Sunshine in a Bowl Summer Pasta Salad with Corn Delight
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
Learn how to make delicious Summer Pasta Salad with Corn. Easy recipe with step-by-step instructions.
Total Time:45 minutes
Yield:4 servings
Ingredients
8 ounces of fusilli pasta
2 cups of fresh corn kernels (about 3 ears of corn)
1 pint of cherry tomatoes, halved
1 small red onion, finely chopped
1 cup of cucumber, diced
1/2 cup of crumbled feta cheese
1/4 cup of fresh basil, chopped
1/4 cup of fresh cilantro, chopped
Juice of 2 limes
1/4 cup of olive oil
1 tablespoon of honey
Salt and pepper to taste
Optional: 1 jalapeño, diced for a spicy kick
Instructions
Cook the fusilli pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. This step always reminds me of my dad, who would sneak a taste to check if it was just right.
While the pasta is cooling, heat a grill or grill pan over medium-high heat. Grill the corn until lightly charred, about 2-3 minutes per side. Cut the kernels off the cob once cooled. This charred flavor is an ode to the street corn vendors in Mexico.
In a large mixing bowl, combine the cooked pasta, grilled corn, cherry tomatoes, red onion, cucumber, and feta cheese.
In a small bowl, whisk together the lime juice, olive oil, honey, salt, and pepper. If you’re feeling adventurous, add the diced jalapeño.
Pour the dressing over the pasta salad, tossing gently to coat all the ingredients. Fold in the fresh basil and cilantro just before serving.
Taste and adjust the seasoning with more salt, pepper, or lime juice as needed. I always love adding a little extra cilantro, inspired by my mom’s love for herbs.
