Oh, summer! It’s that magical time of year when the sun is shining, the grill is fired up, and gatherings with friends and family are in full swing. One of my absolute go-to dishes for these sunny get-togethers is my roasted corn and tomato pasta salad. It’s a vibrant, refreshing dish that perfectly captures the essence of the season. Trust me, there’s nothing quite like the sweet, smoky flavor of roasted corn paired with juicy cherry tomatoes, all mixed into perfectly cooked pasta. This salad is not only a crowd-pleaser, but it’s also super easy to whip up ahead of time, making it perfect for potlucks and barbecues. So grab your ingredients, and let’s get ready to impress your guests with this delightful summer salad!
Ingredients List
- 2 cups of uncooked pasta
- 1 cup of roasted corn
- 1 cup of cherry tomatoes, halved
- 1/4 cup of diced red onion
- 1/4 cup of fresh basil, chopped
- 1/4 cup of olive oil
- 2 tablespoons of balsamic vinegar
- Salt and pepper to taste
How to Prepare *Roasted Corn and Tomato Pasta Salad*
Cooking the Pasta
First things first, let’s get that pasta going! Bring a large pot of salted water to a boil, then add in 2 cups of uncooked pasta. Cook according to the package instructions, usually about 8-10 minutes, until al dente. Once it’s done, drain it well and let it cool completely. You can even rinse it under cold water to speed things up. Trust me, you don’t want to add hot pasta to your fresh ingredients!
Combining Ingredients
Now comes the fun part! In a large bowl, toss together the roasted corn, halved cherry tomatoes, diced red onion, and chopped basil. Once they’re mixed beautifully, gently fold in the cooled pasta. You want everything to be well combined, so every bite is bursting with flavor.
Making the Dressing
For the dressing, grab a small bowl and whisk together 1/4 cup of olive oil, 2 tablespoons of balsamic vinegar, and a pinch of salt and pepper. It’s super simple, but this dressing is what ties everything together, adding that delicious zing!
Tossing the Salad
Pour the dressing over your salad mixture and give it a good toss to ensure everything is coated evenly. This step is key for that flavor explosion in every bite, so don’t skimp on the mixing!
Serving Suggestions
Serve this gorgeous salad chilled or at room temperature, depending on your preference. I love to garnish it with a few extra basil leaves for a pop of color. It looks stunning on the table and tastes even better!
Why You’ll Love This Recipe
- Quick to prepare—perfect for those last-minute gatherings!
- Refreshing summer dish that captures the essence of the season.
- Vegetarian-friendly, making it a great option for everyone.
- Deliciously colorful, it’s a feast for the eyes and the taste buds!
- Great for gatherings—always a hit at potlucks and barbecues.
- Versatile—feel free to add your favorite veggies or proteins!
Tips for Success
To make your roasted corn and tomato pasta salad even more delightful, consider adding a splash of creativity! You can toss in diced bell peppers or crunchy cucumbers for extra freshness. If you want a little kick, a sprinkle of red pepper flakes works wonders. And don’t hesitate to play around with herbs—fresh parsley or cilantro can add a unique twist. Most importantly, taste as you go! Adjust the seasoning until it’s just perfect for your palate.
Nutritional Information
Here’s the estimated nutritional breakdown for my *roasted corn and tomato pasta salad*. Keep in mind that these values are approximate and can vary based on the specific ingredients you use. But here’s what you can generally expect per serving (1 cup):
- Calories: 250
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Sugar: 3g
- Protein: 7g
- Sodium: 200mg
- Cholesterol: 0mg
This salad is not only delicious but also a wholesome option that packs in nutrients while keeping it light and refreshing. Perfect for those warm summer days!
FAQ Section
Can I make this salad ahead of time? Absolutely! In fact, it often tastes even better after sitting for a few hours or overnight. Just keep it covered in the fridge until you’re ready to serve.
What can I substitute for the pasta? If you’re looking for a gluten-free option, try using quinoa or gluten-free pasta. Spiralized vegetables like zucchini or carrots are also a fun alternative!
Can I add protein to this salad? Definitely! Grilled chicken, shrimp, or even chickpeas can be great additions if you want to make it heartier.
How should I store leftovers? Store any leftovers in an airtight container in the fridge for up to 3 days. Just give it a good toss before serving again, as the dressing may settle.
What if I don’t have balsamic vinegar? No worries! You can substitute it with red wine vinegar or apple cider vinegar for a different flavor profile.
Storage & Reheating Instructions
To keep your *roasted corn and tomato pasta salad* fresh, store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, just give it a good toss to redistribute the dressing and flavors. Since this salad is best served cold, there’s no need to reheat. If it seems a little dry after storage, a splash of olive oil or balsamic vinegar can help revive it!
Imprimer
Roasted Corn and Tomato Pasta Salad: 5 Fresh Reasons to Enjoy
- Temps Total: 25 minutes
- Rendement: 4 servings 1x
- Alimentation: Végétarien
Description
A refreshing roasted corn and tomato pasta salad perfect for summer.
Ingrédients
- 2 cups of pasta
- 1 cup of roasted corn
- 1 cup of cherry tomatoes, halved
- 1/4 cup of red onion, diced
- 1/4 cup of fresh basil, chopped
- 1/4 cup of olive oil
- 2 tablespoons of balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and let cool.
- In a large bowl, combine the roasted corn, cherry tomatoes, red onion, and basil.
- Add the cooled pasta to the bowl.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Serve chilled or at room temperature.
Notes
- Use fresh corn if possible for the best flavor.
- Feel free to add other vegetables like bell peppers or cucumbers.
- This salad can be made a day ahead of time.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 10 minutes
- Catégorie: Salad
- Méthode: Mixing
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 cup
- Calories: 250
- Sucre: 3g
- De Sodium: 200mg
- La graisse: 10g
- Graisses Saturées: 1g
- Les Graisses Insaturées: 9g
- Les Gras Trans: 0g
- Les hydrates de carbone: 35g
- La fibre: 3g
- La protéine: 7g
- Le taux de cholestérol: 0mg
Mots-clés: roasted corn and tomato pasta salad
