summer corn tomato pasta
This refreshing Corn Pasta Salad features sweet corn, juicy tomatoes, and a creamy dressing. It’s simple, colorful, and ideal for picnics, barbecues, or an easy weeknight side.
Servings 4 servings
Calories 243kcal
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
Calories: 243kcal | Carbohydrates: 44g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 94mg | Potassium: 421mg | Fiber: 4g | Sugar: 8g | Vitamin A: 567IU | Vitamin C: 23mg | Calcium: 20mg | Iron: 1mg
