Description
This Corn and Tomato Pasta Salad is bursting with fresh flavors. Quick to prepare and packed with tomatoes, corn, olives, and feta cheese, it’s a delightful meal for any occasion.
Ingredients
Scale
- ½ pound rotini pasta, uncooked
- 2 cups cherry tomatoes, halved
- 2 cups corn kernels, thawed from frozen, grilled, or canned and drained
- ½ cup kalamata black olives, halved
- ¼ cup fresh herbs (basil, parsley or mint), chopped
- ½ cup feta cheese, crumbled
- ½ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon italian seasoning
- ½ teaspoon salt (or to taste)
- ½ teaspoon ground black pepper (or to taste)
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Drain and rinse pasta under cold water to cool it down.
- Transfer the pasta to a large mixing bowl. Add cherry tomatoes, corn, olives, herbs, and feta cheese.
- In a small mixing bowl, whisk together olive oil, vinegar, lemon juice, garlic, parsley, Italian seasoning, salt, and pepper until well combined.
- Drizzle the dressing over the salad and toss well. Serve immediately or store in the refrigerator.
Notes
Feel free to use any fresh herbs available for added flavor.
This salad is excellent when prepared in advance; just toss in the dressing before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 400mg
- Fat: 29g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 10mg