Juicy Street Corn Pasta Salad
A vibrant and flavorful pasta salad that is loaded with fresh ingredients and designed to be aggressively juicy, perfect for summer gatherings.
Ingredients
Pasta and Corn Base
- 8 oz pasta (fusilli or penne) Twisty pasta helps grab more dressing.
- 2 cups fresh corn (or canned, drained well) Fresh corn is preferable; canned is acceptable.
Vegetables
- 1 red bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup fresh cilantro, chopped Can substitute parsley if preferred.
- 1/2 cup feta cheese, crumbled Cotija cheese can also be used.
Dressing
- 1/4 cup olive oil
- 2 tablespoons lime juice Adjust more for taste.
- Salt and pepper to taste
Instructions
Preparation
- Cook the pasta according to package instructions. Drain and let cool.
- In a large bowl, combine the corn, red bell pepper, cherry tomatoes, red onion, cilantro, and feta cheese.
- In a small bowl, whisk together olive oil, lime juice, salt, and pepper.
- Add the cooled pasta to the vegetable mixture and pour the dressing over it.
- Toss everything together until well combined.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
This pasta salad tastes better when made ahead of time. If making the night before, hold back a splash of olive oil and lime to add right before serving.