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In the world of summer cuisine, few dishes encapsulate the brightness and joy of the season quite like a chilled pasta salad. The Chilled Corn & Tomato Pasta Salad stands out as a vibrant and refreshing dish that harmonizes the sweetness of fresh corn and the juiciness of cherry tomatoes with the crisp texture of cucumber and the aromatic essence of basil. This salad is not only a feast for the eyes but also a delight for the palate, making it the perfect companion for picnics, barbecues, or casual weeknight dinners. Easy to prepare and brimming with seasonal ingredients, this pasta salad allows home cooks to embrace the flavors of summer in a bowl. In this article, we will delve into the recipe, detailing the steps, ingredients, and the delightful medley of flavors that come together in this cool summer dish.

Cold Sweet Corn & Tomato Pasta

Experience the vibrant flavors of summer with a Chilled Corn & Tomato Pasta Salad that’s as delightful to eat as it is to look at. This refreshing dish combines sweet corn, juicy cherry tomatoes, crunchy cucumbers, and aromatic basil, all tossed in a zesty dressing. Perfect for picnics, barbecues, or easy weeknight dinners, it's easy to prepare and ideal for meal prep. Dive into the recipe and enjoy a burst of seasonal goodness in every bite!
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Ingredients
  

12 oz (340g) pasta (fusilli or farfalle recommended)

2 cups fresh sweet corn (cut off the cob) or 1 can of corn, drained

2 cups cherry tomatoes, halved

1 medium cucumber, diced

1/4 red onion, finely chopped

1/4 cup fresh basil leaves, chopped

1/4 cup extra-virgin olive oil

2 tbsp red wine vinegar

1 tbsp Dijon mustard

1 tsp garlic powder

Salt and black pepper, to taste

Optional: Crumbled feta cheese or grated Parmesan, for serving

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and rinse it under cold water to halt the cooking process and cool it down. Set the pasta aside in a large mixing bowl.

    Prepare the Vegetables: In another large mixing bowl, combine the sweet corn, halved cherry tomatoes, diced cucumber, and finely chopped red onion. Mix gently to combine the vegetables evenly.

      Make the Dressing: In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and black pepper until the mixture is well combined and emulsified. Taste the dressing and adjust the seasoning if necessary.

        Combine Ingredients: Add the cooled pasta to the bowl of vegetables. Drizzle the prepared dressing over the pasta and vegetable mix. Toss everything gently using a spatula or tongs, ensuring each ingredient is well coated with the dressing.

          Add Fresh Herbs: Gently fold in the chopped basil leaves until they are evenly distributed throughout the salad, adding a burst of freshness.

            Chill: Cover the bowl with plastic wrap or a tightly fitted lid. Refrigerate the salad for at least 30 minutes. This will allow the flavors to meld together and the pasta to chill to a perfect serving temperature.

              Serve: Just before serving, give the pasta salad a gentle toss to redistribute the dressing. If desired, garnish with crumbled feta cheese or grated Parmesan for an added burst of flavor. Serve the salad chilled and enjoy a refreshing dish!

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6