Description

This Corn and Tomato Pasta Salad offers a burst of flavor and freshness with cherry tomatoes, sweet corn, and feta cheese. Ideal for a quick meal or picnic, it combines simple prep with vibrant ingredients, making it a go-to for easy, satisfying meals.

Ingredients

Scale

½ pound rotini pasta, uncooked
2 cups cherry tomatoes, halved
2 cups corn kernels, thawed from frozen, grilled, or canned and drained
½ cup kalamata black olives, halved
¼ cup fresh herbs (basil, parsley or mint), chopped
½ cup feta cheese, crumbled
½ cup extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
2 cloves garlic, minced
1 tablespoon fresh parsley, finely chopped
1 teaspoon italian seasoning
½ teaspoon salt (or to taste)
½ teaspoon ground black pepper (or to taste)

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Instructions

Bring a large pot of salted water to a boil.
Add the rotini pasta and cook until al dente, about 8-10 minutes or according to package instructions.
Drain and rinse the pasta under cold water to cool it down and stop the cooking process.
Transfer the pasta to a large mixing bowl or serving bowl.
Add cherry tomatoes, corn, olives, fresh herbs, and feta cheese to the bowl with pasta.
In a small mixing bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, parsley, Italian seasoning, salt, and pepper until combined.
Drizzle the dressing over the salad and toss well to combine.
Serve immediately or cover and refrigerate until ready to serve.

Notes

For a vegetarian option, ensure the feta cheese is made without rennet.
You can customize the salad by adding other vegetables like cucumbers or bell peppers.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 cup
Calories: 360
Sugar: 3g
Sodium: 350mg
Fat: 27g
Saturated Fat: 4g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 3g
Protein: 8g
Cholesterol: 15mg