Description
A refreshing pasta salad featuring sweet street corn, colorful vegetables, and a zesty dressing, perfect for summer gatherings.
Ingredients
- 2 cups of pasta (fusilli or penne)
- 2 cups of fresh corn (or canned corn, drained)
- 1 red bell pepper, diced
- 1 cup of cherry tomatoes, halved
- ½ cup of red onion, finely chopped
- ½ cup of fresh cilantro, chopped
- ½ cup of feta cheese, crumbled (optional)
- 3 tablespoons of olive oil
- 2 tablespoons of lime juice
- Salt and pepper, to taste
- Optional: jalapeño, finely chopped for added heat
Instructions
- Begin by cooking the pasta according to package instructions. Drain and rinse under cold water to cool and stop the cooking process.
- In a skillet over medium heat, add a drizzle of olive oil, then add the corn. Sauté for about 5-7 minutes until lightly browned and tender. Remove from heat and let cool.
- In a large mixing bowl, combine the cooled pasta, sautéed corn, bell pepper, cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together olive oil, lime juice, salt, and pepper. Pour this dressing over the pasta and toss everything until well-coated.
- If using, gently mix in the feta cheese just before serving for a creamy touch.
Notes
Store leftovers in an airtight container in the refrigerator for 2-3 days. Serve cold or gently reheated, adding a splash of olive oil or lime juice as necessary.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American