Description
A vibrant and refreshing Corn Pasta Salad, perfect for summer picnics or barbecues, packed with fresh ingredients and a zesty dressing.
Ingredients
Scale
- 2 cups cooked pasta (any shape)
- 1 cup corn (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/2 cup bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup olive oil
- 2 tablespoons vinegar (white or apple cider)
- Salt and pepper to taste
Instructions
- Combine the cooked pasta, corn, cherry tomatoes, red onion, bell pepper, and cilantro in a large bowl.
- Whisk together the olive oil, vinegar, salt, and pepper in a small bowl.
- Pour the dressing over the pasta salad and toss gently until coated.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
This salad can be made ahead of time and holds well in the refrigerator. Serve chilled for best flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: corn pasta salad, summer salad, picnic recipes, vegetarian salad, easy pasta recipes