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.