Healthy Street Corn Pasta Salad
A bright and refreshing pasta salad featuring charred corn, juicy cherry tomatoes, and a zesty lime dressing. Perfect for potlucks and picnics.
Ingredients
Pasta and Vegetables
- 8 oz pasta (fusilli, penne, or another short shape) Choose short pasta that traps dressing.
- 2 ears corn, grilled and kernels removed Frozen corn can be used.
- 1 cup cherry tomatoes, halved Fresh is best.
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped Can be substituted with parsley.
- 1/4 cup feta cheese, crumbled (optional) For a dairy-free option, omit or substitute with cotija.
Dressing
- 2 limes juiced (about 3–4 Tbsp) Fresh lime juice is recommended.
- 3 Tbsp olive oil
- to taste salt and freshly ground black pepper
Instructions
Preparation
- Bring a large pot of water to a rolling boil and salt it generously. Add pasta and cook to al dente according to package directions. Drain and immediately rinse under cold water to stop cooking.
- Heat a grill pan or outdoor grill over medium-high heat. Brush corn with a little oil and turn occasionally until lightly charred on all sides (about 8–10 minutes). Let cool, then slice kernels off the cob.
Assembly
- In a large bowl, combine the charred corn, halved cherry tomatoes, finely chopped red onion, and chopped cilantro.
- In a small bowl or jar, whisk lime juice, olive oil, and a pinch of salt and pepper until emulsified. Taste and adjust seasoning.
- Add the cooled pasta to the bowl with vegetables. Pour the dressing over everything and toss gently until evenly coated.
- If using feta, sprinkle it over the salad and fold lightly to combine.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
Notes
Best enjoyed cold. Can be paired with grilled chicken, fish, or enjoyed on its own. Holds well for picnics.