Description

This Corn and Tomato Pasta Salad features a burst of flavor from fresh tomatoes and sweet corn, combined with feta and olives for a refreshing, easy-to-make dish. It’s ideal for a quick dinner or a healthy lunch that everyone will love.

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)

Cook Mode Prevent your screen from going dark

Instructions

Bring a large pot of salted water to a boil. Add the rotini pasta and cook until al dente, about 8-10 minutes or according to package instructions. Drain and rinse under cold water to cool the pasta.
Transfer the cooled pasta to a large mixing or serving bowl. Add the halved cherry tomatoes, corn, olives, chopped herbs, and crumbled feta cheese.
In a separate small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, finely chopped parsley, Italian seasoning, salt, and pepper until well combined.
Drizzle the dressing over the pasta salad and toss to combine thoroughly. Serve immediately or cover and refrigerate until ready to serve.

Notes

Feel free to substitute other vegetables or proteins to customize the salad to your taste.
This salad can be made a few hours in advance for a more developed flavor, and is great for meal prep.

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 3g
Sodium: 450mg
Fat: 24g
Saturated Fat: 4g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 4g
Protein: 8g
Cholesterol: 15mg