Corn and Tomato Pasta Salad

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Corn and Tomato Pasta Salad is the vibrant, summer-ready dish your next gathering needs. Packed with juicy cherry tomatoes, sweet corn kernels, briny olives, and creamy feta, it’s tossed in a simple herb vinaigrette that brings it all together. This fresh and zesty corn pasta salad is as beautiful as it is delicious.

Fresh and zesty, this Corn and Tomato Pasta Salad features feta, herbs, and homemade dressing. Perfect for summer barbecues and gatherings! | aheadofthyme.com

This pasta salad with corn is a warm-weather staple. It comes together quickly, travels well, and can be served chilled or at room temperature. It’s also endlessly customizable! Swap in your favorite herbs or cheese and make it your own. Serve it as a light lunch or the perfect side for your next barbecue. With its bold flavors and colorful presentation, this corn and tomato salad adds brightness and balance to any summer table spread.

Why You'll Love this Corn and Tomato Pasta Salad Recipe

Perfect summer salad. Bright, fresh, and seasonal, this pasta salad makes the most of ripe summer produce like sweet corn and juicy tomatoes. It's the perfect way to use up market or garden veggies and brings refreshing flavor to any warm-weather meal.
Quick and easy to make. This tomato and corn salad comes together in under 30 minutes with just a handful of ingredients. It’s great for last-minute gatherings or easy meal prep and doesn’t require any fancy equipment or hard-to-find items.
Customizable and versatile. Swap in your favorite herbs, veggies, or cheese to make it your own. It pairs well with grilled mains or can stand alone as a vegetarian dish. It’s a perfect “clean out the fridge” recipe.
Make-ahead friendly. This corn pasta salad actually gets better as it sits. Prepare it a few hours ahead for the flavors to develop fully. Perfect for potlucks, picnics, and entertaining.

Ingredient Notes

To make this easy Corn and Tomato Pasta Salad, you will need the following ingredients (full measurements in recipe card below):

pasta – we used rotini pasta because holds dressing well and adds texture. Feel free to substitute with penne, fusilli, or any short pasta you like.
cherry tomatoes – grape tomatoes or chopped heirloom tomatoes also work beautifully.
corn kernels – fresh, grilled, or frozen corn all work. Canned corn is fine too — just drain well.
kalamata olives – use green olives or omit if preferred.
fresh herbs – use your favorite such as basil, parsley, or mint, or a mix for added depth.
feta cheese – goat cheese or mozzarella balls can be substituted.
extra virgin olive oil – this forms the base of the dressing. Use good-quality oil for the best flavor.
red wine vinegar – substitute with white wine vinegar or apple cider vinegar for a similar tanginess.
lemon juice – brightens up the dressing. Fresh is best, but bottle works too.
garlic – use fresh minced garlic or garlic powder.
parsley – can substitute with other herbs if desired.
Italian seasoning – a simple dried herb mix. Oregano or dried basil work as a substitute.
salt and pepper – adjust to taste.

You will also need measuring cups and spoons, a large pot for boiling pasta, mixing bowls, a whisk or fork for mixing dressing, and a serving spoon.

How to Make the Best Corn and Tomato Pasta Salad

Make the pasta. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes or according to package instructions. Drain and rinse pasta under cold water to stop the cooking process and to cool the pasta down.

Combine ingredients. Transfer the pasta to a large mixing bowl or serving bowl. Add cherry tomatoes, corn, olives, herbs, and feta cheese.

Make dressing. In small mixing bowl, whisk together olive oil, vinegar, lemon juice, garlic, parsley, Italian seasoning, salt, and pepper until evenly combined.

Toss. Drizzle the dressing over the salad and toss well. Serve immediately or cover and store in the refrigerator.

Recipe Variations

Add protein. Turn this salad into a main course by adding grilled chicken, shrimp, salmon, or canned tuna. It adds heartiness and makes it a complete meal without sacrificing any freshness or flavor.
Make it vegan. Omit the feta or use a plant-based version to make the salad fully vegan. The bright dressing and vegetables still shine through.
Use different cheese. Try goat cheese, shredded parmesan, or mozzarella pearls for different textures and flavors. Each option adds a new twist.
Try grilled corn. Grilling the corn adds smoky flavor and a little char that makes this salad even more summery and crave-worthy.
Mix in more veggies. Add diced cucumbers, red onion, bell peppers, or avocado for added crunch, creaminess, or color. It’s a great way to bulk it up.

How to Serve

This easy pasta salad with corn is delicious served on its own as a light lunch, or served as a side dish paired with some of my favorite summer entrees including:

For more summer recipes, see our 60+ Summer Dinner Ideas.

Recipe Tips and Tricks

Cook pasta just right. Cook to al dente and rinse under cold water to stop the cooking process. This keeps the texture firm and prevents sogginess.
Use fresh ingredients. The better your tomatoes, corn, and herbs, the better your salad. Shop local or hit up the farmer’s market.
Toss with dressing while warm. If time allows, toss warm pasta with dressing so it absorbs more flavor before chilling.
Let it chill. This salad tastes even better after sitting for an hour. Let the flavors meld in the fridge before serving.
Garnish before serving. Save a bit of herbs, cheese, and tomatoes to sprinkle on top just before serving for a vibrant, fresh finish.

Storing and Freezing Instructions

How to Store

Store in an airtight container in the refrigerator for up to 4 days. Stir before serving to redistribute dressing.

How to Freeze

Freezing is not recommended, as the texture of the pasta and fresh vegetables will be affected.

FAQ

Can I make this pasta salad ahead of time?

Yes! This salad is perfect for making ahead. In fact, it tastes better after a few hours in the fridge. Just store it in an airtight container and give it a quick toss before serving. Making it ahead allows the flavors to deepen and develop for a more cohesive taste.

Can I use canned or frozen corn?

Definitely. Canned corn works well—just drain and rinse it. Frozen corn is also a great option—simply thaw and pat dry. Fresh corn adds more crunch and sweetness, but all options will work in a pinch and still deliver great flavor.

How do I make this vegan?

To make this recipe vegan, just omit the feta or use your favorite dairy-free alternative. The olive oil-based dressing and veggies make this salad naturally plant-based. It’s still full of flavor, color, and freshness without the cheese.

Can I use another type of pasta?

Absolutely. While rotini works well for holding onto the dressing, you can use penne, fusilli, farfalle, or even small shells. Just make sure the pasta has some texture or ridges to grab onto the vinaigrette and not slide off.

More Pasta Salad Recipes

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