Juicy Street Corn Pasta Salad
A vibrant and refreshing pasta salad featuring sweet corn, colorful veggies, and tangy feta cheese tossed in a zesty dressing, perfect for summer gatherings.
Ingredients
Pasta Salad Ingredients
- 8 oz pasta (rotini or penne) Choose pasta shapes that hold sauce well.
- 2 cups fresh corn (grilled or boiled) Grilling enhances sweetness.
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/2 cup bell pepper, diced
- 1/4 cup fresh cilantro, chopped Can substitute with parsley if desired.
- 1/2 cup feta cheese, crumbled Omit or use a dairy-free alternative for vegan option.
Dressing Ingredients
- 1/4 cup olive oil
- 2 tablespoons lime juice Can substitute with lemon juice.
- 1 teaspoon chili powder Adjust to taste for spiciness.
- to taste salt and pepper
Instructions
Preparation
- Cook the pasta according to the package instructions. Once done, drain it and rinse under cold water to cool it down.
- In a large mixing bowl, combine the cooked pasta, fresh corn, halved cherry tomatoes, diced red onion, bell pepper, and chopped cilantro.
Dressing
- In a separate bowl, whisk together the olive oil, lime juice, chili powder, salt, and pepper until well blended.
- Pour the dressing over the salad mixture and toss gently to combine all those goodies.
Final Touches
- Carefully fold in the crumbled feta cheese.
- For the best flavor, chill in the refrigerator for at least 30 minutes before serving.
Notes
This salad is best served cold. Store leftovers in an airtight container in the refrigerator for 3-5 days. The salad may become saucier as the flavors meld.