Juicy Street Corn Pasta Salad
A vibrant pasta salad with bright, charred corn, crisp peppers, and a tangy lime dressing, perfect for summer gatherings.
Ingredients
Salad Ingredients
- 8 oz pasta (cooked and drained) Use short shapes like rotini, farfalle, or penne.
- 2 cups corn (fresh or frozen) Fresh corn is ideal for sweetness and texture.
- 1 bell pepper diced Any color bell pepper works well.
- 1 cup cherry tomatoes (halved) Ensure tomatoes are fresh for the best flavor.
- 1/4 cup red onion (finely chopped) Chop finely for a milder flavor.
- 1/4 cup cilantro (chopped) Can be omitted if not preferred.
- 1/2 cup feta cheese (crumbled) Use block feta for better texture.
Dressing Ingredients
- 1/4 cup olive oil Use extra-virgin olive oil for the best flavor.
- 2 tbsp lime juice Fresh lime juice is recommended for brightness.
- to taste salt and pepper Adjust seasoning according to preference.
Instructions
Preparation
- In a large bowl, combine cooked pasta, corn, diced bell pepper, halved cherry tomatoes, finely chopped red onion, chopped cilantro, and crumbled feta.
- Toss gently to evenly distribute the ingredients.
Making the Dressing
- In a small bowl, whisk together olive oil, lime juice, salt, and pepper until emulsified.
- Adjust the seasoning as needed.
Mixing
- Pour the dressing over the pasta mixture and toss gently until coated.
Chilling
- Chill in the refrigerator for at least 30 minutes before serving.
Serving
- Serve cold, garnished with extra cilantro or a lime wedge if desired.
Notes
To maintain freshness, mix all ingredients but hold back tomatoes and cilantro for the final toss. Store in an airtight container for up to 3 days.