- Roast the Corn:
- Spread corn kernels evenly on a baking sheet so each piece can caramelize. Roast for twenty minutes stirring halfway until the kernels are golden brown and a little crisp at the edges.
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until just al dente. Drain and rinse briefly under cool water to stop cooking while keeping a little bite.
- Prepare the Vegetables:
- While the corn and pasta cool slice cherry tomatoes in half and finely dice the red onion so they are ready to toss. Chop the basil just before using to preserve its aroma.
- Mix the Salad:
- Combine pasta corn tomatoes and onion in a large bowl mixing gently with a spatula so nothing gets smashed. This step ensures an even distribution of colors and flavors.
- Dress the Salad:
- Pour olive oil and balsamic over everything followed by a good pinch of salt and several grinds of black pepper. Toss thoroughly to coat every piece with dressing. Taste and adjust seasoning if needed.
- Garnish and Serve:
- Scatter chopped basil over the salad for a burst of green and serve chilled or at room temperature so the flavors shine. This salad is most refreshing if it rests in the fridge for at least thirty minutes before serving.
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My favorite ingredient here is always the roasted corn because it takes just a few minutes but absolutely transforms the flavor. I will never forget the time my nephew asked me how I made corn taste so good during a family picnic.
Storage Tips
Store leftover salad in a sealed container in the refrigerator where it will stay crisp for up to three days. For best intensity of flavor stir the salad before serving again as the dressing can settle at the bottom. If you want to keep the basil bright add a fresh sprinkle just before eating.
Ingredient Substitutions
Swap in frozen corn for fresh if needed just thaw and dry before roasting. If cherry tomatoes are not available try grape tomatoes or even diced heirloom tomatoes for extra color. For a protein boost add drained black beans or chickpeas. Gluten free pasta works perfectly as a substitute in this recipe.
Serving Suggestions
Serve this salad as a side with grilled chicken fish or tofu for a rounded summer meal. It also works great as the base for a picnic lunch just add a few slices of avocado on top. If you want a fancier presentation spoon the salad into lettuce cups or alongside chilled shrimp for a light brunch option.
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Cultural and Historical Context
Pastas salads like this draw inspiration from Italian and Mediterranean traditions where colorful vegetables and fresh herbs meet olive oil and vinegar. While the dish is simple it celebrates seasonal produce in the best possible way. Corn has become a summer staple in dishes across the world adding a note of sweetness to classic recipes.
Common Recipe Questions
- → Can I use frozen corn instead of fresh?
Yes, frozen corn works well. Thaw and drain it thoroughly before roasting or adding to your salad.
- → How can I prepare this salad ahead of time?
Cook the pasta and roast the corn in advance, then store separately. Mix with tomatoes, onion, and dressing just before serving for the freshest result.
- → What pasta shapes work best?
Rotini and penne are excellent choices, as their shape holds the dressing and vegetables well.
- → What are good add-ins for extra flavor?
Try crumbled feta for creaminess or toss in black beans for protein. Fresh herbs like dill or parsley are also great additions.
- → How should I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to three days. Enjoy cold or let it sit at room temperature for a few minutes before serving.
- → Can I make this gluten-free?
Absolutely! Swap in your favorite gluten-free pasta for a delicious gluten-free version.