summer corn tomato pasta

5 from 1 vote

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.

Course Main Course, Side Dish

Cuisine American, Healthy

Keyword corn, corn tomato pasta, pasta, pasta salad, tomatillo

Prep Time 10

Cook Time 10

Servings servings

Calories 243kcal

Author Paula

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