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Juicy Street Corn Pasta Salad

A quick and colorful pasta salad that combines the sweetness of corn with fresh veggies, perfect for picnics or family gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz pasta (your choice)
  • 2 cups fresh corn kernels (or canned)
  • 1 red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1/2 cup cilantro, chopped
  • 1 lime, juiced
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • Feta cheese (optional for serving)

Method
 

Preparation
  1. Cook the pasta according to package instructions, then drain and cool.
  2. In a large bowl, combine the corn, red bell pepper, cherry tomatoes, red onion, and cilantro.
  3. In a separate small bowl, whisk together lime juice, olive oil, salt, and pepper.
  4. Add the cooked pasta to the vegetable mixture and pour the dressing over.
  5. Toss everything together until well combined.
  6. Serve chilled or at room temperature. Top with feta cheese if desired.

Notes

Store leftovers in an airtight container for about 3-4 days. For best results, skip adding the feta until serving to prevent sogginess. This dish is best enjoyed cold.