Description
Cottage Corn and Tomato Pasta Salad is a vibrant and refreshing summer dish featuring tender rotini pasta, sweet corn, juicy cherry tomatoes, and crisp vegetables, all tossed in a light and tangy herb vinaigrette. This easy-to-make salad is perfect for picnics, potlucks, or as a healthy and colorful side dish, bursting with fresh flavors and wholesome ingredients.
Ingredients
Pasta and Vegetables
- 12 ounces rotini pasta
- 2 cups fresh corn kernels (or frozen, thawed)
- 2 cups cherry tomatoes, halved
- ½ cup diced cucumber
- ¼ cup finely diced red onion
- ¼ cup chopped fresh basil
- ¼ cup chopped parsley
Dressing
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Cook the pasta: Cook the rotini pasta according to package directions until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool it down.
- Prepare the corn: If using fresh corn, cook the kernels in boiling water for 3–4 minutes until tender. Then rinse with cold water to cool. For frozen corn, thaw completely before mixing.
- Combine salad ingredients: In a large mixing bowl, add the cooled pasta, corn, halved cherry tomatoes, diced cucumber, finely diced red onion, chopped fresh basil, and parsley. Toss gently to combine.
- Make the dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper until well emulsified.
- Toss salad with dressing: Pour the herb vinaigrette over the salad ingredients and toss thoroughly to ensure everything is evenly coated with the dressing.
- Chill before serving: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill, enhancing the refreshing taste.
Notes
- Add crumbled feta cheese for an extra layer of flavor and creaminess.
- Using fresh corn kernels results in the sweetest and most flavorful salad.
- This pasta salad keeps well when stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
