Juicy Street Corn Pasta Salad
A bright, comforting bowl of summer flavors that balances tender pasta with sweet corn, crisp vegetables, tangy lime, and crumbly feta.
Ingredients
Pasta and Vegetables
- 8 ounces pasta of your choice Fusilli, rotini, shells, or farfalle are excellent choices.
- 2 cups fresh corn (or canned) Fresh corn cut from the cob gives the best texture.
- 1 each red bell pepper, diced Adds crunch and color.
- ½ cup red onion, finely chopped Soak in cold water for milder flavor if desired.
- 1 cup cherry tomatoes, halved Add sweetness and juiciness.
- 1 cup cilantro, chopped Can swap for parsley or basil.
- ½ cup feta cheese, crumbled Use firm, crumbly feta for texture.
Dressing
- 3 tablespoons olive oil Use extra if salad seems dry.
- 2 tablespoons lime juice Fresh lime juice brightens the whole salad.
- Salt and pepper to taste Season according to preference.
Instructions
Cooking Pasta
- Cook the pasta according to the package instructions; drain and let cool.
- Salt the pasta water like the sea. Cook until just al dente since it will keep softening as it chills.
- Rinse briefly under cold water to stop cooking and cool the pasta quickly.
Preparing Corn
- Option A — Char on the stovetop or grill: Heat a skillet or grill pan over medium-high heat. Add a little oil and cook the corn kernels until golden and slightly charred, about 3–5 minutes.
- Option B — Roast in the oven: Spread corn on a rimmed baking tray with a light drizzle of oil, roast at 425°F (220°C) for 10–12 minutes until browned.
- Option C — Quick and easy: Use drained canned corn and briefly sauté in a skillet for 2–3 minutes to warm and develop flavor.
- Run the back of a knife down the cobs to release juice into the kernels.
Mixing Salad
- In a large bowl, combine the corn, red bell pepper, red onion, cherry tomatoes, cilantro, and feta cheese.
- In a separate small bowl, whisk together the olive oil, lime juice, salt, and pepper.
- Add the cooled pasta to the vegetable mixture, then pour the dressing over the salad and toss to combine.
Serving
- Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Notes
This salad is best enjoyed within 48–72 hours for freshness. Store in an airtight container. For added freshness before serving, consider adding extra herbs or feta.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 47gProtein: 10gFat: 15gSaturated Fat: 4gSodium: 300mgFiber: 5gSugar: 4g
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