Summer is the perfect time for fresh, vibrant dishes that make you feel alive, and my roasted corn and tomato pasta salad is just that! It’s a colorful, refreshing salad that’s bursting with flavor and ideal for those sunny gatherings with friends and family. I love how the sweet, smoky notes from the roasted corn mingle beautifully with the juicy cherry tomatoes. Plus, it comes together in no time, making it a go-to for potlucks or barbecues. Trust me, once you serve this salad, everyone will be asking for your secret! It’s light yet satisfying, and you can easily customize it to suit your taste. So grab your ingredients, and let’s dive into making this delightful summer dish that’s bound to impress!
Ingredients for Roasted Corn and Tomato Pasta Salad
Here’s what you’ll need to whip up my delicious roasted corn and tomato pasta salad. Make sure to have everything prepped and ready to go for an effortless cooking experience!
- 2 cups cooked pasta (I love using rotini or penne for that perfect bite!)
- 1 cup roasted corn (roast it beforehand to get that lovely caramelization)
- 1 cup cherry tomatoes, halved (the sweeter, the better!)
- 1/4 cup red onion, diced (for a nice crunch and a bit of zing)
- 1/4 cup fresh basil, chopped (this adds a burst of freshness)
- 1/4 cup olive oil (use a good quality for the best flavor)
- 2 tablespoons balsamic vinegar (for a touch of tang)
- Salt to taste (don’t be shy!)
- Pepper to taste (freshly cracked is always best)
Gather these ingredients, and you’re all set to create a salad that’s not just pretty but deliciously satisfying too!
How to Prepare Roasted Corn and Tomato Pasta Salad
Making my roasted corn and tomato pasta salad is a breeze! Just follow these simple steps, and you’ll have a delicious dish ready to serve in no time.
Step 1: Preheat the Oven
First, you’ll want to preheat your oven to 400°F (200°C). This ensures that your corn will roast perfectly while you get everything else ready.
Step 2: Roast the Corn
Next, spread your corn evenly on a baking sheet. Pop it in the oven and roast for about 20 minutes, or until the kernels are golden and caramelized. Keep an eye on it—this is where the magic happens, and you’ll love that smoky aroma filling your kitchen!
Step 3: Combine Ingredients
Once the corn is roasted and cooled slightly, grab a large mixing bowl. Combine the cooked pasta, roasted corn, halved cherry tomatoes, and diced red onion. Stir gently to mix everything together without squishing the tomatoes. You want those beautiful flavors to mingle!
Step 4: Dress the Salad
Now, it’s time to add the magic! Drizzle in the olive oil and balsamic vinegar, then sprinkle with salt and pepper. Toss everything together until the pasta and veggies are nicely coated. Don’t forget to taste and adjust the seasoning to your liking—it’s all about what makes you happy!
Step 5: Garnish and Serve
Finally, sprinkle the chopped fresh basil on top for that extra pop of color and flavor. Serve the salad chilled or at room temperature, and get ready for the compliments to roll in!
Nutritional Information
Here’s the estimated nutritional breakdown for each serving of my roasted corn and tomato pasta salad. Keep in mind these values are approximate and can vary based on exact ingredients used:
- Calories: 250
- Fat: 10g (Saturated Fat: 1g, Unsaturated Fat: 8g)
- Protein: 6g
- Carbohydrates: 35g (Fiber: 3g, Sugar: 3g)
- Sodium: 150mg
- Cholesterol: 0mg
This refreshing salad is not only delicious but also a healthy option for your summer gatherings!
Why You’ll Love This Recipe
- It’s a burst of summer in every bite with fresh, vibrant flavors.
- Super easy to prepare—perfect for busy days or last-minute gatherings!
- Customizable to your taste; add in your favorite veggies or protein.
- Great for meal prep—enjoy it chilled for days!
- Healthy and satisfying, making it a guilt-free indulgence.
- Visually stunning with bright colors that impress at any table.
Trust me, once you make this salad, it’ll become a staple in your summer recipe rotation!
Tips for Success
Here are a few tips to make your roasted corn and tomato pasta salad even more delightful! If you want to add a bit of creaminess, crumbled feta cheese works wonders—just sprinkle it on before serving. For a twist, try using different types of pasta or even adding black beans for extra protein. If you’re short on time, frozen corn can be a good substitute; just be sure to thaw and drain it well. And remember, this salad tastes even better after a few hours in the fridge, so feel free to make it ahead of time!
FAQ About Roasted Corn and Tomato Pasta Salad
Can I use frozen corn instead of fresh?
Absolutely! Using frozen corn can save you some prep time. Just make sure to thaw it completely and drain any excess water before roasting or mixing it in. This way, you’ll still get that sweet flavor without any sogginess!
How can I make this salad ahead of time?
You can definitely prepare this salad ahead! Just roast the corn and cook the pasta in advance, then store them separately in the fridge. When you’re ready to serve, mix everything together with the dressing and fresh basil. This way, the flavors meld beautifully without getting soggy.
What are some good side dishes to serve with this salad?
This roasted corn and tomato pasta salad pairs wonderfully with grilled chicken or fish for a heartier meal. If you’re looking for something lighter, serve it alongside a refreshing cucumber salad or some crusty garlic bread. You really can’t go wrong!
Storage & Reheating Instructions
To keep your roasted corn and tomato pasta salad fresh, store any leftovers in an airtight container in the refrigerator. It will stay delicious for up to 3 days. I recommend enjoying it cold, but if you prefer it warm, simply microwave it for about 30 seconds to a minute. Just be careful not to overheat it, as you want to maintain those vibrant flavors!
For more delicious salad recipes, check out Creamy Garlic Pasta or Mediterranean Quinoa Salad.
For more information on the health benefits of tomatoes, visit Healthline.
Print
Roasted Corn and Tomato Pasta Salad: 5 Reasons to Love It
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refreshing roasted corn and tomato pasta salad perfect for summer.
Ingredients
- 2 cups cooked pasta
- 1 cup roasted corn
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Spread corn on a baking sheet and roast for 20 minutes.
- In a large bowl, combine cooked pasta, roasted corn, cherry tomatoes, and red onion.
- Add olive oil, balsamic vinegar, salt, and pepper. Mix well.
- Garnish with fresh basil before serving.
Notes
- Serve chilled or at room temperature.
- Can add feta cheese for extra flavor.
- Adjust seasoning to your taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: roasted corn and tomato pasta salad
