Description
Embrace the vibrant flavors of summer with this refreshing Corn Pasta Salad. Loaded with sweet corn, tender elbow macaroni, and a colorful mix of fresh vegetables, this dish is a delightful combination of textures and tastes. Tossed in a zesty dressing made from olive oil and lemon juice, this salad is not only easy to prepare but also perfect for any occasion, whether itβs a backyard barbecue or a picnic in the park. Enjoy it as a light main course or alongside your favorite grilled meats. With ingredients that stay fresh for days, this Corn Pasta Salad will quickly become a go-to recipe for summer gatherings.
Ingredients
- 2 cups elbow macaroni
- 2 cups fresh sweet corn (kernels)
- 1 cup cherry tomatoes (halved)
- 1 cucumber (diced)
- Β½ small red onion (finely chopped)
- ΒΌ cup extra virgin olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni in salted boiling water until al dente, following package instructions. Drain and rinse under cold water.
- While pasta cooks, chop the corn, cherry tomatoes, cucumber, and red onion. Combine in a large bowl.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Once the pasta has cooled completely, add it to the vegetable mixture. Pour the dressing over everything and toss gently until combined.
- Cover and refrigerate for at least one hour before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 3g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Feel free to add herbs like basil or parsley for extra flavor. Customize your salad by including diced bell peppers or black beans. This salad can be prepared up to 24 hours in advance; just give it a good stir before serving.