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Juicy Street Corn Pasta Salad

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A fresh and colorful pasta salad that combines sweet corn, juicy tomatoes, and tangy feta for a delightful summer dish.

Ingredients

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  • 8 ounces fusilli pasta
  • 1 cup fresh corn kernels or canned corn, drained
  • 1 red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup feta cheese, crumbled
  • 3 tablespoons olive oil
  • 2 tablespoons lime juice
  • Salt and pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and rinse briefly under cold water to stop cooking. Let the pasta cool slightly in a colander.
  2. In a large mixing bowl, combine the cooled pasta, corn, diced red bell pepper, chopped red onion, halved cherry tomatoes, and chopped cilantro.
  3. Whisk together the olive oil, lime juice, a pinch of salt, and black pepper until emulsified.
  4. Pour the dressing over the salad and toss gently until everything is evenly coated.
  5. Fold in the crumbled feta with a soft hand so it stays in small pieces through the salad.
  6. Serve immediately, or chill briefly in the refrigerator for 30 minutes to let flavors develop before serving.

Notes

For a dairy-free version, replace feta with a vegan cheese or omit it and add extra lime zest. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.simplefamilydishes.com/juicy-street-corn-pasta-salad/