Ingredients
8 oz corn pasta (rotini, fusilli, or penne)
1 cup fresh, frozen, or canned corn (grilled for extra flavor)
1 cup cherry tomatoes, halved
1/2 small red onion, finely diced
1 cup cucumber, diced
1 bell pepper (red, yellow, or orange), diced
1/4 cup chopped fresh cilantro or parsley
For the dressing:
1/4 cup olive oil
2 tbsp lime juice (or lemon juice)
1 tsp honey or maple syrup
Salt and pepper to taste
Instructions
1. Bring a large pot of salted water to a boil. Cook corn pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool.
2. While pasta cooks, prepare vegetables: grill or cook fresh corn (if using), then cut kernels off cob. Dice tomatoes, onion, cucumber, and bell pepper. Chop herbs.
3. In a small bowl, whisk together olive oil, lime juice, sweetener, salt, and pepper. Adjust seasoning to taste.
4. In a large bowl, combine cooled pasta, corn, cherry tomatoes, red onion, cucumber, and bell pepper.
5. Pour vinaigrette over salad and gently toss to coat. Fold in chopped herbs.
6. Cover and refrigerate for at least 30 minutes to let flavors meld.
7. Before serving, toss salad again and enjoy chilled.
Notes
Store salad in the fridge for up to 3–4 days in an airtight container.
To prevent sogginess, store dressing separately if prepping ahead.
Add diced avocado, grilled chicken, shrimp, or chickpeas for a protein boost.
Swap cilantro for parsley or try spinach for a different flavor twist.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boil, Mix
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg