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Chilled Corn & Tomato Pasta Salad is a delightful dish that captures the essence of summer's bounty. As the warm sun graces the earth, gardens and markets overflow with fresh produce, making this the perfect time to enjoy a salad that celebrates vibrant flavors and colors. With sweet corn, juicy cherry tomatoes, and crisp cucumber, this salad is not only visually appealing but also packed with flavor, providing a refreshing escape from the heat. Whether you are hosting a picnic, firing up the grill for a barbecue, or simply in search of a light lunch option, this recipe is a versatile addition to your culinary repertoire. In this article, we will delve into the ingredients, preparation steps, and the delightful nuances that make this chilled pasta salad a must-try.

Cold Sweet Corn & Tomato Pasta

Discover the essence of summer with a delicious Chilled Corn & Tomato Pasta Salad. Bursting with sweet corn, juicy cherry tomatoes, and crunchy cucumber, this visually appealing dish is packed with flavor and nutrients. Perfect for picnics, barbecues, or a light lunch, it's all about fresh ingredients and easy prep. Dive into this versatile recipe that allows for customization and creativity, making it a must-try addition to your summer meals. Enjoy a refreshing escape from the heat today!
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Ingredients
  

12 oz (340g) pasta (such as fusilli or farfalle)

2 cups fresh sweet corn (cut off the cob, or 1 can of corn, drained)

2 cups cherry tomatoes, halved

1 medium cucumber, diced

1/4 red onion, finely chopped

1/4 cup fresh basil leaves, chopped

1/4 cup extra-virgin olive oil

2 tbsp red wine vinegar

1 tbsp Dijon mustard

1 tsp garlic powder

Salt and black pepper, to taste

Optional: Crumbled feta cheese or grated Parmesan, for serving

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool it down. Set aside.

    Prepare the Vegetables: In a large mixing bowl, combine the fresh sweet corn, cherry tomatoes, diced cucumber, and red onion.

      Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and black pepper until emulsified. Adjust seasoning to taste if necessary.

        Combine Ingredients: Add the cooled pasta to the bowl with the vegetables. Pour the dressing over the pasta and toss gently to combine, ensuring everything is well coated.

          Add Fresh Herbs: Fold in the chopped basil and mix until evenly distributed.

            Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld and the pasta to chill.

              Serve: Before serving, give the pasta a gentle toss. If desired, top with crumbled feta cheese or grated Parmesan for an extra layer of flavor. Serve chilled and enjoy!

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6