Description
Enjoy a refreshing Corn and Tomato Pasta Salad, featuring delicious ingredients like cherry tomatoes, sweet corn, and feta cheese. Perfect for a quick dinner or a healthy meal, this dish is easy to prepare and bursting with flavor.
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
- Boil a large pot of salted water and cook the pasta until al dente, following package instructions, about 8-10 minutes. Drain and rinse with cold water.
- In a large mixing bowl, combine the cooked pasta, cherry tomatoes, corn, olives, herbs, and feta cheese.
- In a separate bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, parsley, Italian seasoning, salt, and pepper until well mixed.
- Pour the dressing over the pasta salad and toss everything together. Serve immediately or refrigerate for later enjoyment.
Notes
Feel free to add grilled chicken or shrimp for extra protein.
The salad can be stored in the fridge for up to 3 days, making it great for meal prep.
Use any fresh herbs you prefer for a personal touch.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 300mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg