Juicy Street Corn Pasta Salad
A vibrant and refreshing pasta salad bursting with juicy corn, crunchy bell peppers, and cherry tomatoes, perfect for any occasion.
Ingredients
Pasta and Vegetables
- 8 oz pasta (like rotini or fusilli) The perfect base to hold all those flavorful ingredients.
- 2 cups corn (fresh, canned, or frozen) Sweet and juicy, adding a burst of summer.
- 1 whole bell pepper (diced) Crunchy and colorful; enhances flavor and presentation.
- 1/2 whole red onion (finely chopped) Adds a zesty bite that complements the corn.
- 1 cup cherry tomatoes (halved) Juicy and sun-kissed, they add freshness.
- 1/4 cup cilantro (chopped) For a hint of herbal essence.
Dressing
- 1/4 cup lime juice Tangy and refreshing.
- 1/4 cup olive oil Binds ingredients beautifully.
- to taste salt Essential seasoning.
- to taste pepper Essential seasoning.
Optional Toppings
- cotija cheese or feta cheese Creamy and salty topping.
Instructions
Preparation
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large mixing bowl, combine the cooled pasta, corn, diced bell pepper, finely chopped red onion, halved cherry tomatoes, and chopped cilantro.
Dressing
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
- Pour the dressing over the pasta salad and toss well to coat.
- Taste and adjust seasoning as needed.
Assembly
- If desired, sprinkle with cotija or feta cheese.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
To enhance the salad further, consider using roasted corn, adding diced avocado, experimenting with herbs, or including jalapeños for a bit of heat. Keep leftovers in the fridge for quick lunches for up to 3 days.