Description
A refreshing summer pasta salad packed with sweet corn, crunchy vegetables, and a zesty lime dressing, perfect for BBQs and potlucks.
Ingredients
- 8 oz pasta (bowties or shells recommended)
- 2 cups corn (fresh or canned)
- 1 red bell pepper, diced
- 1/4 cup red onion, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup cilantro, chopped
- 1/4 cup lime juice
- 3 tablespoons olive oil
- Salt and pepper to taste
- Crumbled feta cheese (optional)
Instructions
- Cook the pasta: Bring a medium pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
- Drain and cool: Once cooked, drain the pasta in a colander and rinse it under cold water.
- Prepare the vegetables: Dice the red bell pepper, red onion, and halve the cherry tomatoes. Chop the cilantro and set aside.
- Combine the veggies: In a large mixing bowl, add together the corn, diced red bell pepper, red onion, cherry tomatoes, and chopped cilantro, mixing gently.
- Make the dressing: In a separate bowl, whisk together the lime juice, olive oil, salt, and pepper until well combined.
- Mix it all together: Add the cooled pasta to the bowl with the vegetables. Pour the dressing over the top, and toss everything until evenly coated.
- Add feta (optional): If using, sprinkle crumbled feta cheese over the salad and gently mix.
- Chill the salad: Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes.
- Taste and adjust: Before serving, taste the salad and adjust seasoning with more lime juice, salt, or pepper if necessary.
- Serve and enjoy: Scoop the salad into bowls and serve chilled.
Notes
Best made ahead to allow flavors to meld. Use fresh ingredients for maximum flavor.