Name: Roasted Corn Pasta Salad
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 cups fresh or frozen corn kernels; 8 oz pasta of your choice; 1 cup cherry tomatoes, halved; 1/2 red onion, finely chopped; 1/4 cup fresh cilantro, chopped; 1/4 cup fresh basil, chopped; 1/4 cup feta cheese, crumbled; 2 tbsp olive oil; 2 tbsp balsamic vinegar; Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Spread the corn kernels in a single layer on the baking sheet and drizzle with 1 tbsp of olive oil. Season with salt and pepper.
Roast the corn in the oven for about 15-20 minutes, stirring halfway through, until the corn is golden brown and slightly charred. Remove from the oven and set aside to cool.
Meanwhile, cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Allow the pasta to cool completely.
In a large mixing bowl, combine the roasted corn, cooled pasta, cherry tomatoes, red onion, cilantro, basil, and crumbled feta cheese.
In a small bowl, whisk together the remaining olive oil, balsamic vinegar, salt, and pepper to make the dressing.
Pour the dressing over the pasta salad and toss everything together until well coated.
Taste and adjust the seasoning, adding more salt and pepper if needed.
Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour to allow the flavors to meld together.
Before serving, give the salad a good stir and garnish with additional fresh herbs if desired. Serve chilled and enjoy!

Ingredients

Instructions

Nutrition Facts