Juicy Street Corn Pasta Salad
A delightful fusion of flavors and textures, this pasta salad combines fresh ingredients and hearty pasta for a refreshing summer dish.
Ingredients
Pasta and Dressing
- 8 oz Uncooked pasta (fusilli or rotini) Cook until al dente.
- 2 tablespoons Extra-virgin olive oil For dressing and flavor enhancement.
- 2 pcs Limes Juiced for dressing.
- Salt Salt To taste for dressing and boiling water.
- Pepper Pepper To taste for dressing.
Vegetables
- 2-3 ears Fresh corn on the cob Cut kernels off the cob.
- 1 cup Juicy cherry tomatoes Halved.
- 1 pcs Red bell pepper Diced.
- 1/2 cup Red onion Finely chopped.
- 1/4 cup Fresh cilantro Chopped.
Instructions
Preparation
- Boil a large pot of water with a generous amount of salt. Cook the uncooked pasta according to package instructions (about 8-10 minutes) until al dente, then drain and rinse under cold water.
- Cut the kernels off the fresh corn, dice the red bell pepper, and halve the cherry tomatoes. Finely chop the red onion.
Mixing
- In a large mixing bowl, combine the drained pasta and prepared vegetables.
- In a separate bowl, whisk together lime juice, olive oil, and seasoning. Pour the dressing over the pasta and vegetable mixture.
- Toss gently until all ingredients are well coated. Cover and refrigerate for at least 30 minutes before serving.
Notes
Add grilled chicken, shrimp, or beans for protein. Use feta or cotija cheese for creaminess. Keep refrigerated in an airtight container for up to three days. Rinse pasta under cold water to stop the cooking process before adding to the salad.