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