Description
A refreshing roasted corn and tomato pasta salad perfect for summer.
Ingrédients
L'échelle
- 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