Roasted Corn Tomato Pasta Salad (Print-Friendly Version)
Sweet corn, cherry tomatoes, fresh basil, and balsamic combine for a refreshing, quick summer pasta salad.
# What You'll Need:
→ Salad Base
01 -
200 g cooked rotini or penne pasta
02 -
170 g roasted corn kernels
03 -
150 g cherry tomatoes, halved
04 -
40 g red onion, diced
05 -
10 g fresh basil, chopped
→ Dressing
06 -
60 ml extra virgin olive oil
07 -
30 ml balsamic vinegar
08 -
Salt, to taste
09 -
Freshly ground black pepper, to taste
# How to Make It:
01 -
Set the oven to 200°C to prepare for roasting the corn.
02 -
Spread corn kernels evenly on a baking sheet and roast for 20 minutes, or until golden and lightly caramelized. Allow to cool slightly before using.
03 -
In a large mixing bowl, gently combine cooked pasta, roasted corn, halved cherry tomatoes, and diced red onion without crushing the tomatoes.
04 -
Drizzle olive oil and balsamic vinegar over the mixture. Season with salt and freshly ground black pepper. Toss gently until all ingredients are evenly coated.
05 -
Sprinkle chopped fresh basil over the salad. Serve chilled or at room temperature.
# Additional Tips:
01 -
Salad can be prepared in advance; chilling enhances the flavors.
02 -
For additional protein, black beans may be added.
03 -
Feta cheese or mozzarella can introduce creaminess if desired.
04 -
Frozen corn may be substituted; thaw and drain well prior to roasting.
05 -
Store leftovers in an airtight container in the refrigerator for up to 3 days.