Summer Corn Tomato Pasta
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Summer Corn Tomato Pasta is one of those dishes that really makes the most of seasonal produce. It’s simple to prepare, comes together quickly, and tastes fresh. It’s sweet and tangy with creamy, slightly zesty dressing.
We love this pasta with garlic steak bites.
Summer Corn Tomato Pasta
This is one of my go-to summer dinners because it’s fast and uses ingredients I usually have on hand. This pasta is light and vegetable-forward. It’s high in fiber from the corn and tomatoes and lower in fat than most creamy pasta dishes. You can make it gluten-free by using your preferred GF pasta.
Why you’ll ❤️ this recipe.
🏃🏼♀️Ready in 20 minutes.
🕜Great for meal-prep
😋Light but filling
🥣Great for weeknights, gameday, and potlucks
🥬Full of fresh ingredients
🔁Easy to customize
Cooking Tips and Substitutions
For your corn and tomato pasta salad, use fresh corn when it’s in season, cut it straight from the cob. If you’re short on time, frozen or canned corn works fine.
Cherry or grape tomatoes hold their shape well, but any ripe tomato will do.
Add a little red pepper for more flavor.
For protein, toss in grilled chicken, white beans, or garbanzo beans.
Swap basil with parsley if needed.
Summer Corn Tomato Pasta FAQ
Can I make this ahead?
You can prep the corn and tomatoes in advance, but it’s best to toss everything together right before serving so the pasta doesn’t dry out.
Can I serve this cold?
Yes, I prefer to make this recipe early, refrigerate it, and serve it cold. However, you can serve it at room temperature.
Can I add cheese?
Yes. A little crumbled feta or grated Parmesan works well.
Summer Corn Tomato Pasta Cooking Tips
- Use short pasta shapes that hold dressing well.
- For extra flavor, try roasting the corn or adding crumbled feta or shredded cheddar.
- Rinse pasta well to cool it down and prevent clumping.
Storage & Reheating
Storage: Keep in the fridge for up to 2 days in a sealed container.
Freezing: Not recommended.
Reheating: Serve cold or allow to come to room temperature.
Summer Corn Tomato Pasta Conclusion
Summer corn tomato pasta is an easy dish that highlights fresh produce without a lot of fuss. It’s quick to make, flexible with ingredients, and works for a weeknight dinner or a simple summer lunch. Keep it simple or add extras to make it your own.
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summer corn tomato pasta
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Ingredients
- 2 cups pasta cooked, elbow or fusilli (5.3 oz |150g dry)
- 2 cups corn fresh, frozen, or canned (10.6oz | 300g)
- 2 cups cherry tomatoes or grape, halved (10.6oz | 300g)
- ¼ cup red onion finely chopped
- 3 tablespoons mayonnaise
- 1 tablespoons olive oil
- 1 tablespoons lemon juice
- Salt and pepper to taste
- Fresh basil or parsley for garnish, optional
Instructions
- Boil pasta according to package instructions. Drain and rinse with cold water.
- If using frozen corn, cook briefly in boiling water and drain.
- In a small bowl, whisk together mayonnaise, olive oil, lemon juice, salt and pepper.
- In a large bowl, mix pasta, corn, cherry tomatoes and red onion.
- Add dressing and toss until evenly coated.
- Garnish with fresh herbs if desired. Serve chilled or at room temperature.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.