Description
A refreshing roasted corn and tomato pasta salad perfect for summer.
Ingredients
Scale
- 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