Description
A refreshing roasted corn and tomato pasta salad perfect for summer.
Ingredients
Scale
- 2 cups cooked pasta
- 1 cup roasted corn
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Roast the corn on a baking sheet for 15-20 minutes.
- In a large bowl, combine cooked pasta, roasted corn, cherry tomatoes, red onion, and basil.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
- Pour the dressing over the pasta salad and mix well.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Use gluten-free pasta for a gluten-free option.
- Add feta cheese for extra flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting and mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
Keywords: roasted corn and tomato pasta salad