Summer is made for dishes that are fresh, easy, and packed with flavor.
That’s exactly what this Roasted Corn and Tomato Pasta Salad delivers.
Think juicy cherry tomatoes, sweet roasted corn kernels, and al dente pasta all tossed in a vibrant vinaigrette.
It’s a dish that’s just as fitting at a backyard barbecue as it is on your weeknight dinner table.
This version celebrates peak-season produce and can be made ahead of time, making it ideal for entertaining or weekly meal prep.
Let’s dive into what makes this recipe so special.
Why You’ll Love This Roasted Corn and Tomato Pasta Salad
- Quick and easy: Comes together in about 30 minutes with simple ingredients.
- Packed with flavor: Roasting the vegetables enhances their natural sweetness and adds a touch of smokiness.
- Make-ahead friendly: Tastes even better after sitting for a few hours in the fridge.
- Customizable: Add protein, swap out the pasta, or change the dressing to suit your taste.
- Diet-friendly: Can be made gluten-free, dairy-free, or vegan with simple tweaks.
Ingredients You’ll Need
Here’s what you need to make this summer staple:
- Fresh or frozen corn: If using frozen, thaw it first. For fresh corn, slice it off the cob.
- Cherry or grape tomatoes: Choose the ripest ones you can find for maximum flavor.
- Pasta: Rotini, bowtie, or penne work well and hold onto the dressing nicely.
- Olive oil: For roasting the vegetables and forming the base of the vinaigrette.
- Red onion or shallot: Adds sharpness and crunch.
- Fresh basil: Brings brightness and ties the flavors together.
- Dressing: A simple combo of olive oil, vinegar or lemon juice, Dijon mustard, garlic, salt, and pepper.
- Optional add-ins: Crumbled feta, diced avocado, grilled chicken, or black beans.
How to Roast Corn and Tomatoes for Maximum Flavor
The roasting process brings out the natural sweetness in corn and gives tomatoes a concentrated, savory flavor.
- Oven method: Spread corn and halved cherry tomatoes on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast at 425°F for about 20–25 minutes. Stir halfway through to ensure even browning.
- Stovetop method: Heat a skillet over medium-high heat, add a bit of oil, and cook the corn and tomatoes until charred in spots, about 8–10 minutes.
- Grill option: Grill corn on the cob until charred, then slice off the kernels. Toss the tomatoes in a grill pan or skewer them for a smoky finish.
- Pro tip: Don’t overcrowd your pan or the vegetables will steam instead of roast.
Step-by-Step Instructions for Assembling the Salad
- Cook the pasta according to package directions. Drain and rinse with cold water to stop the cooking.
- Roast the vegetables using your preferred method, then let them cool slightly.
- Prepare the dressing by whisking together olive oil, vinegar or lemon juice, Dijon mustard, garlic, salt, and pepper.
- Combine the cooled pasta, roasted corn and tomatoes, red onion, and fresh basil in a large bowl.
- Pour over the dressing and toss to coat evenly.
- Chill for at least 30 minutes before serving to let the flavors meld.
Flavor Variations and Add-Ins to Try
This pasta salad is incredibly versatile. Here are a few ways to mix it up:
- Mediterranean twist: Add kalamata olives, crumbled feta, and artichoke hearts.
- Southwest spin: Toss in black beans, chopped cilantro, avocado, and a lime-cumin dressing.
- Protein-packed: Mix in grilled shrimp, shredded chicken, or crispy tofu for a hearty main.
- Dairy-free/vegan: Omit cheese or use a plant-based alternative.
Storing and Making Ahead
This salad is ideal for preparing ahead of time, making it great for meal prep or events.
- Storage: Keep in an airtight container in the fridge for up to 4 days.
- Dressing tip: If the pasta absorbs too much dressing over time, stir in a splash of olive oil or vinegar before serving.
- Make-ahead advice: Roast the vegetables and cook the pasta in advance, then assemble the salad the day you plan to serve it.
What to Serve with Roasted Corn and Tomato Pasta Salad
This dish pairs beautifully with a wide range of summer favorites:
- BBQ meats: Ribs, grilled chicken, burgers, or sausages.
- Light mains: Grilled fish, baked tofu, or roasted veggies.
- Sandwiches: Especially cold deli sandwiches, turkey wraps, or caprese paninis.
- Wine pairings: Dry rosé, sauvignon blanc, or a crisp pilsner beer complement it well.
Recipe FAQ’s
Can I use frozen corn?
Yes! Just thaw it and pat it dry before roasting. It will still caramelize beautifully.
Can I add protein?
Absolutely. Grilled chicken, shrimp, tofu, or chickpeas make great additions to turn it into a hearty meal.
What if I don’t have cherry tomatoes?
You can dice regular tomatoes instead—Roma or vine-ripened work well.
Roasted Corn and Tomato Pasta Salad
This Roasted Corn and Tomato Pasta Salad is a fresh, flavorful, and easy-to-make dish perfect for summer gatherings, meal prep, or a quick weeknight side. Sweet roasted corn, juicy tomatoes, and fresh basil are tossed with pasta and a tangy vinaigrette for a dish that’s light, healthy, and satisfying.It’s ready in just 35 minutes and stays delicious in the fridge for days.
Ingredients
- 8 oz about 2 ½ cups uncooked pasta (rotini, bowtie, or penne)
- 2 cups corn kernels fresh, frozen, or canned and drained
- 1 ½ cups cherry or grape tomatoes halved
- 1 tbsp olive oil for roasting
- ¼ cup finely diced red onion or shallot
- ¼ cup chopped fresh basil
- ½ tsp salt
- ¼ tsp black pepper
For the Dressing:
- 3 tbsp olive oil
- 2 tbsp red wine vinegar or lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic minced
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold water to cool. Set aside.
Roast the Corn and Tomatoes
- Preheat the oven to 425°F (220°C). Spread corn and halved cherry tomatoes on a baking sheet. Drizzle with 1 tablespoon olive oil, and sprinkle with salt and pepper. Roast for 20–25 minutes, stirring halfway, until the tomatoes are blistered and the corn is slightly charred.
Make the Dressing
- In a small bowl, whisk together the olive oil, red wine vinegar (or lemon juice), Dijon mustard, minced garlic, salt, and pepper until emulsified.
Combine the Salad
- In a large bowl, mix the cooked pasta, roasted corn and tomatoes, diced red onion, and chopped basil. Pour the dressing over the salad and toss to coat everything evenly.
Chill and Serve
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Toss again just before serving and adjust seasoning if needed.