Description
This Amazing Street Corn Pasta Salad is packed with vibrant flavors and textures, making it the ultimate side dish for summer gatherings. It’s refreshing, easy to make, and sure to impress your guests.
Ingredients
Scale
- 8 oz rotini or penne pasta, cooked and drained
- 2 cups fresh corn kernels (about 4 ears of corn or frozen, thawed corn)
- 1 medium red bell pepper, diced
- 1/2 small red onion, finely diced
- 1/2 cup cilantro, chopped
- 1/2 cup feta cheese, crumbled (optional for a dairy-free version)
- Juice of 2 limes
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add in the pasta and cook according to package instructions until al dente (about 8-10 minutes). Drain, rinse with cold water, and set aside.
- If using fresh corn, cut the kernels off the cobs. If using frozen corn, simply thaw and drain.
- Dice the red bell pepper and red onion, and chop the cilantro.
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper until well combined.
- In a large mixing bowl, combine the cooked pasta, corn, red bell pepper, red onion, cilantro, and feta cheese. Drizzle the dressing over the top and toss gently until everything is well-coated and evenly mixed.
Notes
Let the salad chill in the fridge for about 30 minutes to allow the flavors to meld even more.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Fat: 9
- Carbohydrates: 35
- Fiber: 3
- Protein: 8
Keywords: pasta salad, street corn, summer recipes, side dish, easy recipes