Description
A fresh, vibrant, and easy-to-make summer pasta salad with roasted corn, cherry tomatoes, cilantro, and a zesty lime dressing. Perfect for picnics and light meals.
Ingredients
8 oz rotini pasta
3 cups fresh or frozen corn kernels
1 cup cherry tomatoes, halved
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1/2 cup crumbled cotija or feta cheese
1 jalapeño, seeded and minced (optional)
3 tbsp olive oil
2 tbsp fresh lime juice
1 tbsp honey or agave
1 tsp chili powder
1/2 tsp smoked paprika
Salt and pepper to taste
Instructions
1. Cook pasta according to package instructions until al dente. Drain and rinse under cold water.
2. Roast corn kernels in a dry skillet over medium-high heat until slightly charred, about 5-7 minutes. Thaw and drain if using frozen corn.
3. Combine pasta, roasted corn, cherry tomatoes, red onion, jalapeño, and cilantro in a large bowl.
4. Whisk olive oil, lime juice, honey, chili powder, smoked paprika, salt, and pepper to make dressing.
5. Pour dressing over salad and toss to coat. Sprinkle with cotija or feta cheese.
6. Chill for 30 minutes before serving.
Notes
For extra creaminess, add a dollop of Greek yogurt to the dressing.
Adjust spice by skipping jalapeño or adding more chili powder.
Best served chilled and perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 5mg