I stole this recipe for Roasted Corn and Tomato Pasta Salad from betterhomebase.com. This delicious pasta salad starts with roasted vegetables. Corn and grape tomatoes are spread onto a baking sheet then drizzled with olive and seasoned. The vegetables roast for 20 minutes. Then a salad dressing is made with olive oil, red wine vinegar, Dijon mustard, garlic, salt and pepper. Next cooked pasta is added to a bowl with the roasted vegetables, onion and tossed with the dressing. The pasta salad is refrigerated until ready to serve. This pasta salad is perfect for any diet.

The ingredients for this recipe are: 8 oz (2 ½ cups) uncooked pasta, 2 cups corn kernels, 1 ½ cups cherry or grape tomatoes, 4 tbsp olive oil, ¼ cup finely diced red onion or shallot, ¼ cup chopped fresh basil, 1 tsp salt, ½ tsp black pepper, 2 tbsp red wine vinegar or lemon juice, 1 tsp Dijon mustard, 1 clove garlic

Preheat oven to 425 F. Spread corn and halved tomatoes on a baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with salt and pepper.

Roast for 20 to 25 minutes, stirring halfway, until the tomatoes are blistered and the corn is slightly charred.

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt and pepper until emulsified.

In a large bowl, mix the cooked pasta, diced onion and chopped basil.

Then add the roasted corn and tomatoes.

Next pour the dressing over the salad and toss to coat everything evenly.

Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Toss again before serving and adjust seasoning if needed.

If you liked this recipe for Roasted Corn and Tomato Pasta Salad then you can also try Ranch Pasta Salad, Charred Corn Salad or Grilled Zucchi Pasta Salad.

Print

Roasted Corn and Tomato Pasta Salad

This delicious pasta salad starts with roasted vegetables. Corn and grape tomatoes are spread onto a baking sheet then drizzled with olive and seasoned. The vegetables roast for 20 minutes. Then a salad dressing is made with olive oil, red wine vinegar, Dijon mustard, garlic, salt and pepper. Next cooked pasta is added to a bowl with the roasted vegetables, onion and tossed with the dressing. The pasta salad is refrigerated until ready to serve.

Course Side Dish

Prep Time 15 minutes

Cook Time 20 minutes

Refrigeration Time 1 hour

Servings 6 people

Ingredients

• 8 oz 2 ½ cups uncooked pasta (rotini, bowtie or penne)
• 2 cups corn kernels
• 1 ½ cups cherry or grape tomatoes halved
• 1 tbsp olive oil
• ¼ cup finely diced red onion or shallot
• ¼ cup chopped fresh basil
• ½ tsp salt
• ¼ tsp black pepper

Dressing

• 3 tbsp olive oil
• 2 tbsp red wine vinegar or lemon juice
• 1 tsp Dijon mustard
• 1 clove garlic minced
• ¼ tsp salt
• ¼ tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to cool. Set aside.
2. Preheat oven to 425 F. Spread corn and halved tomatoes on a baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with salt and pepper. Roast for 20 to 25 minutes, stirring halfway, until the tomatoes are blistered and the corn is slightly charred.
3. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt and pepper until emulsified.
4. In a large bowl, mix the cooked pasta, roasted corn and tomatoes, diced onion and chopped basil. Pour the dressing over the salad and toss to coat everything evenly.
5. Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Toss again before serving and adjust seasoning if needed.

Recipe Notes

I like using tri-color rotini for this recipe.