Description
Tomato Corn Pasta Salad is a vibrant, refreshing dish that’s perfect for warm summer gatherings. This delightful salad combines tender cavatappi pasta with juicy cherry tomatoes, sweet corn, and fresh vegetables, all tossed in a zesty lime vinaigrette. Whether you’re heading to a picnic, barbecue, or simply enjoying a light dinner, this colorful salad is not only easy to prepare but also packed with wholesome ingredients that everyone will love. Best of all, it’s versatile enough to serve as a main dish or a side, making it an ideal addition to any meal. Prepare it ahead of time to let the flavors meld for an even more delicious experience!
Ingredients
Scale
- 12 ounces uncooked cavatappi pasta
- 1 cup halved cherry tomatoes
- 1 cup diced zucchini
- 3/4 cup fresh or frozen corn
- 2 green onions, thinly sliced
- 1 seeded jalapeño, finely chopped
- 1/3 cup crumbled queso fresco (optional)
- 1/4 cup chopped cilantro
- 1/4 cup fresh lime juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
Instructions
- Cook pasta in salted boiling water until al dente. Drain and rinse under cold water.
- In a large bowl, combine cherry tomatoes, zucchini, corn, green onions, jalapeño, cilantro, and optional queso fresco.
- Add cooled pasta to the vegetable mixture and season with salt and pepper.
- For the vinaigrette: mix lime juice, olive oil, honey, chili powder, cumin, and garlic powder in a jar; shake until combined.
- Pour vinaigrette over the salad and toss until well mixed. Chill before serving for best flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 5mg