Summer Corn Tomato Pasta Salad (Printable)

Fresh corn, tomatoes, and basil tossed with pasta and zesty vinaigrette for a lively summer side.

# Components:

→ Pasta

01 - 8 oz short pasta such as fusilli, penne, or farfalle

→ Vegetables

02 - 2 cups fresh corn kernels or thawed frozen corn
03 - 2 cups cherry tomatoes, halved
04 - 1 small red onion, finely diced
05 - 1/2 cup cucumber, diced
06 - 1/4 cup fresh basil leaves, torn

→ Cheese (optional)

07 - 1/2 cup crumbled feta cheese

→ Dressing

08 - 1/4 cup extra virgin olive oil
09 - 2 tablespoons red wine vinegar
10 - 1 clove garlic, minced
11 - 1 teaspoon Dijon mustard
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon black pepper

# Method:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to the package directions until al dente. Drain and rinse under cold water to stop the cooking and cool the pasta completely.
02 - If using fresh corn, steam or boil the kernels for 2 to 3 minutes until just tender. Drain and let cool. If using thawed frozen corn, ensure it is fully drained.
03 - In a large mixing bowl, combine cooled pasta, corn, cherry tomatoes, red onion, cucumber, and torn basil. Gently stir in crumbled feta cheese if desired.
04 - In a small bowl, whisk together extra virgin olive oil, red wine vinegar, minced garlic, Dijon mustard, sea salt, and black pepper until fully emulsified.
05 - Pour dressing over the salad mixture and toss gently to coat all ingredients evenly.
06 - Taste and adjust seasoning if necessary. Serve immediately or chill until ready to enjoy.

# Expert Advice:

01 -
  • You can toss everything together even if you’re distracted by conversation or the summer playlist.
  • The fresh basil and juicy tomatoes make it taste like you’re eating straight from the garden.
02 -
  • Once I rinsed the pasta too long and it turned mushy—the key is a quick cool-down, not an ice bath.
  • Tossing in the feta last prevents it from dissolving into the dressing, so you get creamy pockets instead of streaky cheese.
03 -
  • Avoid the temptation to use too many mix-ins; the simplicity lets each summer ingredient shine.
  • A drizzle of good quality olive oil before serving adds an irresistible gloss.
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