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.

Corn and Tomato Pasta Salad

Description

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.

Ingredients

Scale

½ pound rotini pasta, uncooked
2 cups cherry tomatoes , halved
2 cups corn kernels, thawed from frozen, grilled, or canned and drained
½ cup kalamata black olives, halved
¼ cup fresh herbs (basil, parsley or mint), chopped
1/2 cup feta cheese, crumbled

For the dressing:

1/2 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
2 cloves garlic, minced
1 tablespoon fresh parsley, finely chopped
1 teaspoon Italian seasoning
½ teaspoon salt (or to taste)
½ teaspoon ground black pepper (or to taste)

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Instructions

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.
Transfer the pasta to a large mixing bowl or serving bowl. Add cherry tomatoes, corn, olives, herbs, and feta cheese.
In a small mixing bowl, whisk together olive oil, vinegar, lemon juice, garlic, parsley, Italian seasoning, salt, and pepper until evenly combined.
Drizzle the dressing over the salad and toss well. Serve immediately or cover and store in the refrigerator.

Notes

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

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Tossed
Cuisine: Italian