Description
Tomato Corn Pasta Salad is a vibrant, refreshing dish that’s perfect for summer gatherings. Bursting with the flavors of juicy tomatoes and sweet corn, this salad is not only visually appealing but also incredibly easy to prepare. Ideal for barbecues, picnics, or as a quick weeknight meal, it can be made ahead of time for busy days. This recipe features wholesome ingredients like cavatappi pasta, fresh vegetables, and a zesty lime vinaigrette that brings everything together beautifully. Whether enjoyed on its own or as a side dish paired with grilled chicken or served over greens, this Tomato Corn Pasta Salad is sure to be a crowd-pleaser.
Ingredients
Scale
- 12 ounces uncooked cavatappi pasta
- 1 cup halved cherry tomatoes
- 1 cup diced zucchini
- 3/4 cup fresh or frozen corn
- 2 green onions (sliced)
- 1 seeded jalapeño (chopped)
- 1/3 cup crumbled queso fresco
- 1/4 cup chopped cilantro
Instructions
- Cook the cavatappi pasta in a large pot of salted boiling water until al dente. Drain and rinse under cold water to cool.
- In a mixing bowl, combine cherry tomatoes, zucchini, corn, green onions, jalapeño, cilantro, and queso fresco.
- Add cooled pasta to the bowl; season with salt and pepper.
- For the vinaigrette, whisk together lime juice, olive oil, honey, chili powder, ground cumin, and garlic powder in a jar until combined.
- Pour the vinaigrette over the salad mixture and toss well to coat. Adjust seasoning if needed before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg